N.Z. and France Agree

New Zealand Listener, Volume 21, Issue 529, 12 August 1949, Page 22

N.Z. and France Agree

Dear Aunt Daisy, A good friend once gave me a book of French home’ recipes which I find particularly well adapted to use in New Zealand because so many of the ingredients are our everyday foods, too. Here are a few of my favourites. All are quite simple, just a few "twists of the wrist" but what a difference they makel. LEEK AND POTATO SOUP: Two leeks (white part) minced, 1 onion finely

mineed, 2 tablespoons butter, 4 potatoes pared and chopped, 3 cups water, 1 teaspoon salt, 3 cups hot milk, Put leeks and onion in saucepan with 1 tablespoon butter. Cover and cook slowly a few minutes until soft, but do not allow them to brown, Add potatoes, water and salt. Bring to boil and cook slowly 30 to 35 minutes or until potatoes very soft. Strain through fine sieve. Return strained puree to pan, bring to boil and add milk and remaining tablespoon of butter. Correct the seasoning. Serve with croutons if desired. For a richer soup, mix 2 egg yolks with 4% cup cream and combine with the hot soup. Bring to boil, but do not allow to boil after adding egg yolks. PUMPKIN SOUP: Two cups pumpkin, pared and cut in dice, 2 cups water, 1 tablespoon sugar, 2 tablespoons butter, ¥ teaspoon salt, 3 cups milk, Put pumpkin, water, 1 tablespoon’ butter, sugar, and salt in saucepan, bring to boil and cook 15 minutes or’ until pumpkin is soft. Rub through a sieve, add milk, and bring back to boil. Correct the seasoning and add remaining tablespoon of butter. Thicken if desired. BEEF SAUTE LYONNAISE: One cup leftover boiled (or roast) beef cut in smal] thin slices, 1 onion sliced, 2 tablespoons butter, 2 tablespoons vinegar, salt and pepper; 1 cup sliced potatoes sauteed, 1 teaspoon chopped parsley. Melt butter in frying pan and saute meat quickly in it until pieces are a little brown on both sides. Melt other tablespoon of butter in another pan and saute onion in it urtil golden. Mix together beef, onion, vinegar, and season with salt and pepper. Then add potatoes, toss all together lightly, and serve sprinkled with chopped parsley on top.

Elizabeth

Christchurch.