French Language

Topic has 24 replies.
Print Search Sort Posts:

Re: Clair or Mrs Elephant help please.

Yes, very peckish, so that's me and Norman to put plates out for.

 

I was wondering if you could still make a bisque with the lobster shells, would they have enough flavour left in them, now they have been boiled????


   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Well, given that the menu is from 1906 and in those days they wasted nothing, it might be possible; But they do not mention actually removing the shells before cooking, only cracking them, so they might have been thoroughly sucked!
Too thick for a PhD!
   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

A lonely, hungry looking figure in an electric chair and bearing a large begging bowl has just turned up at my place and is banging on the door demanding succour. Shall I let the 'ugger in or just smell the cooking? Or turn the dogs in him?  Ooooh, hang, he has some rather nice claret there. Norman, welcome. Dogs, stop biting his tyres!
Too thick for a PhD!
   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Well if the shells thave been thoroughly sucked; you should have a delicious sauce a l'homard.

 

Funny this,  you know, with your olde recipes, the last one you posted and I tried was degueulas.... saving the good'uns for youself eh....... Whistles [Www]


   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Nah, too rich for me these days. But I am working on a projest so am translating a few.
Too thick for a PhD!
   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Well when you translate them, please try them before postingBig Smile [:D].

 OR you post them in french.


   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Rough translation

Langue de Bœuf en Belle-vue

(this is suggested as a change from the traditional beef fillet or haunch of venison)

Soak a good size, very fresh tongue by soaking it overnight in water with a few tablespoons of vinegar. Then boil it in water for half an hour and then plunge into cold water. Now boil it for three hours with plenty of smoked bacon, onions and a bouquet garni. Take it off the heat and leave to cool in the water. Then remove, pat dry and cover with strips of bacon.. Roast in a low temperature oven for an hour.

Into the roasting place add some roux which contains mushrooms, sautéed in butter, small pieces of truffle, veal or chicken dumplings. Season abundantly and add a pinch of Cayenne pepper.

Now put the tongue on a large oval serving dish, cut into fine slices and pour over the sauce which you have thickened and degreased and to which you have added a glass of cognac.

Garnish with a few langouste and, (optional) at one of the plate, add sliced, brown glazed sweetbreads. At the other end make a pile of potato croquettes.


Too thick for a PhD!
   Report   Reply Quote

Re: Clair or Mrs Elephant help please.

Le Homard au Champagne

Pop four small lobsters in boiling for about three minutes ( try to get the Homard de Normandie which is dark in oolour and tastier than its Northern American cousins). Remove from the water and keep it.  Let the lobsters cool then crack the shells lightly. Chop the bodies into three pieces. And, fry them in a big pan (it should have a lid) with good olive oil, a chopped onion and shallots, a chopped clove of garlic, thyme and laurel, salt and pepper. Stir continually. After five minutes cooking, pour a generous amount of dry champagne over the lobster, and a glass of cognac, then cover them with some of the water you have kept. Put the lid on the pan and leave to cook for a quarter of an hour.

Remove the pieces of lobster. Strain and reduce the cooking liquid, add tomato purée, add some meat glaze, some small pieces of truffle and bring to the boil. Then cut the heat and gently add a large piece of butter cut into small pieces, a pinch of Cayenne pepper, the juice of half a lemon and fine chopped parsley. Now add the lobster pieces to the sauce and reheat gently, not allowing it to boil. And serve piping hot in a deep dish.

(The champagne may of course be replaced by a good dry white
Too thick for a PhD!
   Report   Reply Quote

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Most Read

Enter our competitions

Win books, DVDs, travel and even holidays in France in our great competitions! Take a look at our latest competitions…

Enter now

Join us on social media

France magazine
Living France magazine
French Property News magazine