French Chocolate / Fransk Sjokolade

A classic hot beverage recipe found in “Baker’s Favourite Chocolate Recipes” published by Baker’s Chocolate in 1936French Chocolate / Fransk Sjokolade

French Chocolate is a hot chocolate, de luxe. It is especially suitable for entertaining when the serving is done by the hostess, and makes an effective, gracious ceremony of afternoon refreshments

Accompaniments for this delicious beverage should be light and  dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are excellent to serve.

Let this rich, satisfying French Chocolate do the honors at your next party – a bridge luncheon, afternoon, evening, or after-theatre party.

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Gâteau Basque d’Itxassou – Basque Cherry Tart / Baskisk Kirsebærterte

A delicious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book” published in1980
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Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely  flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.

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Éclairs au Jambon – Petits-Choux with Ham Filling / Petits-Choux med Skinkefyll

A classic French recipe from “Fransk Kjøkken på Sitt Beste” (French Kitchen at Its Best) published by
Den Norske Bokklubben in 1977

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traditional badge french_flatThis dish is a speciality at the Marine Hotel. The hotel is huddled between the magnificent Pont de Tancarville and a crumbling chalk cliff, crowned by a fortress from the 1100s. Outside the windows the lively traffic on the Seine glides past and makes a wonderful accompaniment to the meal.

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