Escalope Du Bar Aux Cèpes – Sea Bass With Mushrooms

A recipe from “Fransk Kjøkken På Sitt Beste” (French Kitchen At it’s Best) published by a book club in 1977

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Blanquette de Veal – French Veal Stew

A recipe from Robert Carrier’s cooking card. The cards are not dated, but the design indicates mid to late seventies

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Astet Najacois – Stuffed Pork Roast

 A recipe from “fransk Kjøkken På Sitt Beste” (French kitchen at it’s best) published by a book club in 1977

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The valley is dominated by a mountain with a castle on top enclosed by the river Aveyron that makes a turn here. The idyllic little village Najacois clings to the ledge behind and creates a very dramatic scene. This dish, Astet Najacois, is from this little village and is usually served cold with lettuce and mayonnaise.

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Soupe à la Oignon – French Onion Soup

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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This is the legendary onion soup which was served at night in the small cafes in Les Hailes (the big sales halls in Paris). now sadly demolished. People liked to come there after a night on the tiles to eat a bowl of onion soup, as one considers that this particular soup had detoxified effect. Some of these cafes still exist, although the halls are gone.

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Minute Steak With French Butter And Potatos Beaumanières

Recipes from “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published by Gyldendal in 1977

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Intro to the recipe: In the fight against excess weight it is important to proceed with care. The doctors are confident that your diet should contain lots of protein. Eat therefore meat – especially beef containing the most protein while it is the leanest meat. And then you can forget the old word that says "One minute in the mouth, ten years around your waist."

It’s obvious that slimming diets back then were something else. You would hardly see French Butter and potatoes boiled in cream in one to day 😉 – Ted

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