massaraksh10 (massaraksh10) wrote,
massaraksh10
massaraksh10

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Ещё бельгийские рецепты

Вообще, такое впечатление что эту книгу раздраконили по всему инету невзирая на.
Title: Potage au Cresson / Cream of Watercress Soup from Limbour
     Yield: 4 servings
      2    Bunches watercress
      1    Large onion
      1    Leek
    500 g  Potatoes
  1 1/2 l  Chicken stock
      1 dl Cream
     30 g  Butter
           Salt, pepper to taste
   Chop the onion and the white of the leek and saute in butter in a
  large saucepan for 2-3 minutes.  Peel and chop the potatoes.  Roughly
  chop the leaves and tender stalks of the watercress.  Add watercress,
  potatoes, and the stock to the saucepan.  Bring to a boil and simmer
  for 45 minutes.  When done, liquidize, return the soup to the saucepan, season to
  taste with salt and pepper.  Add the cream and cook for a further
  three minutes.
     
Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande
 Yield: 4 servings
     500 g  Shrimps (Fresh, with shells, and the bigger the better)
      1    Onion, finely chopped
      1    Stick celery, finely chopped
      1    Leek, finely chopped
      3    Large tomatoes, peeled and seeded
      2 dl Cream
      1    Egg yolk
      1 l  Water
      2    Glasses dry white wine
      1    Small glass brandy
           Bouquet garni (thyme, bay
           -leaf, 2 stalks parsley,
           -clove of garlic)
     60 g  Butter
     30 g  Flour
   Melt 30 g of butter in a large saucepan and gently cook the finely
  chopped vegetables over a low heat, without browning, for about 10
  minutes.  Shell the shrimps, reserving the shells and heads.  Add the
  shells and heads of shrimps to the vegetables, pour a liter of hot
  water into the saucepan, add the bouquet garni and tomatoes.  Season
  with pepper, but no salt at this stage, as the shrimp heads and
  shells may be salty enough.  -- Cover and simmer gently for one hour.
  Pour the stock through a sieve, pressing the vegetables and shells
  with a wooden spoon to extract all the juice. Melt the rest of the
  butter in the saucepan, add the flour and make a roux.  Stirring
  constantly, add the vegetable and shrimp stock in a steady stream and
  bring to the boil.  Simmer gently for 15 minutes.  Beat the egg yolk
  and cream together.  Away from the heat, stir in the egg and cream
  mixture.  Add the shrimps and brandy.  Return the saucepan to a
  *very* low heat, stir gently until the soup thickens slightly and the shrimps
  are ooked (this should take just 2-3 minutes).  DON'T let the soup boil, or it may curdle.
     
Title: Soupe a la Biere Douce / Sweet Brown Ale Soup
  Yield: 4 servings
       1 l  Sweet brown ale (stout)
    1/2 l  Milk
      2    Egg yolks
    1/2    Stick cinnamon
      1 ts Powdered ginger
      1 tb Cornflour
      3 tb Cold water
           Salt
           Rind of 1 lemon
  Simmer the beer with the lemon rind, cinnamon and ginger for 10
  minutes. Mix the cornflour and cold water together to a smooth paste.
  Add a few spoonfuls of the hot beer and then add the cornflour
  mixture to the beer in the saucepan.  Cook the soup gently for a
  further 10 minutes.  Mix the egg yolks and milk together and, away
  from the heat, add to the soup in the saucepan.  Heat through
  thoroughly without boiling and serve with slices of fried bread.
           Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
 Categories: Belgian, Vegetarian
     1 kg Leeks
      1 ts Olive oil
           Juice of 1 lemon
      2    Eggs
      1 tb Mayonnaise
      1 ts French mustard
           A few capers
   Trim off the green parts of the leeks, chop up the white part and wash
  thoroughly, then drain well and pat dry.  In a saucepan heat 2 tb.
  olive oil and stew the chopped leeks gently for about 8-10 minutes or
  until cooked.  Meanwhile, hard-boil the eggs.  Put the leeks in a
  shallow dish, dress them with the lemon juice, salt and pepper, and
  allow to cool. Shell the eggs and mash them with a fork, adding the
  mayonnaise and mustard.  Mix in the capers.  Spread the egg mixture
  onto the leeks and chill for at least 2 hours.
  
 
  
Tags: belgian cuisine, recipes
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