Cou d'Oie Farci (Stuffed Goose Neck)
Willi a sharp knife separate the skin of the neck at one end from the slippery tube which runs through its center. Peel back the skin and pull it off as you would the finger of a glove. While still inside out, marinate it for a few hours in a little brandy with salt, pepper, and a good pinch each of cinnamon and clove.
Turn it rightside out and stuff with a mixture composed of ½ pound sausage meat, the chopped liver and heart of the goose, and I truffle cut in small dice. Add the marinade and mix well. Tie or sew the skin of the neck firmly at each end. Cook this aromatic delicacy in goose fat (or other good fat) over a rather low lire. Serve hot, slicing it like a sausage.
Tournedos Héloïse (Beef Filets Heloise)
Cook in butter in a heavy skillet 4 slices beef filet, each ¾ inch thick, for 3 or 4 minutes on each side. Place each en artichoke bottoms which have been separated from the boiled artichoke and heated in butter, (Save the leaves to eat cold with French dressing.) Place on each filet a slice of foie gras and a slice cf truffle. Arrange these around the edge cf a round platter and fill the center with ¼ pound mushrooms which have been sliced or quartered, sprinkled with lemon juice, sautéed in butter until soft, and heated with ½ cup heavy cream. Over the filets pour a little Madeira sauce made by adding to the pan in which the beef was cooked 1 teaspoon meat glaze, ½ teaspoon potato flour, 3 tablespoons water, and ¼ cup Madeira. Simmer fur 2 or 3 minutes and strain.
The farci au pot is a dish distinctive cf the Poitou. It is a kind of pudding of green vegetables, eggs, and flour, always cooked in a special filet, or net bag, lined with cabbage leaves. Our adaptation is as follows;
Chon Farci an Pot (Stuffed Cabbage in Not)
Slice very finely 1 pound sorrel, 1 head, or about ½ pound, lettuce, and ½ pound spinach leaves and combine with 2 or 3 spring onions, 1 tablespoon chopped parsley, and 2 shallots, chopped. Add to this ½ pound bacon, diced, ¼ cup cream, pepper and a little salt, and 2 beaten eggs. Mix in 2 cups bread crumbs and about 3 tablespoons flour.
Place a cheesecloth in a bowl so that it hangs well down over the edges. Line this with cabbage leaves and pack tightly with the above farci. Pull the cheesecloth together at the top and tie firmly with a siring. Place this ball in boiling stock or salted water and simmer for 2 hours. To serve, remove from the cheeseclothand slice.
Swiss chard and cabbage hearts may also be used in making this dish.
This is a daintier hamburger than most, easy and economical
Biftecks à la Miremoude (Ground Steak Miremonde)
Crumble 1 ½ slices stale bread and soak with 4 tablespoons milk. To this add ¾ pound ground beef containing a little far, 1 onion, finely chopped and sautéed in butter, 2 eggs, beaten, 1 tablespoon uncooked cream of wheal or white corn meal, salt, pepper, and a little grated nutmeg. Mix well together and let stand for 1 hour or more.
Form into cakes about 1 inch thick and cook slowly in butter in an iron skillet, covered, for about 10 minutes on each side. Place on a hot platter and pour into the butter remaining in the pan ¼ cup white wine and 1 teaspoon chopped paisley. Heat and stir and allow this sauce to boil for 1 or 2 minutes. Pour it over the biftecks, which should be brown end a little crusty on the outside but soft and light inside.
Gâteaux au Miel (Honey Cakes)
Beat 2 eggs very thoroughly. Add ½ cup granulated sugar and a scant ¼ cup honey. When well blended, sift 1 scant cup flour and add it gradually to the egg mixture. This should now be of a semiliquid consistency. Let it stand for 45 minutes before spreading it on a buttered cooky sheet. Bake for about 20 minutes in a preheated 375 oven. Cut in squares and place them on a cake rack to cool. They will harden as they cool. Keep in a covered tin box.
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FOR THOSE fortunate gourmets who are sailing or flying to France this year, here is a handy checklist of the restaurants and hotels already recommended by Samuel Chamberlain in “An Epicurean Tour of the French Provinces” which began in GOURMET,March, 1949.
Alsace
Départment of Bas-Rhin
- Chatenois—Hôtel de la Gare
- Haur Koenigsbourg—Hôtel Schaenzel
- Marlenheim—Hôtel Cerf
- Moosch—Hôtel de France et Relais 66
- Obersteinbach—Restaurant Anthon
- Schirmeck—Hotel Donon
- Stambach—Hôtel Famcuse Truite
- Strasbourg—Maison Kammerzell; Restaurant Valentin Sorg; Restaurant Zimmer
- Wasselonne—Hôtel de la Gare
- Wissembourg—Hôtel Ange
Département of Haul-Rhin
- Colmar—Restaurant des Tètes
- Kaysersberg—Hôtel Chambard
- Ribeauvillé—Restaurant Pépinière
Bearn
Département of Bastes-Pyrénées
- Ascain—Hôtel Etchola
- Biarritz—Ambassade de Bourgogne
- Bedarray—Restantant Noblia
- Biriatou—Bonnet-Atchénia; Hôtel Hiribarren
- Cambo-les-Bains—Hôtel Saint-Laurent; Maison Basque
- Giboure—Hostellerie Ciboure
- Jurançon—La Belle Casis
- Pau—L'Etrier; Le Romano; Rôtisserie Périgourdine
- St. Etienne-de-Baigorry—Hôtel du Trinquet et Pyrénées
- St. Jean-de-Luz—Petit Grill Basque
Département of Landes
- Peyrehorade-Hôtel Central
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