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        Fish Soup à la Parisienne
        Categories: Soup, French, Fish
        Yield: 4 servings
        2 hake heads
        300 g Cod
        4 Garlic cloves
        100 g Pasta shells
        2 Onions
        1 Leek
        2 Tomatoes
        50 g grated Gruyère
        2 Tbsp Olive oil
        1 Tsp Fennel seeds
        Orange rind
        pinch Saffron
        Thyme
        Salt
        Pepper
        Mince finely onions and leek. In a saucepan over medium heat sauté with the olive oil for 15 min. Add the quatered tomatoes, the whole cloves of garlic, the fish heads and the cod. Add 2 1/2 litres water, thyme fennel seeds orange rind salt and pepper. Cover and cook 25 min. Remove the fish heads, recover any meat, put in a blender with the cod, process, then add the whole soup without the orange rind. Put the soup back in the pot and boil with the pasta shell and the saffron. Cook 10 more minutes. Serve hot with the grated cheese.

        Flamiche - Leek Tart
        Categories: Leeks, Vegetables, Pie
        Yield: 4 servings
        Top
        for the pie
        200 g Flour
        100 g butter
        1/2 Cup salted water
        for the filling
        1 kg leeks
        50 g butter
        50 g flour
        1/2 l milk
        salt peeper nutmeg
        Prepare the dough by working the flour with the butter cut in pieces. Wet with the water. Use only the whites of the leeks. Mince. In a pan melt the butter add the leeks and saute fifteen minutes stirring requently, or until the leeks are limp. Sprinkle with flour and cook few more minutes. Remove from heat and add the cold milk at once. Heat the mixture. Adjust the seasonings and cook on a slow fire for twenty minutes. Roll out the dough in a tart plate. Make few incisions and fill with the mixture. Dot with butter. Cook in a medium hot oven for 20 minutes. Serve immediately.

        Fried Chicken
        Categories: Chicken
        Yield: 4 servings
        Top
        1 Chicken
        150 g Flour
        2 Eggs
        150 g Breadcrumbs
        1 Lemon
        Oil for frying
        Salt Pepper
        Cut the chicken, you will need only the thighs and the breasts (you can use the rest for a chicken broth). Skin the pieces. In three different plates, put the seasonned flour, beaten eggs, and breadcrumbs. Roll each piece in the flour, the eggs, then in the breadcrumbs. Fry in hot oil for 15 minutes, then drain on kitchen paper. Serve with the lemon wedges.

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