French dinner roll
From Emergency dinners (1900).
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A historical recipe
Emergency dinners, by Charles Herman Senn and University of Leeds. Library (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash the lettuce, trim each leaf, and stamp out some rounds by means of a tube cutter, heat up the butter and toss the lettuce over a slow fire for a few minutes, add a little clear stock and cook till tender.
- Cook the asparagus points separately in salted water, drain and put with the lettuce.
- Beat up the eggs, add the chopped parsley and tarragon, and a tablespoonful of milk or stock, season with pepper and salt, pour this into a flat well-buttered mould, place the mould in a sautepan containing boiling water, and cook, or rather steam, in a slow oven until set.
- When cold, cut up into small cubes, put these with the consomme, boil up, add the vegetables, skim, and serve with thin crusts of bread, stamped out in similar shapes to the lettuce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon
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Colander