Harper's New Monthly Magazine, Vol. 3, No. 15, August, 1851Various
General
Harper's New Monthly Magazine, Vol. 3, No. 15, August, 1851
Various
American literature -- Periodicals; Civilization -- Periodicals; Culture -- Periodicals
"Oh yes, if it is of a tolerable size. I cut it in pieces the size of a
hazel-nut, dry, and put them into a common saucepan, with the least bit
of butter, shaking them about every few minutes; less than half an hour
does them; they are eaten hot, with some salt sifted over."
"I suppose you often have an omelet?"
"Not often; but let me offer you one now."
I had scarcely assented, when the frying-pan was on the fire to heat
three eggs broken, some chives and parsley minced, and mixed with a
little pepper and salt all together--Madame Miau throwing in a drop of
milk, because she happened to have it, in order to increase the size of
the omelet, although in general she seldom used it--and flour _never_.
It was thrown upon the boiling fat, and as it hardened, lifted up with
two wooden forks round and round, and then rolled over, _never_
turned--the upper part, which was still slightly liquid, serving for
sauce, as it were. This was all, and very good I found it. Another time
she put in grated cheese, which was also excellent.
"I can't comprehend how you contrive to make every thing so good at so
little expense," said I.
"There is no merit in making good things if you are extravagant: any one
can do that."
"No, indeed, not every one."
"Cookery, in a little way," continued Madame Miau, "appears to me _so_
simple. To fry well, the fat must _boil_ before putting what you wish
fried into it; and this you ascertain by throwing in a piece of bread,
which should gild immediately: the color should be yellow or
light-brown--never darker. To _stew_, the only rule is to let your meat
simmer gently for a long time, and keep in the steam, and all sorts
should be previously sautéd in a rout, which keeps in the juice: the
look, also, is important, and a burnt onion helps the color."
Madame Miau, however, could cook more elaborate dishes than those she
treated herself to, and I shall subjoin some of her recipes, all of
which I have tried myself; and if the preceding very economical but
thoroughly French dishes please as a foundation, I may give in a future
number _plats_ of a rather higher description.
STUDENT LIFE IN PARIS.
Public-domain text, read in full here on John Shaqi.
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