News-Press from Fort Myers, Florida • Page 19

Fort Myers (Fla.) Xews-PreM, June 6, 1968 7-B The French Have a Way With Cooking gt I 1 if ter, lb fresh mushrooms, whole If small, quartered or sliced if large. While onions are baking or after they are done, melt 3 tablespoons of butter over moderate neat in an 8 or 10-inch enameled or stainless steel skillet. When foam subsides, cook mushrooms, tossing and turning frequently, for 2 or 3 minutes, or until slightly soft. Add mushrooms to onions and set aside. The beef: 3 lbs lean boneless beef chuck or rump, cut in 2-inch chunks, bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together, 2 tbs finely chopped snauots or scamons, yt cup very finely chopped carrots, 3 tbs flour, 1 cup hot beef stock, fresh or canned, 2 cups red burgundy or other dry red wine, 1 tbs tomato paste, 1 tsp dried thyme, 1 tsp salt, freshly ground black pepper, 2 tbs finely chopped fresh parsley.

sure oven I preheated to 350 degrees. Pour almost all of rendered pork fat from skillet in which onions were browned into a small bowl, leaving just enough to make a thin film about 1-16 inch deep on bottom of pan. Over moderately high heat, bring fat almost to smoking point Dry beef with paper towels, then brown in fat, 4 or 5 chunks at a time to avoid crowding skillet. Add more pork fat as needed. When chunks are brown on all sides, remove with kitchen tongs to heavy, flameproof 4 to 6-quart casserole.

Bury bouquet garni in the meat. After all beef is browned, add chopped shallots and carrots to fat remaining in pan and cook over low heat, stirring frequently, until lightly colored. Stir in flour. (If mixture looks dry, add a little more pork.) Return skillet to low heat and cook, stirring constantly, until flour begins to brown lightly, but be careful it doesn't burn. Remove from heat, let cool a moment, then pour in hot beef stock, blending vigorously with a wire whisk.

Blend in wine and tomato paste and bring to a I) A 7 i v-i i i. nwfitt iJP. sides of an 8-cup French souffle dish or charlotte mold with 1 tablespoon of soft butter, then sprinkle In 1 tablespoon of grated Imported Swiss cheese, tipping dish to spread cheese as evenly as possible on bottom and on all sides. Set dish aside. In a 2 to 3-quart saucepan, melt 3 tablespoons butter over moderate heat.

When foam subsides, stir in 3 tablespoons flour with a wooden spoon and cook over low heat, stirring constantly for 1 or 2 minutes. Do not let roux butter and flour mixture brown. Remove saucepan from heat and pour in hot milk, beating vigorously with a whisk until roux and liquid are blended. Add salt and pepper and return to low heat and cook, whisking constantly, until sauce comes to a boil and is smooth and thick. Let simmer a moment, then remove pan from heat and beat in egg yolks, one at a time, whisking until each one is thoroughly blended before adding the next.

Set aside. With a large, balloon-type whisk, beat egg whites until they are so stiff that they form small points which stand straight up without wavering. (A rotary or electric beater may be used instead, but the whites will not mount as voluminously nor have as fine a texture.) Stir a big spoonful of beaten egg white into waiting sauce to lighten it; then stir in all but 1 tablespoon of remaining grated cheese. With a spatula, lightly JBt) rP it tinues serve as soon as flame goes out. Some people prefer preserves or powdered sugar filling instead of the true Suzette sauce.

Small crisp weiners may be rolled in crepes for hors d'oeuvres. i a i 1 Miss Louise Harris shows Souffle au Fromage and Boeuf Bourguignon ready for the table. Since the ingredients for the latter are cooked separately each retains its proper flavor. boil, whisking constantly as sauce thickens. Mix in garlic, thyme, sauteed pork strips, salt and a few grindings of black pepper, and pour sauce over beef, stirring gently to moisten thoroughly.

The sauce should almost, but not quite, cover the meat; add more wine or beef stock If needed. Bring to a boil on top of stove, cover tightly and place casserole in lower third of oven. Let beef cook, regulating oven heat so meat simmers slowly, for 2 to 3 hours, or until meat is tender when pierced with tip of a sharp knife. Gently stir browned onions and mushrooms, together with any juices that may have accumulated under them, into casserole. With large spoon, gently mix beef and vegetables with sauce in casserole.

Continue baking for another 15 minutes. To serve, remove bouquet garni and skim off fat from surface. Taste sauce and season with salt and pepper if needed. Sprinkle beef with parsley and serve directly from casserole, or for more formal occasions, transfer It to a deep, heated platter. CREPES 4 eggs 1 cup water 1 tsp sugar 1 tbs vegetable oil 2 cups sifted flour cup milk Vi tsp salt 1 tbs cognac, rum, Cointreau or curagao Put flour In deep bowl and blend eggs in, one by one, gradually add water then milk then salt, sugar, oil.

Cointreau. Batter should be of an even thin consistency free of all lumps or bubbles. Let pastry stand for two hours at room temperature before cooking. Use a small 8-inch light frying pan; grease lightly and clean pan with paper towel. The first one or two crepes must usually be discarded because they stick to the pan and tear.

Use about two tablespoons of batter for each crepe (they should be very very thin.) Cook lightly on both sides, turning the crepe by grasping fold in rest of egg whites, using an over-under cutting motion rather than a stirring motion. Gently pour souffle mixture into the prepared dish, which should be about three-quarters full. Lightly smooth surface with a rubber spatula and sprinkle remaining tablespoon of cheese on top. For decorative effect make a "cap" on the souffle with a spatula by cutting a trench about 1 inch deep and 1 inch from the rim all around the dish. Place souffle on middle shelf of oven and immediately turn heat down to 375 degrees.

Bake for 25 to 30 minutes or until souffle puffs up about 2 inches above rim of dish and the top is lightly browned. Serve at once. BOEUF BOURGUIGNON (Beef Stew with Red Wine) To ensure that no one element in your boeuf bourguignon is overdone, cook onions, mushrooms and beef separately before finally combining them. Although different steps may be taken simultaneously, it is easier to deal with them one at a time. The onions: y2 lb lean salt pork cut into strips (lardons) about 114 inches long and '4 inch in diameter.

1 qt. water, 1 tbs butter, 18 to 24 peeled white onions, about 1 inch in diameter. Preheat oven to 3 5 0 degrees. To remove excess saltiness, salt pork should be blanched by simmering in 1 quart of water for 5 minutes; drain on paper towels and pat dry. In a heavy 8 or 10-inch skillet, melt tablespoon of butter over moderate heat, brown the pork, stirring pieces frequently, until crisp and golden.

Remove pork with slotted spoon, set aside to drain on paper towel. In the rendered fat left In skillet, brown onions lightly over moderately high heat, shaking pan occasionally to roll onions around and color as evenly as possible. Transfer onions to shallow baking dish large enough to hold onions in one layer, and sprinkle with 3 tablespoons of pork fat. (Set skillet aside, leaving rest of fat in it.) Bake onions uncovered, turning once or twice, for 30 minutes or until barely tender when pierced with tip of sharp knife. Remove from oven and set aside.

The mushrooms: 3 tbs but a dime if nmy tt I I fir UrU f'j i VviioN 1 feJi I JfslVvv i full J' Iff I fVv r-T-i Wmmftm nt-Mjrxrra VT Births AT LEE MEMORIAL Mr. and Mrs. John Andrew Moore, 61 Victoria North Fort Myers twin sons, each weighing 5-pounds, 12-ounces, Sunday. Mr. and Mrs.

Marvin Wen-dall Strickland, 1742 Delaware St. a 6-pound, 14-ounce daughter, Wednesday. Mr. and Mrs. Vernon Leonard Linden, Orange Harbor Trailer Park a 5-pound, lO'J-ounce son, Tuesday.

Mr. and Mrs. Jim Crant, 2114 Gardenia Circle, North Fort Myers a 5-pound, 6-ounce daughter, Cheryl Lyn-ne, Sunday. Save 1 1 When you With match held in readiness, Mrs. Kenneth Dalton pours heated Cointreau over Crepes Suzette.

After flaming, the little pancakes with orange sauce will be served for dessert. GAIN a customer WE SPECIALIZE IN HORMEL'S WES TERN MEATS WE GIVE KING KORN STAMPS By LILLIAN AUSTIN The next thing to actually eating in France is to sit down to a French luncheon prepared by Miss Louise Harris and Mrs. Kenneth Dalton. Betty Andersen and I wrangled an Invitation to the luncheon, at the home of Miss Harris in Lehigh Acres, and feel that if this is the way they eat in France, we can't wait to go. Both gourmet cooks, the two met after they moved down here five or six years ago.

They both golf and play bridge and Marguerite (Mrs. Dalton) is organist at St. Anselm's Episcopal Church. Louise's interest in French cookery goes back to her eight years in Paris with the foreign service of the United States where she admired the French interest in the fine details of food preparation. She speaks enthusiastically of the good fresh bread bought every morning, the cheeses, and the appetizer course served even in the simple homes.

Her cosmopolitan background boasts tours of duty with NATO, both in London where she was personal aide to Gen. Lindsey and in the Pentagon in Washington where she was In charge of the visiting officers' room. She was in Ecuador for several years. Working with high ranking officers and diplomats was long a part of her daily routine. For the luncheon, Louise prepared the Hors d'Oeuvre Varie which was Pate de Fole Garni chicken liver pate with chopped green onion, tiny beets, radishes and cucumber pickles; the Souffle au Fromage Swiss cheese souffle; the Boeuf Bourgulnon beef stew with red wine; and Asperges au Naturel with Sauce Hollan-daise boiled asparagus with homemade Hollandaise sauce.

The Hollandaise and the dessert, crepe Suzette, were made by Marguerite. Petri Crystal Rhine wine and red burgundy were with the meal and cafe expresso black after dinner coffee was served afterward. Marguerite's affinity for foreign cuisine developed naturally in the years she and her husband, Col. Dalton, lived in other countries while he was in service. At one stage they had a French cook.

At Fort Leonard Wood, she was president of the club for officers' wives that included French brides. These girls often served French dishes and the idea of compiling a cookbook was conceived. Called "Kitchen Engineering," it was sold at a nominal cost to augment a scholarship fund. The Daltons have two married daughters, one of whom is stationed with her husband in Germany where she has been taking cooking lessons, and a son who is a student at The Citadel. Marguerite says she sometimes hates herself for spending so much time in the kitchen when quickie meals seem to be the order of the present day, but she really enjoys cooking with finesse and her husband appreciates her efforts.

PATE de FOIE 12 cup sweet butter 1 large onion, sliced (1 cup) V2 lb chicken livers 1 hard cooked egg IV, tbs cognac 'a tsp salt Dash pepper Chopped green onion Saute sliced onion until tender in 2 tablespoons of hot butter in skillet, about 10 minutes. Remove from skillet. Heat remaining butter in same skillet, add chicken livers, and saute over medium heat 3 to 5 minutes, or until golden-brown. Liver should be pink inside. Put half sauteed onion, chicken livers, egg and cognac in blender, or food grinder as most French housewives do; blend at low speed just until smooth.

Turn into bowl. Repeat with rest of onion livers, egg and cognac. Stir In salt and pepper. Turn Into crock or small bowl. Refrigerate, covered, until well chilled or overnight.

Garnish with chopped green onion. Makes 3 cups. SOUFFLE au FROMAGE 1 tbs soft butter 1 tbs grated, imported Swiss cheese 3 tbs butter 3 tbs flour 1 cup hot milk 1, tsp salt Pinch white pepper 4 egg yolks 6 egg whites 1 cup grated, imported Swiss cheese or cup each Swiss and freshly grated Parmesan cheese Preheat oven to 4 00 degrees. Grease bottom and you're one edge with fingers, or Just by flipping it over Cook other side. The crepes should be pale in color and soft.

Alternate between low and medium heat. Makes 35 or 38 crepes. For the luncheon, Marguerite had made her crepes the day before and kept them in the refrigerator. She says they may be frozen successfully. Suzette Sauce: Rind of 2 large oranges, J5 lb.

butter, cup sugar, 1 tbs curagao, cognac, rum, Cointreau or benedictine. Make sauce by creaming butter and orange rind together then add sugar and curagao. Spread sauce (about 1 teaspoon) on hot crepes as they are baked, and roll up quickly. The Crepes Suzette should be eaten while warm. For Crepes Suzette Flambe: Pour 2 tablespoons of curacao, cognac, rum or Cointreau over crepes (about 2 tablespoons for 3 crepes) and Ignite turn crepes (if wanted) over as blazing con Beef SHORT RIBS Si we If 57.

Fleischmann1! fl- New Diet fry on fr flavor Hormel U.S. Choict Western SPARE RIBS Hormel U.S. Choice LYKE'S FOLGER'S COFFEE 1 49 lb. limit One With $5.00 Mart Ordtr 1mm FfiYEBS. Chin Vi the calories of regular and the flavor's all are.

SAVE on your or, if you're happy with the way you CUT-TO-ORDER. Shurfine COFFEE 39 855' On The South Trail 5w IOC choice of Soft Fleischmann's Margarine or new Diet Fleischmann's Fleischmann's made from pure golden corn oil. Tht DcaUr: For eorh coupon you accent as our authorized agent, we will pay you the face value plus handling charges, provided you and your customer have complied with the terms of this offer; any other application constitutes fraud. Invoices showing your purchase of sufficient stock to cover alt coupons redeemed must be shown upon request. Void if prohibited, toed or restricted.

Your customer must pay ony sales ton Cosh value l20h of 1 cent. Redeem only through our representative or by moiling to Standard Brands Incorporated at O. Box 2062, Birmingham, Ala. 35201. Offer good only in U.

S. A Coupon expires on Jun 30, If 69. Offer limited to one coupon per to. Otet Fleischmonn'sorSoft Fleischmonn's Margarine. 4V 1 Limit Ona With $5.00 II Vvk Or Mere Order STORE HOURS there.

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7 A.M. to 7 P.M Fresh LETTUCE 239 Boca BACON lb. 59c Grade A Large EGGS 39c Fresh CORN 1059 3 1 'o li I2 Mturottd fat. Fin. fredjtti I Royal Arms Toilet PAPER Soft Fleischmann's made from 100 corn oil.

So it's good for everybody. Kids especially like it and when it comes to good eating habits, are they ever too young? It Pays To Shop at Veal's Super Market Veal's 2S29 Cleveland Avenue P.S.: FtoiKhmwm' givt you all tht bnfitt of 100 corn law in ED 4-1373.