Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus.
GRATIN DE POMMES DE TARRE AUX ANCHOIS AND VARIATIONS
- 2/3 C onions minced
- 2 Tbsp butter plus an additional 1 Tbsp (optional)
- ½ lb raw potatoes peeled if desired, diced, “about 2 cups,” dropped into boiling salted water, cooked 6 to 8 minutes “or until barely done,” drained thoroughly
- 8 to 10 anchovy filets “packed in olive oil,” drained, 1 Tbsp oil from can reserved (optional)
- 3 eggs beaten with 1½ C whipping cream, ½ tsp salt, and 1/8 tsp pepper OR 2 C Béchamel Sauce, seasoned well (see recipes in Basics section)
- ¼ C 1 oz Swiss cheese, grated
GRATIN DE POMMES DE TERRE ET SAUCISSON VARIATION
“Gratin of Potatoes, Onions, and Sausage”
Follow the preceding master recipe, but cut the potatoes into slices rather than dice, and substitute sliced uncooked Polish sausage for the anchovies, interspersing the sausage between the potato slice.
GRATIN DE POIREAUX
“Gratin of Leeks with Ham”
Use the same amount of eggs and cream or of béchamel sauce, as in the preceding potato and anchovy gratin, or substitute a sauce mornay (béchamel with cheese—see recipe in Sauces Derived from Béchamel and Velouté in Basics section), and prepare the leeks as follows:
12 leeks, ¾ inch thick, “use the white of leeks only … cut each into crosswise section about 2 inches long”
½ tsp salt
2 Tbsp butter
1 C water or stock (the latter preferably homemade—see recipes in Basics section)
6 to 8 thin slices cooked ham
Boil leeks in a covered saucepan over moderately high flame with salt, butter, and water or stock until liquid has almost completely evaporated, lower flame, and stew gently for 20 to 30 minutes or until leeks are very tender. Wrap each piece of leek in a piece of ham, arrange in a buttered dish, cove with eggs and cream (see recipe for Gratin de Pommes de Terre aux Anchois above), and bake as directed above.
“Gratin of Endive with Ham”
Use whole endives boiled in butter (see recipe for Endives à la Flamande in Vegetables section), wrap in ham, cover with egg and cream or béchamel sauce, and bake as directed above in the preceding master recipe.