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Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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While the rich, grasping peasant of the North of France feeds on bread dipped in bad café-au-lait, and drinks weak beer,1 the poor peasant of the Centre and the South has his rich soups and his bottle of wine.

There is great charm as well as great nutritive qualities in these soups, of which the farmers and the labourers make their evening meal—soups made of cabbage or of onions, or of mixed vegetables and salt pork, or of sorrel—though I doubt if we should like them as they do, so thick with slices of bread that the ladle stands upright in the middle of the tureen.