—and Special

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About
Do not use substitutes or essences chemically made; if you want to flavour a cream with vanilla or coffee, use the vanilla pod or make yourself some very strong pure coffee; if you want to make a jelly, use bones and calf’s foot, not gelatine.
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Always use the best olive oil, not the dubious product labelled “salad oil”; and red-wine vinegar instead of malt vinegar.
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Do not serve red wine with fish.
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Never buy ground pepper, which has little flavour, but use one of those little table pepper mills. The best is a mixture of black, white, and aromatic peppers.