French Country Cooking by Elizabeth David

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  • Potage Saint Hubert

    • RGJMaurice on September 15, 2020

      I made this recipe using brown meat from a roast chicken with reasonable success. The flavor is good, but the texture is a bit more coarse than I would like. I started searching for this recipe elsewhere and interestingly, while I found very little so far, what I did find was for, essentially, a cheese soup, with no fowl in it at all. I'm curious to know if adding anything to smooth the texture would detract or aid in the soup, something like ground potato or a roux. To try.

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  • ISBN 10 0140467890
  • ISBN 13 9780140467895
  • Linked ISBNs
  • Published Jun 25 1987
  • Format Paperback
  • Page Count 208
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

'A remarkable book ...food is treated with reverence, with understanding and, above all, with care' - "Sunday Times". Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. "French Country Cooking" shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.

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