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By Jane Grigson

Each city in France has at the least one charcutier, whose home windows are dressed with outstanding screens of fine nutrition; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier also will promote olives, anchovies, condiments in addition to quite a few salads of his personal production, creating a stopover at the ideal cease to gather picnics and impromptu nutrients. however the actual ability of the charcutier lies in his transformation of the pig into an array of food; a exchange which fits again no less than so far as classical Rome, whilst Gaul used to be famed for its hams. First released in 1969 yet unavailable for a few years, Jane Grigson's Charcuterie and French red meat Cookery is a guidebook and a recipe booklet. She describes every kind of charcuterie available to buy and the way to lead them to your self. She describes the right way to braise, roast, pot-roast and stew all of the cuts of red meat, the right way to make terrines, tips to healing your personal ham and make your individual sausages.

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Charcuterie and French Pork Cookery

Each city in France has at the very least one charcutier, whose home windows are dressed with surprising monitors of excellent nutrients; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier also will promote olives, anchovies, condiments in addition to quite a few salads of his personal production, creating a stopover at the right cease to gather picnics and impromptu nutrition.

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AT 10 : 00 , I made the Cream Cheese and Sliced Olive "Explorer" Sandwiches from my recipe on Page 12. AT 11 : 00 (when the Creamy Fruit Salad was firm ) I made my MENAGERIE SALADS . I cut elephants, dogs and horses from the salad w ith Mother's cookie cutters, and put the animals on lettuce cups. CHOCOLATE MALTS. Just before lunch-time , Mother made the Chocolate Malts for me from good Carnation Chocolate Malted Milk. She told me that every good hostess should greet her guests at the door. 32 You'll be glad you learned to make WHIPPED CARNATION 1.

4. Place fr esh vegetables in a saucepan containing a small amount of boiling salted water. Cover saucepan. Cook until tender. Ask Mother to tell you how long it will take to cook the vegetable you are preparing. Q. What is a "root" vegetable? A. 0 ne th at gr ows underground , like potatoes or carrots. Q. How can I shorten the cooking time for fr esh vegetables? A. Cut vegetables into small cubes or slices. FROZEN VEGETABLES. Frozen vegetables are already cleaned for you . They are ready for cooking in a small amount of boiling water.

Unfold pastry to cover remaining half of pie plate. Cut pastry about% inch outside the edge of pie plate with knife or scissors. Roll cut pastry edge under gently and smoothly for neat edge. "BAKING" I For a pretty edge, press tines of fork gently against rolled edge for a "stand-up" look. Prick bottom and sides of crust w ith fork tines. Bake pastry crust in your oven for the time shown on your box of mix. Allow crust to cool on a rack before putting the filling into it. 37 After I learned to make Pie Crust and Mother showed me how easy it is to whip Carnation Milk, she let me make GRATE THE ORANGE RIND FIRST!

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