| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Hello All,
A few weeks ago, I told you that if you were interested by french
recipes, I will be pleased to help you. The only problem that I
have encountered is to be able to translate a few words... sorry
if my english is not so fluent!
Let's try... The following recipe is from the North of France (flamish
part, near Belgium) and it is called: "Carbonade Flamande".
Quantity for 3/4 persons.
You need:
Beef (ref. to my dictionary...
"Gite" = leg of beef / Gravy-beef
"Macreuse" = lean meat found on the shoulder of beef.
3/4 carrots
4 onions
1 bay leave
thyme
mixed spices (the 4 spices)
salt, pepper
oil (peanut oil is ok)
1 litre of beer
flour (1 spoon)
____
You have to slice the carrots around this thick ____ and to divide
the onions in quarters.
Pour some oil in a pan (where you will have later 1 litre of beer),
when it is hot, add the onions (until they are "golden coloured".
Let them in a plate.
Cut the meat in cubes. In the same pan, add a little bit of oil
and the meat to fry it quickly. When it's done, put the salt, the
pepper, the mixed spices, the bay leave and the thyme. Add the onions
and the carrots slices.
Then pour the litre of beer (the gas/electricity must be slowly)
and it must cook during 3/4 hours.
Before serving, if you think the sauce is not thick enough (depends
what you like) you can add one flour spoon (or Maizena).
This dish is most of the time served with patatoes (boiled or chips).
Bon appetit!
Patricia
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2296.1 | VIA::GLANTZ | Mike, DTN 381-1253 | Tue Mar 13 1990 08:28 | 5 | |
Salut Patricia, and thanks for entering your recipe. It sounds delicious, and your English is fine. You may be interested to know that Maizena is called "corn starch" in the US (and maybe in the UK). Question: how much beef to use? I guess about 1 kilo (2 pounds) total? | |||||
| 2296.2 | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Mar 13 1990 08:51 | 5 | |
"Corn starch" is so called in America but is called "corn flour" in Britain and Australia... /. Ian .\ | |||||
| 2296.3 | beef | RUTILE::WATTINNE | Tue Mar 13 1990 10:02 | 5 | |
Sorry, I have forgotten the quantity... Yes you are right 1 kilo.
Many thanks for your translation of Maizena!
Patricia
| |||||
| 2296.6 | JC has a different version | SMAUG::RITZ | Tangled up in Big Blue | Thu Mar 15 1990 14:03 | 17 |
The _trois gourmandes_ (Child, Bertholle and Beck) published a recipe they called 'Carbonnades � la Flamande' in _Mastering the Art of French Cooking Vol. 1_. Any translation for 'carbonnade'? Patricia? In any case, the big difference in their fancied-up version of this country dish is that the beef is cut in large slices, rather than cubes. They also specify Pilsner, and since _Pilsner Urquell_ is so easy to find, I usually use that. A very tasty dish, and you can use a pot roast (top round, etc.) if you simmer it long enough. In the US, 'gite' translates to round (noix de la gite = eye round), and 'macreuse' would be some cut of lean chuck. John | |||||