Anyone need "The Cooking of Provincial France: Foods Of The World" for their set?

M

marilynfl

Moderator
I picked it up in NC and while I'll read it because it's written by MFK Fisher, one of my culinary heroes, I won't be using any of the recipes.

The book fell open to the section called "INNARDS" and proceeded to go into graphic detail on how to prepare brains, kidneys, tripe, etc. Personally, I think God put them inside of us behind all that fat and skin for a reason. The cassoulet is quite detailed with steps and photos, but the finished product looked a bit disgusting. If I ever decide to spend 2 days making this particular meal, I'll go with Joe's version.

(Speaking of cassoulet, we enjoyed a fabulous version in the tiny ghost town of Madrid, NM while driving up the Turquoise Trail backroad to Santa Fe. I have to believe a CIA graduate breezed into town one day on her H-D and decided to stay and cook. An amazing unexpected culinary surprise.)

So...after I'm done having my way with MFK, I'll send this along to whomever would like it.

The book is from 1968. Expect it to look that way.

http://www.amazon.com/The-Cooking-Of-Provincial-France/dp/B000NZ3U22/ref=sr_1_2?ie=UTF8&qid=1377692499&sr=8-2&keywords=foods+of+provincial+france

 
I remember the Casserole Roasted Chicken with Vegetables as being good. It was long ago. The oven

temp was omitted in the original and they sent out a correction. I think that's what led me to it. First line of instructions should be Preheat the oven to 350 degrees. I see the Coq au Vin looks really good, too. Most of the recipes are pretty heavy on butter and cream and I tend to use recipes now that are lighter. I remember I definitely did not cut the potatoes into olive shapes. There's a word for that, it escapes me now. Is it turning? That doesn't sound right.

 
I realized this is from the spiral recipe booklet and I don't see it in the book. Here it is from

my Living Cookbook collection. We liked it well enough to save it.

* Exported for MasterCook 4 by Living Cookbook *

Casserole-Roasted Chicken with Vegetables (Poulet en Cocotte Bonne Femme)

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method

1 3 1/2- to 4-lbroasting chicken
4 Tbs (1/2 stick)soft butter
1/4 tsp finely chopped garlic
1/2 tsp dried thyme, crumbled
1/4 lb salt pork, diced
2 cups water
5 Tbs butter
16 white onions, peeled, about 1 inch in diameter
6 carrots, peeled, cut in 2-inch cylinders
-- or olive shapes
16 1-inch potato balls, or potatoes cut in 2-inch olive shapes
salt
freshly ground black pepper
bouquet garni: 4 sprigs parsley and
-- 1 bay leaf, tied together

1. Preheat the oven to 350°.

2. Wash the chicken quickly under cold running water and dry it thoroughly
inside and out with paper towels. Cream 2 tablespoons of soft butter until
it is fluffy, and beat in the garlic and thyme. Spread the seasoned butter
inside the chicken. Truss the chicken and rub the outside with the remaining
2 tablespoons of soft butter.

3. Blanch the salt pork dice by simmering them in 2 cups of water for 5
minutes; drain on paper towels and pat dry. In a heavy, enameled oval
casserole just large enough to hold the chicken comfortably, melt 1
tablespoon of the butter over moderate heat and in it brown the pork dice,
stirring them or shaking the casserole frequently, until they are crisp and
golden. Remove them with a slotted spoon and set aside to drain on paper
towels. In the rendered fat left in the casserole, brown the chicken on all
sides. Remove from heat and pour off all but a thin film of fat from the
casserole. Return the chicken and the browned pork dice to it and set aside.

4. In a heavy 10- to 12-inch skillet, melt the remaining 4 tablespoons of
butter over moderate heat and in it cook the onions, carrots, and potatoes,
stirring frequently, for 5 minutes, or until coated with butter and lightly
colored. Remove the vegetables and arrange around the chicken. Season with
salt and pepper, add the bouquet garni, and cover the casserole. If the
cover isn't snug, drape a piece of foil over the chicken before covering it.

5. On top of the stove, heat the casserole until the fat begins to splutter.
Cook the chicken on the middle shelf of the oven, basting it every 20
minutes with the juices that will accumulate in the casserole. After 1 1/4
hours, start testing the chicken by lifting it with a wooden spoon inserted
in its tail opening. When the juices that run out are yellow, it is done.

6. To serve, transfer the chicken to a heated platter and arrange the
vegetables attractively around it. Discard the bouquet garni and skim as
much surface fat as possible from the sauce left in the casserole. Taste the
sauce and correct the seasoning. The chicken may be carved in the kitchen or
at the table. Serve the sauce separately.


- - - - - - - - - - - - - - - - - -

 
Too late! I just found a copy last week...

but tell me, is yours the boxed set with the spiral bound book? Because I only found the hardbound book. I can dispose of that in no time if you have the original entire set..

 
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