24 August 2011

“Simple French Cooking for English Homes” by X. Marcel Boulestin - a Review

~  Menu  ~

Trout and Asparagus Hash
A glass of secret white wine*
Coffee

The other day I went on at some length about a wonderful book about to be published by Quadrille; “The Gentle Art of Cookery” which is out on 5th September.

Well, lucky me, I have another book in the Classic Voices in Food series; “Simple French Cooking for English Homes” by X. Marcel Boulestin - the X is for Xavier but he is generally known as Marcel Boulestin. 


I got stuck in a couple of days ago and found it to be a real treat.  Monsieur Boulestin has a great turn of phrase and lots of opinions both on cooking and otherwise.  In fact on page 2 under General Remarks he says …

“A good cook is not necessarily a good woman with an even temper.  Some allowance should be made for the artistic temperament.”

… and he gives some useful advice on the handling of servants.

The book, very much as the title suggests, is about French food towards which I had much the same attitude as the people for whom he wrote the book almost 100 years ago, that is that it is expensive and rich and laced with butter.  However reading the book in bed as Monsieur Boulestin himself suggests I found much to interest me and quite a bit that surprised me too.  His standard recipe for vinaigrette, for instance, includes a whole sheep or calf’s brain which must be where I have been going wrong!  Most of his ideas and suggestions are not nearly so far out.

I decided to treat myself to a classic French dinner whilst my real men were eating something British.  I chose Truites Meuniuère with Petits Pois and it was delicious.  


The way of cooking the peas very much reminded me of my youth!  When we had our first restaurant, the House on the Strand at Trebarwith in Cornwall, we used to cook our peas in a most appalling and pleasant way using a minimum of water and a large maximum of butter.  They were yummy, decadent and popular but really rich and cholesterolly and we stopped being so extravagant after a while – we didn't even add any healthy lettuce and onions as the French do.

As is often the way I couldn't eat the whole meal so kept all my leavings and the next day I fried them up with some asparagus I found in the fridge to make a hash.  I topped it with some roasted garlic mayonnaise, sprinkled with smoked black pepper from Nature Kitchen and Bob’s your uncle so to speak!  (American readers – don’t ask!) 



Marcel would have approved of this behaviour and perhaps this blog, at the end of the book he gives “A Week’s Menu ~ showing how to use up everything” explaining how consecutive meals use up the previous meal’s leftovers.

There are a surprisingly, to me, large number of recipes and ideas in the book that I shall be trying.  They range from the simple idea of whisking a little extra butter into Béchamel before serving to his recipe for sausages.  The very next thing I shall do however is his Sirop de Café to see if it is better than mine. It may well be because he advocates adding rum which, unbelievably, I hadn't thought of!  Different flavoured syrups are really useful standbys in the kitchen and are far, far cheaper to make than to buy those expensive syrups for adding to coffee.  I often make vanilla syrup, coffee syrup, port syrup (for blue cheese) and, seasonally, mulled wine syrup.   Here’s a handy hint.

Handy Hint

The easiest way to clean a pan after making sweet syrup is to add a cupful of water and simmer till the syrup has dissolved into the water.  Use this to make a well deserved cup of coffee.



I shall be looking out for the two previously published books in the Classic Voices in Food series (Eliza Acton’s “Modern Cookery for Private Families” and Madame Prunier’s “Fish Cookery Book”) which both came out in April and am excited to read that  “Publisher Jane O’Shea said she sees this as an ongoing series and four more titles are already scheduled for 2012.”  Yippee!

“Simple French Cooking for English Homes” by X. Marcel Boulestin is a slim hardback volume to be published by Quadrille Publishing Ltd on 5 Sep 2011, ISBN-10: 1844009815
ISBN-13: 978-1844009817.

* Secret White Wine

I have for the past couple of years been drinking both a red and a white wine which I get from a famous supermarket store at under ₤5 a bottle.  They are excellent value for money, especially the red, and I have not found anything in their price category to complete.  I never let on what they are as sometimes they are sold out and I don’t want to encourage this situation.  The other day I was purchasing my weekly stock when I noticed that a) the white wine had gone up a little and b) it was nevertheless market as “half price” saying that it had originally been over ₤10.  I am gutted because soon it will be “full price”.  Fingers crossed the red doesn't go the same way.  My point is, however, isn't this a bit scammy?

Free Books!

By the way, Marcel Boulestin is not the only one to be a dab hand at the old cookbook malarky.  As you probably know I have written one real grown up book and several eBooks and the good news is that no one but two of them are Free!  Download "219 Cooking Tips & Techniques" and from that you can then download "Easy Ways to Pimp your Food".


Pin It!

2 comments:

debs said...

too right its scammy..have you seen the increase in the price of butter and coffee recently?the coffee i usually buy has gone up by 90p a jar!

martincheese said...

I have spoken to people who have been wine buyers and they tell me they honestly have conversations with suppliers that go:
buyer:"what's the RRP on this wine then?"
producer:"it's £8.99 reduced to £4.99"