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 The whole flavor of French cuisine is reflected in two recipes of the favorite delicacies of the famous writer Guy de Maupassant - “Dear friend” and “Ma shushu” veal soups.
Soup-puree "Dear friend"
Guy de Maupassant's favorite soup, which his cook prepared almost every day during the writer's journey on the yacht "Dear friend". It is interesting that the writer himself called this soup "Dear friend Royal", which means "Royal".
The cooking recipe written down by the chef Henri Douet has survived to our time. His writing style is preserved in the recipe below.
For the soup, you need to select small coals of young and tender cauliflower, slightly simmer them, without bringing them to softness, in water with a teaspoon of wine vinegar. Do not salt, it coarsens the taste. Finely chop two-thirds of this cabbage after boiling, and cut one-third of the coots into halves.
After sautéing sweet onions in cow oil, add them to chopped cabbage, pour in cream so that they completely cover the cabbage and onions. Simmer over low heat until the vegetables are completely softened, then rub the whole mass through a sieve. Salt to taste. Add some white pepper. Stir well.
Heat slightly and add yolks, whipped with a little broth. They need to be poured in a thin stream, and do not heat the soup too much so that the yolks do not curl. Halves are introduced before serving, lightly fried in butter.
Served cauliflower soup with tender Parma ham and Parmesan cheese, laid in rolls on a separate plate.
The great writer preferred Sauternes to this light dish, white French wine exquisite taste.
"Ma shushu" from veal
No less interesting is another recipe for a puree soup, also often prepared for Guy de Maupassant. He called him "My darling." The cooking process Henri Douet, the writer's chef, outlined briefly.
Cut the freshest veal tenderloin twice as thick as into splints, and dip in cool milk for three hours. After taking out the meat, dry it and quickly fry in cow oil.
Do not salt it before frying, otherwise the veal will lose its natural taste. Salt is added only when stewing.
Finely chop the sweet onion, fry it in butter, sprinkle with red pepper. Boil the asparagus with lemon. Cool the veal slightly, cut into small pieces with a sharp knife, add cream, add salt and simmer for about 2 hours over low heat. After stewing, drain a third of the sauce into a separate bowl.
Crush the resulting puree and rub through a sieve, add the onion, fried in butter until transparent. The mashed potatoes should have the thickness of the soup, so you can add more sauce from the stewing.
While stewing the meat, beat a couple of eggs, pour flour into a wide bowl, pour in milk, stir, add a little butter and beaten eggs. After kneading unleavened dough, cover with a napkin and put in a warm place until the end of the veal cooking. After that, roll the dough into a thin layer, cut into strips and spread on a sheet. Bake the sticks on a baking sheet, turning them over, sprinkle with grated cheese.
Boiled asparagus to this puree soup serve on a platter with cheese sticks.
Karlova A. S.
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