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Any comments? "For all the other clear soups," says Colette, "let folks just take notice, when they go out to dinner, of what they are eating, and they will get no end of ideas. Clear soup is always clear soup: and, when you find that it has been improved by the addition of this little thing, or that little thing,well, all you have to do is to notice just what it may be, and put it in your own pot next time. What could be easier?"
For superb French delicacies, straight from France! Click the UK flag at the upper right of the website to browse in the comfort of English. Soup in France (from Colette's Best Recipes: A Book of French Cookery
Boston: Little, Brown Co., 1923) A Marie Jacques published this book after her experiences one summer with pragmatic and gifted family cook Colette. It has nothing to do with haute cuisineeverything to do with French cuisine de famille. It is a marvel of French customs, thrift, and wisdom from a bygone era that cooked over a fire and had no refrigeration. It's a long entry (some 10 pages to print out), but one well worth taking the time to read. You can also reference individual regional soups , including Garbure Chapter II
Colette Makes Soup So, you see, Colette's career began with the soup. Many things do, in France,the two chief meals of every day, for instance, in every family; and some things end with it also, as, in many working-class homes, there is nothing else for dinner and supper except just the soup, and a big hunk of bread to dip in it. And, on that, the boys and girls manage to grow up as strong and active and wiry as you please. For there is not more valuable article of food than well-made soup. | |
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