Simca's Cuisine

326 Pages·1972·0.67 MB·English

by  Simone Beck

, ,
BY SIMONE BECK LOUISETTE BERTHOLLE AND JULIA CHILD
Mastering the Art of French Cooking, Volume One
(1961)
BY SIMONE BECK AND JULIA CHILD
Mastering the Art of French Cooking, Volume Two
(1970)
These are Borzoi Books published in New York by Alfred A. Knopf

THIS IS A BORZOI BOOK
PUBLISHED BY ALFRED A. KNOPF, INC.
Copyright © 1972 by Simone Beck and Patricia Simon All rights reserved under International
and Pan-American Copyright Conventions. Published in the United States by Alfred A. Knopf,
Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto.
Distributed by Random House, Inc., New York.
Library of Congress Cataloging in Publication Data Beck, Simone. Simca’s Cuisine.
1. Cookery, French. I. Simon, Patricia. II. Title.
TX719.B389 641.5′944 72-2234
eISBN: 978-0-80415047-7
v3.1
To Judith Jones, editor extraordinaire
Acknowledgements
N
o book is the work of one person; this is especially true of a
cookbook. We wish particularly to acknowledge our indebtedness to the
following people whose assistance was invaluable in helping to bring
this book from conception to realization.
Simone Beck wishes to express her appreciation as follows:
I wish to thank, first, my beloved husband, Jean Fischbacher, who
helped me daily. Next, Julia Child, my partner and friendly sister for
twenty-three years: also her husband, Paul. The experienced counsel of
these two friends is represented in this book.
James A. Beard, generous friend and great American cook, and his
collaborator, John Ferrone, were invaluable and expert aids.
To these must be added other friends in America: Mrs. Malvina Kinard
of Westport, Connecticut; Dr. Selma Hyman and Mrs. Mildred Tuhy of
Portland, Oregon, who made it possible for me to talk to my first
American audiences; Mrs. Lucille Tyree of Grosse Pointe, Michigan; Mrs.
Grace Gadsby of Allentown, Pennsylvania; Mrs. Bernard Cutler of
Washington, D.C.; and Mrs. Florence Bolton Love of Orlean, Virginia, all
of whom were faithful and generous with their time and advice.
I add to them with pleasure my compatriots and fellow members of
the “Cercle des Gourmettes”: the president of the club, Mme. L. Poussard;
our vice-president, Mme. Jean Régnier; Mme. Marcheix Thoumyre; Mme.
Louisette (Bertholle) de Nalèche; and Mme. Robert Glaenzer, whose
enthusiasm and knowledge have been immensely helpful over the years.
Two others of my countrymen must be included: Messieurs Pierre
Androuët of Paris and Jean Ferreyrolles of Monte Carlo. One specializes
in cheese, the other in Cognac; each is an expert in his field, each is a
friend, and each was willing to share his expertise with me.
I am particularly grateful to Nancy Nicholas, not only for her skillful
help in testing some of the recipes, but also for her valuable editorial
assistance.
Patricia Simon wishes to express her appreciation to Claire S. Felix,
Nancy J. Cunniff, and Jeanne M. Simon, of Philadelphia, and Henrietta
G. Susser, of Leonia, New Jersey, for their assistance in testing recipes;
and to Lois Straub, of Philadelphia, for her work in typing the
manuscript.
Contents
Cover
Title Page
Copyright
Dedication
Acknowledgements
Foreword (Simone Beck)
Informal Occasions
EN FAMILLE ET ENTRE NOUS/TEN DINNERS FOR FAMILY AND CLOSE FRIENDS
1 · Un menu des quatre saisons/A menu for all seasons
2 · Un menu Normandie-Provence/Flavors from Normandy and Provence
3 · Un dîner à la campagne/A country dinner
4 · Un dîner “à la bonne franquette”/A dinner plain and hearty
5 · Le menu des tourangeaux/A spring dinner from Touraine
6 · Un dîner en hiver après une marche en forêt/After a winter walk in the
woods
7 · Un menu rapide mais delicieux/A quick and delicious meal
8 · Un dîner alsacien/An Alsatian supper
9 · Un menu au pili-pili/A spicy menu
10 · Un menu d’automne normand/Autumn in Normandy
More Formal Occasions
SIX DÉ JEUNERS/SIX LUNCHEONS
11 · Un petit menu très chic/A chic little lunch
12 · Un déjeuner sans-souci/A carefree luncheon
13 · Déjeuner “au manoir”/Luncheon at a country house
14 · Un menu délicat/A delicate menu
15 · Un déjeuner de dames, pour six à huit/A ladies’ luncheon
16 · Un menu de gala pour un dimanche/A gala Sunday lunch
HUIT DÎNERS PRIÉS/EIGHT DINNER PARTIES FOR EIGHT
17 · Un dîner chic en hiver/A chic winter dinner
18 · Un dîner insolite au printemps/A dinner for early spring
19 · Un menu de panache au champagne/A spectacular dinner with
champagne
20 · Un dîner canaille pour joyeux amis/An earthy dinner for high-spirited
friends
21 · Un dîner d’automne à la campagne après un journée sportive/An
autumn dinner after a day in the fresh air
22 · Un dîner élégant de fin d’été sur la terrasse/An elegant summer dinner
on the terrace
23 · Une reception en hiver avec dîner buffet/A winter sit-down buffet
24 · Un menu somptueux pour recevoir Mr. Knopf/A dinner grand and
sumptuous
Special Occasions
25 · Une collation d’un jour de chasse/A hunt breakfast
26 · Un pique-nique élégant/An elegant picnic
27 · Un pique-nique en famille/A family picnic
28 · Thé/A high tea
29 · Le Cocktail/A cocktail party
30 · Un buffet en hiver/A winter buffet
31 · Un buffet en été/A summer buffet
Les Autres Plats de Choix
OTHER FAVORITE DISHES
Pot Pourri
BASIC RECIPES AND NOTES
-
AIDE MÉMOIRE
Biographical Note