Food Budget Aims Toward Thrift In Every Home Today
The Bureau of Home Economics of the U S Department of Agriculture promotes low cost French dishes for American families. It highlights pot au feu as a national French dish using scraps, bones, and vegetables to create a nourishing broth. The article notes careful cooking to avoid tough meat and mushy vegetables. It also mentions onion soup as another affordable favorite, with Gruyere cheese as a typical though optional topping.
MENTIONED IN THIS ARTICLE
Bureau of Home Economics
United State
Department of Agri-cailure
Kitchfm
Poland
French Cook Uses Cheaper Meat For Economical Soups
A French Pot-au-feu recipe uses cheaper cuts and leftovers to create a warming broth. A large soup bone is simmered with water, vegetables including carrots turnips and leeks, seasonings, and parsley. The meat is removed from the bone when tender and served with toast.
How To Make Onion Soup In Earthenware Dish
Sauté thinly sliced onions in butter then simmer with boiling water or stock, salt, and pepper for about thirty minutes. Layer toasted bread in a baking dish, pour soup over, top with grated cheese and more toast, then bake until the top is brown and crusty. Serve directly from the dish at the table.
French Sauces and Breakfast Traditions in a Menu Plan
The article outlines French sauces like pepper and piquaine and their pork pairings, notes eggs are eaten for lunch or in desserts rather than breakfast, describes beef, pork, and organ meats preparation, highlights vegetables such as macedoine and fried potatoes, desserts including crepes Suzette and pain perdu, and ends with a one day French menu featuring cafe au lait, cheese omelette, macedoine, pot au feu, and Pain Perdu.
MENTIONED IN THIS ARTICLE
France
Bureau
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