Guide: When there is only "overnight stale bread" left in the refrigerator, a zero-fault-style French dessert that can be made: French toast!
In the UK, this dish is also called "Poor Knights of Windsor" .
The French nation is world-renowned for its cuisine.
In fact, every country has some special dishes, but
may be much more than other countries.
In any case, the French have a strong interest in good food. Even if
makes the simplest home-cooked dishes, they are not afraid of trouble, and
cares about what they eat. The adjective
"seriously" often appears in conversations about food.
"A serious restaurant" ('unemaisonserieuse') ,
They will say that when they recommend restaurants,
can't be more sublime than this.
The famous French chef Mr. Wattler (MonsieurVatel) prepared a gala dinner for Louis XIV,
killed himself because the fish used for cooking came late.
But just because even the simplest food is not afraid of trouble,
has made France have many famous chefs. What
makes them famous is not so much the food they cook, but
is more about the attitude to cooking.
takes French toast as an example.
is a popular dessert in France.
is actually a variant of butter pudding bread, but it is more detailed.
The first time I learned how to make toast and some other good French dishes was when I was in the south of France.
At that time, our country house often had a group of construction workers coming in and out,
slowly repaired the wall that was about to collapse.
Although the southern part of France is not strictly speaking of Strasbourg or Lyon, which is a major gourmet town,
, but I always noticed that these workers have a keen interest in food. During the two-hour break at noon,
would sit in the olive tree. In the shade, sipping red wine,
discusses how delicious this or that sausage (saucisson) is.
When they left the house, they never forgot to say: "I wish you a great appetite!"
sometimes went into the kitchen and lifted the lid to take a look. Z1z
talked about the dishes I was cooking, and gave well-informed opinions. .
Regarding the advantages of Xia Xiuka Baked Egg Stew (tchaktchouka) and Chowder Stew (ratatouille)
Note 1 After having a heated argument with the foreman, I found that they were more enthusiastic about me. .
Note 1: Both are stews. The former is from Tunisia and the latter is from Provence.
once, on a very hot day, we hadn't bought a refrigerator at
, and the dining cabinet was empty. Five unexpected visitors from
came to the door with a cheerful look.
sat down and waited for dinner, and his expression became more and more unhappy.
I tiptoed to the back door to ask for the rescuers, described the situation to the construction workers, and they immediately took over.
Mario brought the chickens raised by his neighbors and started plucking.
Caesar picked vegetables from his own land (terre)
which they assigned to the small vegetable garden.
Foreman Marcel went into the kitchen and taught me how to make toast (PainPerdu)
, a dish he often described to me in a haphazard manner,
, but I think it is too laborious and I never did it.
I will always remember him, covered in cement stains,
is very difficult to turn his head in the kitchen,
his big palm movements delicately beat eggs, and consider the amount of sugar.
He will undoubtedly make his wife feel bad in the kitchen, and
is undoubtedly the one with his legs and stinky face waiting to be fed at home.
But in my kitchen, he was my savior that day,
taught me how to make toast.
"This dish has no shortcomings, and it looks very grand."
said, an old cookbook. The recipe for
is as follows (for 6 persons):
6 slices of overnight bread
225ml (3⁄4 cup) milk
1 tbsp sugar
1⁄4 tsp vanilla extract
3 pieces of egg yolk
2 tbsp cream
z6172 steps as follows: Touch about 1⁄2 inch (1.5cm) thick overnight bread. Cut off the bread edge. Boil milk with 1 tablespoon of sugar and 1⁄4 teaspoon of vanilla extract.
2. Then pour the milk into the soup plate or flat pan. Let it cool for a while, put in a slice of bread and dip in milk. Move quickly when dipping, put it in and take it out immediately to prevent the bread from becoming soggy or cracked, and then spread it on the tray to let it drain.
3. Stir 3 egg yolks evenly at the same time. Pour the beaten egg liquid into another soup plate, take the slice of bread and dip it in the egg liquid, cover it carefully and move it fast, and evenly coat each side with the egg liquid.
4. Take out the egg-wrapped bread with a spatula, and place it on a clean cloth or a large piece of paper to dry for a while.
5. Then melt a little bit of butter in a frying pan-6 slices of bread require about 2 tablespoons of butter. When the cream starts to smoke, that is, when the slices of bread are about to fry in the pan, fry them first, turn them over, and then fry them.
6. Sprinkle with powdered sugar and cinnamon, stack them one by one, and wrap them with a clean napkin to keep warm before serving.
