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Cooking in Ten Minutes

Tomatoes à  la Polonaise

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Tomatoes à  la Polonaise

Cut the tomatoes in two. Melt some butter in a frying pan. Add an onion finely minced. Put the tomatoes face downwards in the pan. Cook on a hot fire for five minutes. Turn. Pierce the skin with a fork. Cook for five minutes. Salt, pepper. Pour three ounces of thick cream between the tomatoes. Heat. Let the creamy sauce come to the boil. Serve.

(Also known as Tomatoes à la crème)

Copyright © Edouard de Pomiane, 2007

 
Minute Steak

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Minute Steak

While the steak is frying in the pan cook half a pound of finely-sliced mushrooms and a minced shallot in butter in another pan. Make a blazing fire so that the water in the mushrooms evaporates rapidly. As soon as this has taken place put the mushrooms into the pan with the steak. At the last moment add some small pieces of ham. Mix everything together. Serve the steak surrounded with its garnish.

Copyright © Edouard de Pomiane, 2007

 
Oysters and Sausages

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Oysters and Sausages

Fry some chipolata sausages. Serve them very hot on a dish and on a second dish a dozen oysters.

Alternate the sensations. Burn your mouth with a crackling sausage. Sooth your burns with a cool oyster. Continue until all the sausages and oysters have disappeared.

White wine, of course.

Copyright © Edouard de Pomiane, 2007

 
Chestnut Cream

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Chestnut Cream

Prepare a sweetened chestnut purée. For this, mix chestnut flour and castor sugar - one spoonful of sugar to two of chestnut flour. Add, as well, a little vanilla sugar, or a few drops of vanilla extract. Add milk until you have a thickish cream. Put it on the gas, stirring all the time. The cream thickens and bubbles. If it is too thick, add a little milk. Be careful, though, that it is not too liquid. Cook for three minutes. Pour it into a plate and let it get cold. At the moment of serving cover with a layer of cream cheese whipped and slightly sugared.

It is a dish which has great allure and which is made in less than ten minutes. It is the triumph of method.

Copyright © Edouard de Pomiane, 2007

 
Sautéed Bananas

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Sautéed Bananas

Cut some bananas into two lengthwise. Fry them in butter for a few minutes. Lift them out and sprinkle them with sugar mixed with a little powdered cinnamon.

Copyright © Edouard de Pomiane, 2007

 
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