“French Cooking in Ten Minutes,” Edouard de Pomiane
You are right. “French Cooking in Ten Minutes” is a gem. It is also amusing. As I read through the recipes I keep thinking of all the smoke and grease accumulating in his kitchen. He probably had a housekeeper to deal with that.
Have you tried the Frenchfried eggs on page 51? It sounds like a disaster with showers of popping grease. Only a man would think of that method of cooking eggs.
But yes, he is inspiring. A good meal doesn’t need to take an hour to prepare. Thanks for reminding me to get the book out and read it again.
Beverly Hoben
French-fried Eggs
From “French Cooking in Ten Minutes” by Edouard de Pomiane.
Fill a pot halfway with cooking oil and place it on the stove. Break an egg into a teacup, and when the oil is hot (that is, when it begins to smoke), drop the egg into it.
The egg white will puff up at once and form big bubbles. Pierce them with a fork and wait 30 or 40 seconds. Take the egg out of the oil with a skimmer. Place it on a warm platter and salt it. Cook the second immediately after the first.
Eggs cooked in this way are an excellent accompaniment to breakfast sausages that have been fried in butter for 6 to 7 minutes.
