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Mastering the art of French cooking / by Julia Child, Louisette Bertholle, Simone Beck.

By: Child, Julia.
Contributor(s): Bertholle, Louisette | Beck, Simone, 1904-1991.
Material type: materialTypeLabelBookPublisher: New York : Alfred A. Knopf, 2009Edition: 40th anniversary ed.ISBN: 978-0-375-41340-7.Subject(s): Cookery, French
Fiction notes: Click to open in new window
Item type Current location Collection Call number Status Date due Barcode Item reserves
Default St Albans Library (DIY)
House & Garden
Non-fiction 641.594 4 CHI Available I6145808
Total reserves: 0

Excerpt provided by Syndetics

Clafouti (Cherry Flan) The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm. (If you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.) 3 cups pitted black cherries 1 1/4 cups milk 2/3 cup granulated sugar 3 eggs 1 tablespoon vanilla extract 1/8 teaspoon salt 1/2 cup flour Powdered sugar in a shaker For 6 to 8 people Preheat oven to 350 degrees. Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained. Place the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. Pour a 1/4-inch layer of batter in a 7- to 8-cup buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon. Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.) Excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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