Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:00:29 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a good one from reader Jana. Isn't it reassuring that our food
funnies haven't become any more sophisticated as we grow older?
Panda walks into an old western saloon and growls "Gimme some food!"
The bartender put some plates on the bar and watched. After gobbling
down the food, Panda draws his gun, empties it by firing six shots
into the ceiling, and heads for the door.
The bartender hollers, "Hey! You you didn't pay me for the food! All
you did was shoot holes in the ceiling!" Panda replies, "I'm a
'Panda'. Look it up!" And away he goes.
The bartender looks up the word "Panda" in the dictionary: "Large
furry marsupial of the Asian continent. Eats shoots and leaves."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's recipe is really just cream of mushroom soup, but once you
taste this classical French version you may never buy the canned
stuff again.
Potage Veloute aux Champignons
1/4 cup (60 ml) finely chopped onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) flour
6 cups (1.5 L) fresh or canned chicken broth
2 sprigs parsley
1 bay leaf
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
The stems from 1 lb (500 g) mushrooms, chopped
The caps from 1 lb (500 g) mushrooms, thinly sliced
2 egg yolks
1/2 cup (125 ml) whipping cream
Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup
pot over moderate heat until tender but not browned. Stir in the
flour and cook for 2 minutes. Add the chicken broth, parsley, bay
leaf, thyme, and mushroom stems and simmer covered for 30 minutes.
Strain the soup through a fine strainer, pressing the mushroom stems
to extract as much moisture as possible. Melt 2 tablespoons (30 ml)
of the butter in a separate saucepan and cook the sliced mushroom
caps, covered, over low heat for 5 minutes. Add the mushroom caps and
their cooking juices to the strained broth and simmer for 10 minutes.
Remove from the heat. Beat the egg yolks and the cream together in a
small bowl. Add a little of the simmering broth to the egg mixture
and stir well. Add the egg mixture to the soup and stir over moderate
heat for a minute or two, being careful not to let the soup come to a
boil. Serves 6 to 8.
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