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Mérésine
Mérésine's recipes
  | Nettle soup 600 g of young nettles 2 potatoes 3 shallots 2 coffee spoons, of butter one dribble of olive oil a quarter old bread 1 chicken stock Pull the stalk off the nettles after having put gloves on, wash them and dive them 2 minutes into a saucepan of salted boiling water. Then refresh them under tap water and drip dry by squeezing them with the hands. Chop superficially. Slice the shallots thinly, peel the potatoes and cut them in pieces. Brown the shallots gently in the butter. Pour 1 litter of water, add the potatoes, the nettles and one chicken stock. Salt and pepper. Cook during 20 minutes. Make croutons out of the bread then brown them in butter and in a dribble of olive oil. Mix the vegetables, pour them in the saucepan, add fresh cream and rectify the seasoning. Serve the soup with the croutons. |
 | Lemon or orange cake 2 lemons or 2 oranges 75 g of butter 175 g of sugar 175 g of flour 1 bag of baking powder 3 eggs a quarter of a bag of icing sugar Melt the butter in order to get it soft. Grate lemon’s or orange’s zest then squeeze them. Mix the zest with butter. Add the sugar, 3 eggs and the flour. Churn. Add the juice of one lemon (or orange) and the baking powder. Churn. Preheat the oven at a temperature of 200° during 20mn. Mix the juice of the second lemon (or orange) with the icing sugar. Put the icing mixed with the juice on the hot cake. |
 | Peas and mint soup 2 potatoes 1 kg of frozen peas half a mint bunch 2 coffee spoons of butter salt, pepper Cook the peeled and superficially Cut potatoes. When they are cooked, add the peas. Cook two more minutes then add the mint. Strain. Mix with some milk until you get the consistency you wish and add the butter, the salt and the pepper. Serve very hot or very cold. Strain. |
 | Campaign paté For a big terrine 900 g of chicken liver 300 g of pork chine 300 g of fdresh lard half a bottle of Porto 3 eggs 1 shallot, 1 onion 1 small bunch of parsley salt, pepper,thyme, bay leaves Ask your nice butcher to blend the chicken liver, the chin and the lard. He can mix everything. Slice the shallots, the onions and the parsley thinly. Add this to your butcher’s mix, add 3 eggs and the Porto (yes indeed it’s a lot but it will reduce by boiling). Add salt and pepper. Butter the terrine and pour the mixing. Dredge with thyme and put 3 bay leaves on the top. Close the terrine. Put it in a mould with water and heat it in a bain-marie during roughly 1 hour and 20 minutes around 250°. (the point of the knife must be damp and must not stick to the mixing) Let it cool down and put it in the fridge at least 24 hours. |