Recently, my wife remembered Yuri Detochkin - the hero of the film "Beware of the car". Remember that hijacker Robin Hood? My wife and friends, sharp-tongued, discussed the type of man who lives with his mother.
Well, and I (due to the deformation thanks to the channel) reminded them that Detochkin's mother fed him very tasty and was a very well-read woman! By the way, she knew that Dumas wrote not only feuilleton novels (who do not know - that was the name of the novel with a sequel, published in periodicals in each new issue, these novels were used by such writers as Dumas or here - Eugene Sue), but also a cookbook wrote!
Very voluminous and, by the way, very interesting.
Do you know which butter is the tastiest? The one that the cow knocked down herself. No, not in the udder, but in a special churn, which is suspended around her neck. The cow walks, chews, butter - gets lost. It turns out to be the most delicate. True, I have no opportunity to check this statement... So I have to take it for an axiom - especially since Dumas loved to eat. Remember how in "The Fencing Teacher" he describes the feasts of Russian nobles, as in "Forty-five" he describes the scene of the discussion of the meal of the abbot (former brother) Goranflo. Immediately evident with knowledge of the matter... Already drooling.
As for the onion soup, alas - it is not clear from the film which of the options given by Dumas was prepared by Detochkin's mother.
For example, I like King Stanislav's onion soup, but Dumas also gives other recipes - simple onion soup, Health onion soup and even onion soup with milk.
For King Stanislav's onion soup, take:
- Crusts from a loaf of white bread. I would advise you to find "round" bread, not a "brick".
- White onions - 3-4 onions
- Butter - spread the crusts and for frying the onions
- Water
- Salt, bay leaves and black pepper - I’m not responsible for the set of spices. because Dumas cheated, wrote only "necessary spices". Therefore, I propose to use the most common, the poor. I also add fenugreek to this soup, but this is exclusively my variation, which is clearly not authentic.
As you can see, there is neither wine nor Gruyere cheese in the recipe, which we consider essential for such a soup. This is actually a primitive poor man's soup, but, according to Dumas, King Stanislav was so pleased with it that he did not leave the tavern until he wrote down the recipe.
Stanislav, by the way, the former king of Poland at that time, was distinguished by gourmand habits, therefore, in theory, you can trust him ...
How we cook:
Cut off the crust from the bread and cut it into pieces. Fry on fire from all sides. While hot, grease with butter.
Chop the onion - I love half rings or rings. Melt butter in a cauldron or in a saucepan with thick walls - somewhere a spoon, and send the onion into it. We fry, stirring continuously, until the moment when you realize that soon the onion will begin to brown.
Then we add croutons to the onion and continue to fry until brown appears.
When the onion turns brown, fill it with water (see for yourself how much, someone loves it thicker, someone loves it thinner), salt, put seasonings and cook for 15 minutes.
Everything, the poor man's soup, which amazed the former Polish monarch and got into Dumas's large culinary dictionary, is ready.
Enjoy your meal!