英文菜单

　　Thisoneoftheoldestpuddings,theprideandjoyofBritishclassiccookingandtraditionallyservedinitsbasin,tiedroundwithafreshlystarched,whitenapkin.Servedwithboiledpotatoes,Brusselssproutsandajugofwaterwithwhichtothindowntherichthickgravyinthepuddingafterthepastryhasbeencut.JohnBullPuddingisasteakandkidneypuddingwithoutkidneys,4oz.choppedmushroomstakingtheirplace.Insomerecipes,1/2lbchoppedhamismixedwiththebeef.

　　1lbstewingsteakLboxorlambkidney1oz.seasonedflour2lbsavourysuetpastry4oz.choppedonions1dessertspoonchoppedparsleysaltandpepper1-/tbrownstock3pSTEAKANDKIDNEYPUDDING(6-8PORTIONS)

　　Cutthebeefandkidneyintocubes,tossinseasonedflour.Linea3-4ptpuddingbasinwiththreequartersofthepastryandfillthebasinwithalternatelayersofbeef,kidneyandonions;sprinkleeachlayerwithparsleyandalittlesaltandpepper.Addsufficientstocktojustcoverthemeat,coverwiththepastrylidandtiedownwithbutteredfoilandgreaseproofpaperandapuddingcloth.Steamfor4hours.

　　Thisisthefamiliarvarietywherebeateneggsarecookeduntilsetandgoldenbrownunderneath,http://www.wendangwang.comrgeomelettesneverseemtobequiteassuccessfulassmallomelettes,sowerarelymakeaFrenchomeletteformorethan2people—onecanalwaysmakeasuccessionofomelettesiftherearemoreguestsaseachonetakessuchashorttimetocook.Youcanmakeanexcellentomelettefor1person,usingoneegg(forasnack)or2eggs(foramaindish).

　　UtensilsBowl;fork;teaspoon;mediumsizedfryingpan,roundedatthepointwherethebasemeetsthesides(thishelpstorolltheomeletteinthepanwhenitisready);smallknife(forcuttingbutter);flexiblespatula.Ingredients3-4eggsoz(15g—alargenut)buttertspsaltTinynutofextrabutter(forglazingwhenready)2tspcoldwater5grindsblackpepper

　　Method:1.Ifyouaregoingtofilltheomelette,preparethefillingbeforemakingtheomelette,thenkeepitinwarm.Makesureyourguestisreadytoeatastheomelettemustbeservedhotoffthepanoritwillgotough.2.Breaktheeggsintoabowlandaddthesalt,pepperandwater.Beatwithaforkuntiltheyolksandwhitesareblended.3.Turntheheatonundertheemptypanandheatfor2minutes.Havetohandaforkandaflexiblespatula.Whenyoucanfeelacomfortableheatonyourhandheld2inchesabovethepan,addthelargenutofbutter.4.Theminutethebutterstopsfrothingandturnsapalefawnincolour,addtheeggmixture.5.Immediatelystarttotiltthepanwithhandwhilstyoupushthecookededgestowardsthecentrewiththeforkheldintheother,sothattheliquiduncookedeggscanflowtowardsthesidesofthepan.6.Whenthetopoftheomeletteissetbutstillcreamy,addthefilling(ifany)inathickbanddownthecentreoftheomelette.Withbothfilledandplainomelettes,tipthepanslightlytothesidesothattheomelettewillrollup(usethespatulatohelpitifnecessary).7.Nowlifttheomeletteandslipthetinynutofbutterunderneathit.8.Allowtocookafurther30secondsoruntiltheundersideoftheomeletteisglazedandgolden.9.Eitherservefromthepanorrollontoawarmdishandservefromthat.BasicFrenchOmelette(Serves2)

　　Thisisaverysimplewayofcookingabirdwithoutanyattention.Itgivesparticularlysucculentresultsifyouwanttoeatthebirdcold.

　　UtensilsPieceoffoillargeenoughtocoverthebirdwhenlooselywrappedroundit;tablespoon;teaspoon;pastrybrushIngredients1birdweighing3-4lbs1tbsplemonjuiceOil1tspsalt15grindsblackpepperRoastedChickeninFoil(Serves4-6,accordingtosize)

　　Method1.Pre-heattheovenatGas8,450F,230C.Washthebirdthoroughly,andpourboilingwaterintothebodycavity,tomakesureit’sabsolutelyclean.Ifthereareanybloodybitsleftclingingtotheinside,scrapethemoutwiththespoonanddiscard.2.Drythebirdthoroughlyandsititinthemiddleofthefoil,breastsideup.3.Sprinklewiththelemonjuice,saltandpepper,thencoatthinlywiththeoil(ifyouhavenopastrybrush,useyourfingers).4.Wrapintoaloosebutairtightparcel—atightonewouldinsulatethebirdfromtheheatoftheoven.5.Bakefor45minutes,thenopentheparcel,turnbackthefoilandletthebirdroastuncoveredforafurther15minutesoruntilarichbrown.6.Servehotorcold.