Document <?xml version="1.0" encoding="UTF-8"?><?xml-model href="http://www.tei-c.org/release/xml/tei/custom/schema/relaxng/tei_all.rng" type="application/xml" schematypens="http://relaxng.org/ns/structure/1.0"?><?xml-stylesheet type="text/css" href="https://raw.githubusercontent.com/BucknellDSC/suzette/master/CSS/suzette_cwrc.css"?><TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"> <teiHeader> <fileDesc> <titleStmt> <title type="main">Suzette: a Digital Edition</title> <respStmt> <persName>John Westbrook</persName> <orgName>Bucknell University</orgName> <resp>Editor</resp> </respStmt> <respStmt> <persName>Diane Jakacki</persName> <orgName>Bucknell University</orgName> <resp>Project Manager</resp> </respStmt> <respStmt> <persName>Annie Girton</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2018-2020</resp> </respStmt> <respStmt> <persName>Sarah Haber</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-2022</resp> </respStmt> <respStmt> <persName>Rebecca Heintzelman</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-Present</resp> </respStmt> <respStmt> <persName>Juliya Harnood</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2021-Present</resp> </respStmt> <respStmt> <persName>Jaehoon Pyon</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2023-Present</resp> </respStmt> </titleStmt> <publicationStmt> <distributor>Bucknell University</distributor> <pubPlace> <address> <addrLine>One Dent Drive</addrLine> <addrLine>Lewisburg, PA 17837</addrLine> </address> </pubPlace> <availability> <licence>Attribution-NonCommercial-ShareAlike 4.0 International</licence> </availability> </publicationStmt> <sourceDesc> <biblStruct> <monogr> <title>Suzette: Livre de Lecture Courante à l’Usage des Jeunes Filles. Morale—Leçon de choses, Economie Domestique – Ménage – Cuisine – Couture</title> <author>Robert Halt</author> <textLang>French</textLang> <imprint> <date>1889</date> <distributor>Libraire Classique Paul Delaplane</distributor> <pubPlace>Paris, France</pubPlace> </imprint> </monogr> </biblStruct> </sourceDesc> </fileDesc> <xenoData><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:as="http://www.w3.org/ns/activitystreams#" xmlns:cwrc="http://sparql.cwrc.ca/ontologies/cwrc#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dcterms="http://purl.org/dc/terms/" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:geo="http://www.geonames.org/ontology#" xmlns:oa="http://www.w3.org/ns/oa#" xmlns:schema="http://schema.org/" xmlns:xsd="http://www.w3.org/2001/XMLSchema#" xmlns:fabio="https://purl.org/spar/fabio#" xmlns:bf="http://www.openlinksw.com/schemas/bif#" xmlns:cito="https://sparontologies.github.io/cito/current/cito.html#" xmlns:org="http://www.w3.org/ns/org#"> <rdf:Description rdf:datatype="http://www.w3.org/TR/json-ld/"> <![CDATA[{ "@context": { "dcterms:created": { "@type": "xsd:dateTime", "@id": "dcterms:created" }, "dcterms:issued": { "@type": "xsd:dateTime", "@id": "dcterms:issued" }, "oa:motivatedBy": { "@type": "oa:Motivation" }, "@language": "en", "rdf": "http://www.w3.org/1999/02/22-rdf-syntax-ns#", "rdfs": "http://www.w3.org/2000/01/rdf-schema#", "as": "http://www.w3.org/ns/activitystreams#", "cwrc": "http://sparql.cwrc.ca/ontologies/cwrc#", "dc": "http://purl.org/dc/elements/1.1/", "dcterms": "http://purl.org/dc/terms/", "foaf": "http://xmlns.com/foaf/0.1/", "geo": "http://www.geonames.org/ontology#", "oa": "http://www.w3.org/ns/oa#", "schema": "http://schema.org/", "xsd": "http://www.w3.org/2001/XMLSchema#", "fabio": "https://purl.org/spar/fabio#", "bf": "http://www.openlinksw.com/schemas/bif#", "cito": "https://sparontologies.github.io/cito/current/cito.html#", "org": "http://www.w3.org/ns/org#" }, "id": "https://leaf.bucknell.edu/sites/default/files/2023-07/suzette_ch104.xml?note_annotation_20231016203010235", "type": "oa:Annotation", "dcterms:created": "2023-10-17T00:30:10.235Z", "dcterms:modified": "2023-10-17T00:30:10.235Z", "dcterms:creator": { "@id": "11", "@type": [ "cwrc:NaturalPerson", "schema:Person" ], "cwrc:hasName": "Rebecca Heintzelman" }, "oa:motivatedBy": "oa:describing", "oa:hasTarget": { "@id": "https://leaf.bucknell.edu/sites/default/files/2023-07/suzette_ch104.xml?note_annotation_20231016203010235#Target", "@type": "oa:SpecificResource", "oa:hasSource": { "@id": "https://leaf.bucknell.edu/sites/default/files/2023-07/suzette_ch104.xml", "@type": "dctypes:Text", "dc:format": "text/xml" }, "oa:renderedVia": { "@id": "https://leaf.bucknell.edu", "@type": "as:Application", "rdfs:label": "LEAF-Writer", "schema:softwareVersion": "3.2.2" }, "oa:hasSelector": { "@id": "https://leaf.bucknell.edu/sites/default/files/2023-07/suzette_ch104.xml?note_annotation_20231016203010235#Selector", "@type": "oa:XPathSelector", "rdf:value": "TEI/text/body/div/div/p[7]/note" } }, "oa:hasBody": { "@type": "oa:TextualBody", "dc:format": "text/plain", "rdf:value": "Moule. 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</langUsage> </profileDesc> </teiHeader> <text> <body> <div xmlns:ns0="http://www.tei-c.org/ns/1.0" type="chapitre" xml:lang="fr" n="ch104"> <pb type="page" n="364" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_363.jpg"/> <head>104. — L'école professionnelle. </head> <div type="récit"> <p><placeName key="rue Fondary" ref="http://www.wikidata.org/entity/Q3447922">Rue Fondary</placeName>, à <placeName key="Grenelle" ref="http://www.wikidata.org/entity/Q376896">Grenelle</placeName>, sur la porte d'un grand bâtiment où flottait gaiement le drapeau aux trois couleurs, se lisaient ces mots : « <placeName>École professionnelle ménagère de la Ville de Paris</placeName>. » </p> <p>— La Ville de <placeName key="Paris" ref="http://www.wikidata.org/entity/Q90">Paris</placeName>, dit <persName type="fictif">Mlle Villette</persName> en entrant, c'est le Conseil municipal qui, sur la question des écoles, pense et agit comme l'Américain de tout à l'heure.</p> <figure> <caption>Principaux <objectName>ustensiles</objectName> de <objectName>cuisine</objectName>. La <objectName>poêle</objectName> (1) sert spécialement pour les <objectName>fritures</objectName> et les <objectName>omelettes</objectName> ; la <objectName>marmite</objectName> (2), pour le <objectName>pot-au-feu</objectName> et la <objectName>soupe aux choux</objectName> ; la <objectName>casserole</objectName> (3) et le <objectName>poêlon</objectName> (4) servent dans les campagnes pour préparer la <objectName>nourriture</objectName> des bestiaux et dans les villes pour faire chauffer de l'<objectName>eau</objectName>. Une autre <objectName>marmite</objectName> (5), plus grande que la première, est souvent employée pour faire bouillir le linge. — Les <objectName>ustensiles</objectName> de <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="ustensils" xml:space="default">cuisine</objectName> sont en cuivre, en fer battu, en terre ou en tôle émaillée. Ceux en cuivre doivent être nettoyés avec du grès, du tripoll et un acide appelé eau de cuivre ; sans ces précautions, on voit se développer la rouille du cuivre, le <term>vert-de-gris</term>, qui est un terrible poison. Les <objectName>ustensiles</objectName> en fer battu se nettoient avec du grès et du blanc d'Espagne et doivent être étamés ; ceux en terre et en tôle émaillée se nettoient simplement à l'eau bouillante.</caption> </figure> <p>Après avoir salué la directrice, <persName type="historique">Mme Lajotte</persName>, elle lui présenta <persName type="fictif" key="suzette">Suzette</persName> comme une jeune fermière à qui elle voudrait bien faire goûter les cours, et aussi le déjeuner de l'étâblissement.</p> <pb type="page" n="364" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_364.jpg"/> <p><persName type="historique">Mme Lajotte</persName> répondit gracieusement que Mlle <persName type="fictif" key="suzette">Suzette</persName> goûterait des deux, mais du <objectName>déjeuner</objectName> avec plus de plaisir, sans doute, si elle allait d'abord faire sa part de <objectName>cuisine</objectName>.</p> <p>— Et vite ! on a faim ! <persName type="fictif">Mlle Villette</persName> poussa rondement la fermière vers la <objectName>cuisine</objectName>.</p> <p>C'était une grande pièce ornée de <objectName>casseroles</objectName>, <objectName>poêles</objectName>, <objectName>poêlons</objectName> et autres <objectName>ustensiles</objectName> accrochés le long du mur, au-dessus du <objectName>fourneau</objectName>.</p> <p>Huit jeunes filles assises autour d'une longue table de chène étaient en train de nettoyer des <objectName>moules</objectName>*<note type="annotation">Moule. La moule est un coquillage à deux valves.</note> , de les <figure> <caption><objectName>Moules</objectName> attachées au rocher et <objectName>moule</objectName> ouverte.</caption> </figure> <figure> <caption>Les <objectName>moules</objectName> vivent fixées aux rochers des côtes maritimes et principalement sur ceux que découvre la marée basse ; on en trouve abondamment sur les rivages de la <placeName key="Normandy" ref="http://www.wikidata.org/entity/Q18677875">Normandie</placeName> et de la <placeName key="Brittany" ref="http://www.wikidata.org/entity/Q12130">Bretagne</placeName>. Après avoir bien nettoyé les <objectName>coquilles des moules</objectName>, on les met sur le feu dans une <objectName>casserole</objectName> ; en s'entrouvrant, elles laissent échapper l'<objectName>eau</objectName> qu'elles contenaient ; on ajoute du <objectName>poivre</objectName>, du <objectName>persil</objectName> et de <objectName>l'oignon</objectName> et l'on obtient un mets très agréable et prèt à être mangé. </caption> </figure> gratter, d'en enlever le sable ainsi que le byssus*<note type="annotation">Byssus. Filaments par lesquels la moule se fixe aux rochers ou aux autres corps.</note> , par lequel elles s'accrochent aux rochers.</p> <p>— Attention au sable ! disait une grande personne, debout devant la table.</p> <p>Cette personne semblait n'avoir froid ni aux yeux ni aux mains, et, tout en commandant, travaillait elle même une <objectName>purée de pommes de terre</objectName>.</p> <p>C'était la maîtresse de <objectName>cuisine</objectName>.</p> <p>— Je vous amène du renfort, <persName type="fictif">madame Pierre</persName>, dit <persName type="fictif">Mlle Villette</persName>.</p> <p>— Eh bien ! à l'ouvrage, Mademoiselle ! </p> <p>Et Mlle <persName type="fictif" key="suzette">Suzette</persName>, débarrassée de son manteau, de son chapeau, est aussitôt mise en relation avec les coquillages.</p> <p>Elle gratte, gratte, en ménagère qu'aucun épluchage n'embarrasse.</p> <p>La conversation s'engage entre les jeunes cuisinières : cinq d'entre elles sont couturières ; deux, corsetières ; une, fleuriste.</p> <pb type="page" n="365" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_365.jpg"/> <p>Huit par huit, et toute une semaine, à tour de rôle, les élèves cuisinent ainsi.</p> <p>— Notre école, dit la fleuriste, mignonne blonde de quinze ans, à l'oeil gai, notre école est aussi un ménage ; nous le faisons, nettoyant et cuisinant.</p> <p>On nous enseigne encore à récurer, à lessiver, à repasser, à repriser ; car fleuriste ou couturière, quand une fois on se marie, il y a un ménage à mener, en outre du métier. Et même on nous conduit au marché, pour nous apprendre à connaître les marchandises, à faire sagement les achats. Le matin, nous continuons nos études scolaires, et en les complétant par la comptabilité*<note type="annotation">Compatabilité. Voir no 13.</note> , le dessin, l'économie domestique*<note type="annotation">Economie domestique. Tout ce qui concerne les besoins du ménage.</note> .</p> <p>Elle lui dit aussi que le déjeuner qu'elles préparent ici est celui des dames professeurs et des cuisinières, mais que les élèves de l'école mangent à la cantine*<note type="annotation">Cantine. Lieu où l'on distribue des mets et des boissons aux élèves de l'établissement.</note> , à côté.</p> <p>— Elles ont aujourd'hui un menu qui vaut le nôtre : un <objectName>potage de poireaux</objectName> et <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="potage" xml:space="default">pommes de terre</objectName>, un <objectName>rôti de mouton</objectName> et des <objectName>haricots</objectName>. Cela, largement servi, coûte trente-cinq centimes par tête.</p> <p>— Un si bon déjeuner pour trente-cinq centimes ? dit <persName type="fictif" key="suzette">Suzette</persName> étonnée.</p> <p>— Oui, mais vous entendez bien, le Conseil municipal y met du sien.</p> <p>La maitresse cuisinière donna l'ordre de laver les <objectName>coquillages</objectName>. On les trempa dans quatre <objectName>eaux</objectName>. Et à la <objectName>casserole</objectName> !</p> <p>Puis on s'occupa de préparer un reste de <objectName>bouilli de boeuf</objectName> au <objectName>gratin</objectName>.</p> <p>Et les mouvements des huit jeunes filles étaient suivis, menés, corrigés par la voix de la maîtresse.</p> <p>L'heure venue, on déjeuna. On causa ; on écouta <persName type="fictif">Mlle Villette</persName> qui racontait d'une façon vive et pittoresque son méridional voyage.</p> </div> <div type="questionnaire"> <head>Questionnaire.</head> <list> <item>— Quel établissement se trouve à <placeName key="Grenelle" ref="http://www.wikidata.org/entity/Q376896">Grenelle</placeName>, <placeName key="rue Fondary" ref="http://www.wikidata.org/entity/Q3447922">rue Fondary</placeName> ? </item> <item>— Qui a installé l'école professionnelle ? </item> <item>— A qui Suzette fut-elle présentée et comment fut-elle accueillie ?</item> <item>— Que lui proposa-t-on ? </item> <item>— Décrivez la cuisine de l'école. </item> <item>— Que faisaient, dans cette pièce, huit jeunes filles ? </item> <item>— Que direz-vous de la maîtresse dé cuisine ? </item> <item>— A quelle besogne mit-on <persName key="suzette" type="fictif">Suzette</persName> ? </item> <item>— Quelles étaient les professions qu'apprenaient les huit jeunes filles ?</item> <item>— Pourquoi leur enseignait-on encore à faire le ménage ?</item> <item>— A qui le déjeuner était-il destiné ? </item> <item>— Quel était le <objectName>menu</objectName> du jour ? </item> <item>— A combien revenait la portion ? </item> <item>— Comment s'achevèrent les préparatifs du déjeuner ?</item> </list> </div> <pb type="page" n="366" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_366.jpg"/> <div type="exercices"> <head>DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICSES.</head> <div cert="high" org="composite" part="Y" sample="initial" type="morale" xml:space="default" xml:id="sujmor_104"> <head>Morale.</head> <div type="questions"> <list> <item>— LE DRAPEAU NATIONAL.</item> <item>— En quoi il consiste ; ce qu'on lit sur celui de chaque régiment. </item> <item>— De quoi est-il l'emblème ?</item> <item>— Qui le garde, qui le défend ?</item> <item>— Qu'indique-t-il quand il est placé sur certains édifices ? </item> <item>— Où ne devrait-on pas le voir, et pourquoi ?</item> </list> </div> <div type="réponses"> <p>Le drapeau national, en France, est une pièce d'étoffe à trois bandes verticales, bleue, blanche et rouge ; il est attaché à une espèce de lance de manière qu'il puisse se déployer et flotter. Le drapeau sert à désigner la nation qui l'arbore, et, dans les combats, à donner un signal et à indiquer un point de ralliement. Chaque régiment de l'armée a le sien, et sur l'étoffe on brode le nom des batailles où cette troupe s'est distinguée.</p> <p>« Le drapeau est l'emblème de la patrie ; c'est l'honneur du régiment ; c'est comme la conscience des braves qui marchent à la mort sous ses plis ; c'est le devoir dans ce qu'il a de plus sérieux et plus fier, il semble que tous les cœurs du régiment tiennent à sa hampe par des fils invisibles.</p> <p>« Le perdre, c'est la honte éternelle. Autant vaudrait souffleter un à un ces milliers d'hommes, que leur arracher d'un seul coup leur drapeau. Personne ne peut comprendre ce que souffre un soldat qui sait que son drapeau est demeuré aux mains de l'ennemi. » (<persName key="Arsène Arnaud Claretie" ref="http://www.wikidata.org/entity/Q912271">J. CLARETIE.</persName>)</p> <p><persName type="historique"/>La garde du drapeau du régiment est confiée à l'élite des soldats, et celui qui le porte est un brave prêt à sacrifier sa vie pour défendre ce symbole auguste de la patrie.</p> <p>Placé sur certains édifices, il indique que ce sont des établissements de l'Etat. Il ne devrait flotter que là et non sur ces baraques malpropres des foires et d'autres lieux de divertissements publics, où il est trop souvent le témoin de mille choses honteuses ou ridicules.</p> </div> </div> <div cert="high" org="composite" part="Y" sample="initial" type="industrie" xml:space="default" xml:id="sujind_104"> <head>Industrie.</head> <div type="questions"> <list> <item>— Dire en quelques mots ce qu'est ; une <objectName>casserole</objectName>, une <objectName>poêle</objectName>, une <objectName>bassine</objectName>, un <objectName>poêlon</objectName>, un <objectName>ustensile de cuisine</objectName>, une <objectName>passoire</objectName>, une <objectName>écumoire</objectName>, une <objectName>salière</objectName>, un <objectName>huilier</objectName>, un <objectName>fourneau</objectName>, une <objectName>rôtissoire</objectName>, une <objectName>coquille</objectName>.</item> </list> </div> <div type="réponses"> <p>(Voir pour la <objectName>marmite</objectName>, la <objectName>casserole</objectName>, la <objectName>poêle</objectName>, le <objectName>poêlon</objectName>, les <objectName>ustenssiles de cuisine</objectName>, la légende des gravures de la page 221, Elève.)</p> <p>Une <term><objectName>bassine</objectName></term> est une sorte de vase large et profond dont on se sert. pour faire chauffer, bouillir et fondre diverses substances.</p> <p>Une <term><objectName>passoire</objectName></term> est un vaisseau de terre ou de métal percé d'un grand nombre de petits trous, et dans lequel on écrase des <objectName>pois</objectName>, des <objectName>lentilles</objectName>, pour en tirer la <objectName>purée</objectName> ; des <objectName>groseilles</objectName> et d'autres <objectName>fruits</objectName> pour en extraire le <objectName>jus</objectName>. On y jette aussi le <objectName>bouillon des soupes</objectName> lorsqu'on veut le débarrasser de certains <objectName>assaisonnements</objectName> qui ont contribué à sa préparation.</p> <p>Une <term><objectName>écumoire</objectName></term> est un <objectName>ustensile de cuisine</objectName> fait en forme de <objectName>cuiller plate</objectName>, percée de plusieurs petits trous, et qui sert à enlever l'écume qui se forme sur certains liquides en ébullition.</p> <p>Une <term><objectName>salière</objectName></term> est une pièce de <objectName>vaisselle</objectName> pour mettre le <objectName>sel</objectName> qu'on sert sur la <objectName>table</objectName> ; on donne encore ce nom à un <objectName>ustensile de cuisine</objectName>, ordinairement de bois, où l'on met le <objectName>sel</objectName>.</p> <p>Un <term><objectName>huilier</objectName></term> est un vase destiné à contenir les <objectName>burettes</objectName> où l'on met l'<objectName>huile</objectName> et le <objectName>vinaigre</objectName> dont on use à <objectName>table</objectName>.</p> <p>Un <term><objectName>fourneau</objectName></term> est un <objectName>ustensile de ménage</objectName> dans lequel on place le <objectName>feu</objectName> destiné à faire cuire les <objectName>aliments</objectName>.</p> <p>Une <term><objectName>rôtissoire</objectName></term> est un <objectName>ustensile de cuisine</objectName> qui sert à rôtir la <objectName>viande</objectName>.</p> <p>Une <term><objectName>coquille</objectName></term> est un vase auquel on donne la forme d'une coquille. On désigne encore sous ce nom l'<objectName>ustensile</objectName> en fonte contenant du <objectName>charbon</objectName> allumé que l'on place devant une <objectName>rôtissoire</objectName> portative.</p> </div> </div> <div cert="high" org="composite" part="Y" sample="initial" xml:space="default" type="économie_domestique" xml:id="sujeco_104"> <head>Économie domestique.</head> <div type="questions"> <list> <item>— Qu'est-ce que récurer, lessiver, repas- <pb type="page" n="367" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_367.jpg"/> ser, repriser, mener un ménage ? </item> <item>— Qu' est-ce qu'un <objectName>menu de repas</objectName> (faites celui de votre dîner et de votre souper), un <objectName>potage</objectName>, du <objectName>boeuf au gratin</objectName> ?</item> </list> </div> <div type="réponses"> <p><term>Récurer</term> ou <term>écurer</term> la <objectName>vaisselle</objectName> ou la batterie de <objectName>cuisine</objectName>, c'est nettoyer, frotter, éclaircir avec du sablon, de la lie ou autre chose semblable.</p> <p><term>Lessiver</term>, c'est nettoyer au moyen de la <objectName>lessive</objectName>.</p> <p><term>Repasser</term>, c'est passer un fer chaud sur du linge, de la dentelle, pour les rendre plus unis et pour en ôter les mauvais plis.</p> <p><term>Repriser</term>, c'est réparer une étoffe qui a été déchirée ou un tissu dont une maille a été enlevée.</p> <p><term>Mener un ménage</term>, c'est diriger toutes les opérations, tous les travaux qu'on exige la bonne tenue.</p> <p>Le <term><objectName>menu</objectName></term> d'un repas est la note de tout ce qui doit y entrer, disposé selon l'ordre du service.</p> <p>Un <term><objectName>potage</objectName></term> est un <objectName>aliment</objectName> composé de <objectName>bouillon</objectName> et de <objectName>tranches de pain</objectName>, ou de quelque autre substance <objectName>alimentaire</objectName>, comme les <objectName>pâtes</objectName> connues sous les noms de <objectName>vermicelle</objectName>, <objectName>gruau</objectName>, <objectName>tapioca</objectName>.</p> <p>Du <term><objectName>boeuf au gratin</objectName></term> est formé de <objectName>tranches de bouilli frites</objectName> dans le <objectName>beurre</objectName> ou le <objectName>lard</objectName>, saupoudrées de <objectName>chapelure</objectName> de <objectName>pain</objectName> et assaisonnées de <objectName>persil coupé</objectName> menu.</p> </div> <div type="questions"> <list> <item>Comment préparez-vous un <objectName>potage au pain</objectName>, au <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="potage" xml:space="default">vermicelle</objectName>, au <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="potage" xml:space="default">tapioca</objectName> ; — du <objectName>bouilli au gratin</objectName> ?</item> <item>— Quel avantage y a-t-il à savoir accommoder les <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="repas" xml:space="default">restes</objectName> d'un <objectName>repas</objectName> précédent ? Exemples.</item> </list> </div> <div type="réponses"> <p><objectName>POTAGE AU PAIN</objectName>. — Coupez dans la <objectName>soupière</objectName> des<objectName> tranches minces de pain blanc</objectName> provenant d'une flûte ; versez le <objectName>bouillon</objectName> très chaud ; posez le <objectName>couvercle</objectName>, et, cinq minutes après, servez.</p> <p><objectName>POTAGE AU VERMICELLE</objectName> — On jette le <objectName>vermicelle</objectName> dans le <objectName>bouillon</objectName> en ébullition pour le faire cuire, ce qui peut durer un quart d'heure ou vingt minutes. Le<objectName> potage au tapioca</objectName> se prépare de la même manière.</p> <p><objectName>BOEUF BOUILLI AU GRATIN</objectName>. — Faites revenir dans une <objectName>poèle</objectName> du <objectName>lard de poitrine</objectName> coupé par <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="lard de poitrine" xml:space="default">petits morceaux</objectName> ; quand il est revenu, foncez-en un <objectName>plat</objectName> qui aille au <objectName>feu</objectName>, saupoudrez-le de <objectName>chapelure</objectName> et mettez dessus des <objectName>oignons</objectName> et du <objectName>persil hachés</objectName>, une pointe d'<objectName>ail</objectName> également hachée, <objectName>sel</objectName>, <objectName>poivre</objectName>, <objectName>épices</objectName>. Arrangez dessus vos <objectName>tranches de boeuf</objectName> ; couvrez-les d'<objectName>oignons</objectName>, <objectName>persil</objectName> et <objectName>chapelure</objectName> comme ci-dessus et mouillez de <objectName>bouillon</objectName> ; faites cuire à petit <objectName>feu</objectName> et gratinez ensuite par un <objectName>feu</objectName> plus vif et du <objectName>feu</objectName> sur le <objectName>couvercle</objectName>, ou servez à longue <objectName>sauce</objectName> sans gratiner.</p> <p>Il y a de sérieux avantages à savoir accommoder les<objectName> restes d'un plat</objectName> ; on neut en obtenir ainsi, à peu de frais, un autre <objectName>plat</objectName> abondant et nutritif par l'addition de <objectName>legumes</objectName> ou d'une <objectName>sauce</objectName> ; et ce n'est pas à dédaigner dans les ménages où l'on est obligé de compter. On préparera ainsi en <objectName>ragoût</objectName> un reste de <objectName>gigot</objectName>, un <objectName>morceau de bouilli</objectName> de la veille, etc.</p> </div> </div> </div> </div> </body> </text> </TEI> Document Download Object Type XML document