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By special request, this section begins with a recipe.
Some years ago, as one of an opera chorus of British singers, I spent some
weeks working at the Lyons Opera. Most of us stayed in self catering
apartments in the Old City, close by the magnificent daily fruit and
vegetable market which is situated alongside the river. In order to
accommodate the flatmate who was vegetarian we ate veggie for most of that
period; a pleasure, given the quality and variety of foodstuffs
available.
Each flat was “ fully equipped”, with two hot plates
and a tiny oven/grill. Taking it in turns to cook, and given the
limitations of the facilities, we became specialists in one pot/dish
recipes. These were duly collected in a cookbook, and enough copies made
for each of us and our guests. Trust me, they work.
Our
first recipe, published on this page, was Lasagne Lisette. I now offer
for your delectation
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Leaderene’s Beans
1
lge tin flageolet beans ½ pt wine
1
lb mushrooms 2 tbs soy sauce
1
onion, chopped 2 tbsp flour
Large clove garlic 1 tsp sugar
A
generous dollop of sesame or olive oil Salt and pepper to
taste
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Saute
chopped onion and garlic in the oil/s.
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Add chopped
mushrooms and sauté
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Combine soy
sauce, flour, sugar and wine
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Pour over
mixture in pan, bring to simmer and allow to bubble for a
few moments
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add drained
flageolet beans and allow to heat through. Season.
Serve with
baked potatoes.
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From the private publication HOW TO EAT YOUR
LUGGAGE may I present:
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LASAGNE LISETTE
Quantities are variable and to taste, but suggestions are given
here. To feed four.
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4oz
mature Cheddar or Sage Derby cheese
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1 tsp
dried sage
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½ pt
milk
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1 oz
flour
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1 oz
butter
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2
bunches leaf spinach or 1 lge bag frozen spinach
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¼ pt
cream
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1
packet quick (non pre-cook) lasagne
Suggestion: a pinch of ground nutmeg added to spinach after cooking
Salt
and pepper to taste
1.
Make the sauce by adding the flour to 1 oz melted butter and
cooking gently for 2 mins. Add milk gradually. Stir till sauce
thickens. Add grated cheese and sage. Put aside.
2.
Cook spinach in a very little water. Reserve a little of the
water for the sauce, and drain spinach.
3.
Sauté spinach in 1 oz melted butter.
4.
Dunk the dry lasagne in water and line a deep oven dish, bottom
and sides.
5.
Put in a deep layer of spinach, covering it with cream to seal it.
6.
Add a layer of lasagne, followed by a deep layer of the sauce.
Bake in
a moderate oven for about 40 mins
(My
ancient gas oven does this dish for an hour on mark 5. Use your
discretion.)
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