Dimensions: 5-1/2 x 3-1/2 inches
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Mary Lou Hattery, who studied cooking in France, compiles this collection of French recipes in a handy-to-use, spiral-bound edition.
The volume contains photographs of France taken by Joan Liffring-Zug Bourret.
Patisson Summer Squash
For best flavor, the squash should retain some crunchiness.
4 to 5 squash, peeled and cut into matchstick-sized pieces
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped basil leaves
1/4 cup chopped chives
1/4 cup grated Parmesan
Toss squash and salt and put into a sieve over a bowl. Cover with a plate and a 2-pound weight and let stand for an hour. Dry squash with paper towels. Heat oil and butter in a skillet; add squash and toss together. Cook for 2 minutes, continuing tossing. Stir in herbs and cheese and serve.