how to use your oven
a few“ICS” recipes
Fish
Sea bream with dry cider: 1 sea bream weighing 1.5 kg.
500 g mushrooms.
2 cooking apples.
2 shallots.
2 tbsp thick cream.
100g butter.
500 ml cider; salt and pepper.
Gut and clean the fish and remove the scales. Chop the shallots, slice the
mushrooms, place them in a dish and lay the fish on top. Pour in the cider, add salt,
pepper and a few knobs of butter and place in the oven. Fry the unpee led, quarte-
red apples in the remaining butter. When the fish is cooked, remove it from its dish
and place on a warm plate. Sieve the liquid off, save the mushrooms and reduce
the stock. Add the cream to the juices and serve with the apples and mushrooms.
Stuffed vegetables
The leftovers from stews, from a leg of lamb, from white meat roasts or roast
poultry finely chopped up make excellent fillings.
Soufflés
Base for the white sauce: half a litre of milk
60 g of flour
100 g of butter
4 egg yolks + the whites beaten until stiff
Salt, pepper, nutmeg.
According to the type of soufflé you are making, you should add 150 g of gra-
ted gruyere or 1kg of ground cooked spinach or 1 kg of ground cooked cauli-
flower or 150 g of ground cooked fish or 150 g of chopped ham.
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