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[Late again. Getting to be a habit! Hopefully work will slow down now that fall is here]
In the continuation of the history of Kansas recipes from the 1961 Centennial Cookbook, the next Kansas inhabitants were the French. In fact the very name Kansas was bestowed by a Frenchman in 1673. The missionary, Father Marquette, was making a map of the region west of the Mississippi located a Kanza Indian village on it. France claimed a large area by 1719 which included Kansas. Many Frenchmen married Indian women. One woman daughter of a Kaw chief, named Julie married Louis Pappan. These two were grandparents of Charles Curtis, Vice President of the United States.
It was not until Kansas became a state that the French made real settlements. One of the first was in Franklin Co. where a communal group started a silk manufacturing company, raising their own silkworms!!! This was a failure as labor was too high to compete with China and Japan. Other French settlements were Marion and Peabody. As these people prospered and scatted over the state the women took with them treasured recipes, many handwritten in French.
It was hard to find a bad recipe among the ones listed in the French recipes.
However, my choice was Beef Kidney. Very few of us butcher any more so kidneys are not readily available (not that many of us care!!)
Beef Kidney -
Kidney, salt, pepper, nutmeg, chopped parsley, 1 T. flour, 1 cup stock, ½ cup white wine, 1 T. butter, 1 T. lemon juice. Strip skin and fat from kidney; cut into ¼ inch slices, season. Sprinkle with parsley. Brown in hot fat. Sprinkle with flour; add stock. Add wine and lemon juice and simmer until tender.[Note From Jerry: For those of you who want to try the Beef Kidney recipe, I have seen them available in the bigger Walmart SupperStores grocery departments. :-) ]
Now, the recipe we still see at least once a month in our household.
Fricassee de Chez Nous
½ cup drippings
2/3 cup of cooked meat, cubed ( I use more meat.)
2 cups chopped onions
4 cups raw potatoes
1 tsp savory
1 tsp salt and pepper each
Melt drippings; add meat and onions. Saute the mixture a few minutes. Add the potatoes and flavor with seasonings. (I usually add my potatoes with the onions and meat.) Cover with water and let cook for 30-40 minutes, preferable covered. If possible use chicken or turkey fat. Don’t forget the savory.
Sound like good old beef hash to you??? I don’t usually add the savory though. Enjoy!!!!