Sunday, June 11, 2006

Automatic translation of a French recipe

Amy used Google to translate a recipe for Gougères au comté. Somehow it seems a little strange.

Excel for tasting of a wine or with aperitif.

Ingredients (for 6 people):

  • 125 G of butter
  • 150 G of flour
  • 4 average eggs
  • 1 egg yolk
  • 180 G of county
  • Salt
  • Pepper


  1. To preheat the furnace on 180°C (HT 6).
  2. In a thick bottom pan, to bring to boiling 25 cold water Cl with butter in pieces and 3/4 of spoon with salt coffee; to withdraw fire; to add the flour of only one blow then, to mix highly with the spoon out of wooden; to give a few moments on soft fire while stirring up in order to déssècher unceasingly this paste.
  3. To let warm a few minutes, then to vigorously incorporate whole eggs one after the other by working the paste; to then incorporate 100 G of grated county; to pepper slightly.
  4. To humidify a plate with pastry making; using two spoons or of a casing, to deposit the paste in well spaced heaps (the cabbages will inflate with cooking); to gild surface with the egg yolk diluted with a spoon with water soup; to strew with the remainder of grated county.
  5. To make cook, 20 minutes, then to let warm in the extinct and half-opened furnace; to be useful tepid with a salad.

Suggestion: To add some small plugs in the paste.

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