h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

*a long and narrow room*

*walls on both sides completely hidden behind book shelves from floor to ceiling*

*book shelves filled with cookery books, describing delicious dishes from all over the world, in a variety of languages*

*the other end of the library is a paned wall with terrace doors overlooking the herbal garden*

*there is an old-fashioned library stair case on wheels on each side of the room*

*the wooden floor is covered by oriental rugs*

*in the centre of the room there is a huge wooden table, very worn, and with ocassional ink stains*

*the table is covered by open books, sheets of paper with recipe notes and clippings from magazines*

*one of the clippings seems to be an h2g2 article*

Incredible Goats' Cheese and Onion Frittata
<./>A673571</.>

T!

With AR1's (U186829) permission, I have copied this from the posting in Amy the Ant's (U135642)Emergency Ward 42 thread

Here is the receipe for MY chicken soup. It is made in two stages and preferably in one of those big steamer things which have the colander part which one can remove. One prepares the veggie stock first and boils it for at least three hours. Then one throws away the used veggies (on a compost heap if possible!!) and proceeds to the serious business of making a poached chicken stock with vegetables which is totally delicious, nutritious and should feed you for the week.
Kim's Chicken soup.

1 free-range chicken; leeks;carrots;onions -one stuck with about four cloves;celery;garlic;parsley;two bay leaves - fresh if possible;chicken stock cubes(i per pint of liquid.)
1.1 Put about four pints of water in the big double boiler. Put in four chicken stock cubes (I always use stock cubes instead of salt and pepper to season all my cooking)
1.2 Cut the green part of the leeks off - wash them and place in the colander part of the double boiler.
1.3 Wash the carrots and top and tail them - add to the leeks.
1.3 Peel the onions (if you do not the skin of your chicken will be a wonderful saffron yellow!!). Stick about four cloves into one of them and add to the veggies.
1.4 Wash a head of celery and cut in half and add to the veggies
1.5 Add a big bunch of parsley, two fresh bay leaves if possible and four cloves of garlic.
Poach for * or - three hours.
Discard the vegetables.
2.0 Place a bed of the white part of the leeks, some carrots cut into baton strips and some celery hearts at the bottom of the double boiler. Place the FREE RANGE Chicken on top and poach for about an houror until cooked, depending on the size.
Let it cool.
Skin the chicken and divide it up as you want to use it.
2.1 The thighs,drumsticks and possibly wings can be used in a curry sauce;
2.2 or minced and seasoned and used to stuff tomatoes sprinkled with breadcrums and baked in the oven.
2.3 or minced and added to mayonnaise(homemade with free range egg yolks and sunflowerseed oil) for a nice lunch dish;
2.4 or whatever you fancy.
2.5 The breasts and the oysters(those little pieces of flesh which are at the top end of the thigh and are situated on the back of the chicken. Rumour has it that Napoleon only ever ate the chicken oysters which are in reality the "fillet" of the chicken) can now be prepared.
2.6 I like to make a nice white sauce using the stock as well as milk to make it.(This is the joy of making your own white sauce. If you are allergic to flour you can use rye flour or any flour which suits you to make the white sauce)You then seaparate one or two free range eggs, placing the yolks in a small container. Add some of the hot sauce to the egg yolks, stir in and then add to the hot sauce(do not boil it) Add fresh lemon juice to taste and then add a jar of capers.
Serve with plain boiled rice and the wonderful vegetables on which the chicken was poached. DEE licious
2.7 Instead of caper sauce you can make a mushroom sauce and cut up the chicken breats and oysters and make a chicken a la King. Or a cold Coronation cnicken. Or anything you want.
But one chicken - which will cost over £5.00 can be used to provide quite a few meals.
The stock you use to make soup. Lentil soup,leek and potato soup, or any other kind you fancy.
Bon appetit.
AR1

Dear Titania
What a wonderful room. so cosy and comfortable. Thanks for the link. Good luck with stocking it with special receipes.I wonder if there could be an index system.? AR1

Index? Hmmmmmm... actually I think I'd prefer a librarian - one of those elder ladies with hair bun and glasses, looking quite stern but with a heart of gold!

Absolutely dear Titania I wish I could fit the bill!! I have always felt librarians were my best friends when I was doing my research as they always knew where to find everything!. I have just been onto a new page and have found a receipe for elderflower champagne. it is on the homepage of a researcher called Kenrick.I do not know how to look for one's number. I have to do it but he has just put an article into the Peer Review called Ontological Argument. Now I must go I have been here for ages and ages. Bone nuit and sleep tight. AR1

http://www.bbc.co.uk/dna/h2g2/alabaster/A738641

Found this link whilst wandering around hootoo

*shakes head*

Caerwynn, Caerwynn - how will we ever be able to fit all these recipes into the library if we don't minimize them?

<./>A738641</.>

Now, which shelf should we put that in? Nice picture, by the way!

T, you know me too well, a real GuideML phobic!

I just copy and paste

There's a recipe for paella that I'll have to try out one day on today's front page: <./>A765614</.>

Hi friends I also want to try the paella. It sounds great. Perhaps is we could give one another leads on where the receipes are that would be easier? I am now off to cook some quail for my son's lunch. I have no idea what to do with them. They are MINUTE!!
Greetings AR1

Hard boiled quail's eggs dipped in celery salt are delicious.

Here's a recipe for Brownies;

A742682

An absolutely mouth-watering recipe for Lasagne on today's front page: <./>A767883</.>

DEar Titania Thank you so much for bringing this receipe to my notice. I shall try it out this Sunday. It really does sound mouth-wateringly delicious. Regards AR1

Another recipe on today's front page - Thousand Island Dressing:
<./>A740440<./>

Reading it I realized there was one ingredient that wasn't linked to an existing entry - mayonnaise - it seems no one has written an entry on how to make mayonnaise!

This is a serious gap in the guide - I'd write one myself, but I've never tried making my own mayo - has anyone here tried? And, more importantly - succeeded?

Sorry, the Thousand Island Dressing link should of course be <./>A740440</.>

OK, I felt inspired, so I tried to write an entry on Mayonnaise - I'd be grateful if someone could have a look at it: <./>A787584</.>

Here's a link to an interesting pasta dish: A765065
It's called Bucatini all'Amatriciana.
Great mayonnayse entry, T! And thanks to AR1 for the great work description on the garlicy versjon! Yum!

Victoria Plum Chutney.

It was meant to be the sauce but I found I was typing the wrong recipe! Plum sauce will follow another day!

A862094