Les restes et leures retournees, or Leftovers and Their Returns

Does anyone use leftovers anymore? I wonder about that when I hear about so much food getting tossed. 

I’m not judging anyone. I’m as guilty as anyone else of letting the glass and plastic containers with a couple of bites of this and a morsel of that stack up in the fridge. There are days when having it declared a preserve for endangered single cell life forms is a viable option.  

In Patricia Wells’ Bistrot Cooking, she details some creative uses for leftovers, a/k/a les restes, a la Francaise. A little sauce, a fresh salad, et voila! There’s a perfectly good new meal from the gigot a sept heures (leg of lamb cooked for seven hours) or the roast chicken. 

My own specialties are Thai or Indian curries, soups, and things wrapped in tortillas. Broth and cheese go a long way to stretch the meal while making it good. 

 

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