By Alexandre Dumas père
In addition to being the writer of The 3 Musketeers, Alexandre Dumas used to be additionally an enthusiastic connoisseur and professional cook dinner. His Grand Dictionnaire de Cuisine, released in 1873, is an encyclopedic number of components, recipes and anecdotes, from Absinthe to Zest through cake, frogs' legs, oysters, Roquefort and vanilla. integrated listed here are recipes for bamboo pickle and strawberry omelette, suggestion on cooking all demeanour of beast from endure to kangaroo, all introduced jointly in a witty and gloriously eccentric culinary compendium.
This variation is a part of the nice nutrients sequence designed by way of Coralie Bickford-Smith.
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Extra info for From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food, Book 16)
Reveal it instantly to a sizzling hearth, having sprinkled it with champagne and melted butter, salt and pepper. The shell will quick develop into crisp, that's to claim apt to collapse among the palms, like chalk. whilst it turns into indifferent from the physique, this is often the signal that the lobster is adequately cooked; it needs to then be sprinkled back with the juice from the dripping pan, from which the fats has been skimmed and to which has been additional the juice of a Seville orange and a pinch of combined spices. This ragoût, that is abnormal to Normandy, by no means fails to create an effect while apparently at the desk. [Dumas supplies, lower than a similar heading of Lobster, an account of a complete meal which he ready on the beach. ] ‘Oh sea, the single like to whom i've been trustworthy’ This line from Byron may well turn into my motto, and that i love the ocean and carry it as essential to our excitement or even to the happiness of our life. while a undeniable time period has elapsed considering i've got visible the ocean, i'm suffering from an impossible to resist wish and, less than a few pretext or different, I take the teach and arrive both at Trouville, Dieppe or Le Havre. On one specific day, I had long past to Fécamp. I had rarely arrived earlier than a fishing day trip was once proposed for the next day to come. i do know all approximately fishing expeditions the place not anything is stuck, yet one buys the fish which kinds the foundation of the dinner after the fishing excursion. in this get together, even if, opposite to the standard perform, we stuck mackerel and an octopus, yet we got a lobster, a plaice and a few hundred shrimps. a lady promoting mussels, whom we encountered on our manner, additional to this lot a few hundred of her bivalves. We have been having lengthy discussions to set up to whose apartment we'd fix and who therefore will be answerable for the dinner. ultimately the alternative fell on a wine service provider from Fécamp who had placed his whole cellar at our disposition. He guaranteed us en path that his cook dinner had received the pot-au-feu going, and that we'd locate at his residence the wherewithal for 2 or 3 dishes which the prepare dinner could have got jointly for his personal dinner. yet his cook dinner, even if he claimed her to be a sous-chef, used to be unanimously demoted and that i used to be elected in her position. She used to be unfastened to maintain the identify of vice-cook, yet purely given that she wouldn't oppose the manager prepare dinner in anyway. As we have been promised, we discovered a pot-au-feu which have been simmering considering ten o’clock that morning, which intended that it had had approximately 8 hours of cooking time. And it's after 8 hours of cooking pot-au-feu comes of age. France, i've got already stated, is the one kingdom which is familiar with the right way to make a pot-au-feu; in addition, it truly is possible that my janitress, who has not anything to do yet take care of her pot-au-feu and unlatch the door, eats higher soup than M. Rothschild. again to our prepare dinner, she had the pot-au-feu which used to be simmering, chickens already plucked and looking forward to the spit, a red meat kidney nonetheless unaware of the sauce for which it used to be destined, a host of asparagus which used to be beginning to run to seed, and on the backside of her basket a few tomatoes and white onions.