Sweet confection/ dessert: pannacotta
Savoury snack: not too worried, but fresh anchovy/parmesan pastries are excellent
1Beer/ Wine/ Cold drink: Perrier before they put in the hydrocarbon filter and ruined it; failing that, Badoit
Hot beverage: Rington's
Hot meal: Crottin de Chavignol done in the oven, followed by blackened fish
2 w. Cajun veg & the missus's risotto, followed by treacle pudding & custard.
3Wild card food thing: Tagliatelle with butter and lardons (my favourite cycling breakfast)
1. on a sheet of puff pastry lay anchovies about ½" apart, dust copiously with parmesan. Roll up so that the anchovies lie lengthways in the roll; slice across, lay on greased baking sheet and bake until golden. Eat hot.
2. dredged in melted butter then covered thickly in black, white & Cayenne pepper, paprika, oregano, basil and dill; grilled in
very hot pan so that the herb mix catches fire and turns black. Straight onto the plate before it cools.
3. I left out the meat course, but a confit de canard would do nicely; in which case hold the risotto and give me a big dish of Belgian chips with the duck. Hey, you did say a
meal:
He watched a couple (on their honeymoon, he thought) on board the river steamer at Rouen consuming a midday meal of soup, fried mackerel, beefsteak, French beans and fried potatoes, an omelette fines herbes, a fricandeau of veal with sorrel, a roast chicken garnished with mushrooms, a hock of ham served upon spinach. There followed an apricot tart, three custards, and an endive salad, which were the precursors of a small roast leg of lamb, with chopped onion and nutmeg sprinkled upon it. Then came coffee and two glasses of absinthe, and eau dorée, a Mignon cheese, pears, plums, grapes and cakes. Two bottles of Burgundy and one of Chablis were emptied between eleven and one o’clock.
- George Musgrave quoted by Elizabeth David.
