Deborah Reddy

Deborah Reddy

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Deborah Reddy
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"...now Madame is going to taste Monsieur Paul's special terrine, one that is not even on the summer menu"…she cut a think slice from the terrine of meat and stood over me while I ate it, telling me with almost hysterical pleasure of the wild ducks, the spices, the wines that went into it. Even surfeit could not make me deny that it was a rare dish. I ate it all, knowing my luck, and wishing only that I had red wine to drink with it. ---M.F.K. Fisher, "I Was Really Very Hungry"

Duck & pork terrine with cranberries & pistachios - BBC Good Food recipe

"Here is the trout, Madame. You are to eat it au bleu, and you should never do so if you had not seen it alive. For if the trout were dead when it was plunged into the court bouillon it would not turn blue. So, naturally, it must be living…His little gills are pinched, with on flash of the knife he is empty, and then he curls in agony in the bouillon and all is over. And it is the curl you must judge, Madame. A false truite au bleu cannot curl." ---M.F.K. Fisher, "I Was Really Very Hungry"

"Here is the trout, Madame. You are to eat it au bleu, and you should never do so if you had not seen it alive. For if the trout were dead when it was plunged into the court bouillon it would not turn blue. So, naturally, it must be living…His little gills are pinched, with on flash of the knife he is empty, and then he curls in agony in the bouillon and all is over. And it is the curl you must judge, Madame. A false truite au bleu cannot curl." ---M.F.K. Fisher, "I Was Really Very Hungry"