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They reached Lake Daube, whose broad, frozen surface reached to the bottom of the valley. On the right, the Daubenhorn showed its black mass, rising up in a peak above the enormous moraines of the Lommeon glacier, which soared above the Wildstrubel.
From time to time he replied: "Yes, Madame Hauser," but his thoughts seemed far away and his calm features remained unmoved. They reached Lake Daube, whose broad, frozen surface extended to the end of the valley. On the right one saw the black, pointed, rocky summits of the Daubenhorn beside the enormous moraines of the Lommern glacier, above which rose the Wildstrubel.
"Daughter-in-law," continued Madame, "of M. de Saint-Remy, my maitre d'hotel, who presided over the confection of that excellent daube truffee which your majesty seemed so much to appreciate." No grace, no youth, no beauty, could stand out against such a presentation. The king smiled.
Daube: Otherwise Beef a la Mode: Take five pounds good lean beef, rump or top round, and lard it with a quarter pound salt pork or fat bacon, cut in thin strips and season highly with salt, pepper, onion, garlic, thyme, parsley, and bay leaves, all minced fine. Crowd in the seasoning as well as the larding strips. Make the cuts for larding three to four inches long.
And Porthos finished by smacking his lips. The king opened his eyes with delight, and, while cutting some of the faisan en daube, which was being handed to him, he said: "That is a dish I should very much like to taste, Monsieur du Vallon. Is it possible! a whole lamb!" "Absolutely an entire lamb, sire." "Pass those pheasants to M. du Vallon; I perceive he is an amateur."
The meat should be very tender. Serve hot or cold. Cold Daube a la Creole: Lard, season, and cook, three pounds of rump or round as above directed, but keep it simmering four hours instead of three.
116. =Beef á la Mode Jardiniere.= Daube a seven pound piece of round of beef, by inserting, with the grain, pieces of larding pork, cut as long as the meat is thick, and about half an inch square, setting the strips of pork about two inches apart; this can be done either with a large larding needle, called a sonde, or by first making a hole with the carving-knife steel, and then thrusting the pork in with the fingers; lay the beef in a deep bowl containing the marinade, or pickle, given in receipt No. 117, and let it stand from two to ten days in a cool place, turning it over every day.
From time to time he replied: "Yes, Madame Hauser," but his thoughts seemed far away and his calm features remained unmoved. They reached Lake Daube, whose broad, frozen surface extended to the end of the valley. On the right one saw the black, pointed, rocky summits of the Daubenhorn beside the enormous moraines of the Lommern glacier, above which rose the Wildstrubel.
"Daughter-in-law," continued Madame, "of M. de Saint-Remy, my maitre d'hotel, who presided over the confection of that excellent daube truffee which your majesty seemed so much to appreciate." No grace, no youth, no beauty, could stand out against such a presentation. The king smiled.
They reached Lake Daube, whose broad, frozen surface extended to the bottom of the valley. On the right, the Daubenhorn showed its black rocks, rising up in a peak above the enormous moraines of the Lömmeon glacier, which rose above the Wildstrubel.
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