United States or Palau ? Vote for the TOP Country of the Week !
"I am writing our menu, for you know we are not going to sit down at the table like the bourgeois. How do you like it?" She read it to him. "Sardines de Nantes." "Cuisse de dinde rotie." "Terrine de pate de foie gras aux truffes du Perigord." "But this is a feast." "Did you think that I would offer you a fricandeau au jus?" She continued: "Fromage de Brie." "Choux a la creme vanillge."
The cook-girl, Josephine Blin, had prepared the potage au riz in the kitchen, using the small iron pan that it was her wont to employ. Having made the soup, she conveyed it in its terrine to a small secretaire in the dining-room. This secretaire stood within the stretch of an arm from the door of the comptoir in which Mme Boursier usually worked.
"I am writing our menu, for you know we are not going to sit down at the table like the bourgeois. How do you like it?" She read it to him. "Sardines de Nantes." "Cuisse de dinde rotie." "Terrine de pate de foie gras aux truffes du Perigord." "But this is a feast." "Did you think that I would offer you a fricandeau au jus?" She continued: "Fromage de Brie." "Choux a la creme vanillge."
When cold, remove the paste, cover the top with chopped aspic, fold a napkin, and serve the terrine on it, with a wreath of parsley round the base. French Method of Making a Game Pie or Pâte Chaude. Make a paste of two pounds of flour and one of lard or butter, with salt to taste and about half a pint of water; knead it into a smooth, rather hard paste; put it into a damp napkin for an hour.
"I am writing our menu, for you know we are not going to sit down at the table like the bourgeois. How do you like it?" She read it to him. "Sardines de Nantes." "Cuisse de dinde rotie." "Terrine de pate de foie gras aux truffes du Perigord." "But this is a feast." "Did you think that I would offer you a fricandeau au jus?" She continued: "Fromage de Brie." "Choux a la creme vanillge."
The temptation to go and see a man, a fellow-creature, tried for a crime which one's wife committed, and to which one is an accessory after the fact. Oh, that morning! How well I remember it. Breakfast was just oyer, the table with its relics of fragrant bloaters and terrine of paté still stood in the patio. I was alone. I loafed lazily and at my ease.
From a chicken they make an admirable “devil,” and from game they help the bones and trimmings to make a rich gravy; so it is no waste to discard them. Cold pies are of two kinds: the one cooked in a terrine or dish without pastry; the other in what the English call a “raised paste,” and the French a pâte chaude.
Those with paste which is seldom eaten are far handsomer, but do not keep so well that is to say, they must be eaten within three or four days even in winter; while in a terrine carefully kept in a cool airy place the pie will be good at the end of three weeks. On the other hand, the pie in a terrine is much less trouble to make. Proceed as follows: Game Pie.
One of our colleagues, Madame Leon Say, an intelligent, charming woman, took matters more philosophically than I did. Her husband had been in and out of office so often that she was quite indifferent to sudden changes of residence. They too kept their house open and she said she had always a terrine de crise ready in her larders.
Then her husband, rounding his sentences, asked their "charming companion" whether she would allow him to offer a small piece to Madame Loiseau. She replied: "Why, certainly, Sir!" with an amiable smile, and held out the terrine. An embarrassment occurred when the first bottle of claret was opened: there was only one drinking cup. They passed it around after wiping it each time.
Word Of The Day