Sunday, 31 October 2010
She knew her food. Some of it now is quaintly old fashioned, but all of it is something that I would happily eat. Mussel soup, Normandy Omelette (stuffed with apple puree and drenched in calvados) Tea ice cream, Parkin, Brown Cucumber Sauce and many more that will fill you with the desire just to try them out.
To Poach Eggs in Burgundy
First brown a minced onion in butter. Add three cloves of minced garlic, then add 3/4 pint (everything is in Imperial measurements - what a relief!) Add a glass of water, salt pepper, thyme and a bay leaf. Boil for five minutes. Strain. Poach eight eggs. Remove eggs and keep warm, reduce liquid by boiling hard. Thicken with a bit of butter and flour. Place eggs on toasted bread and pour sauce over.
Really rather yummy and rather suitable for many reasons (symbolic eggs, colour of sauce) for this time of year.