Goodness ME.. YOU are already reading MY Blog!
How do WE know this.. well, SHE received an email marked URGENT.. and in this email is a request for the recipe of the beurre de saumon fume.
For tonight is New Year's Eve and a dear friend has decided that OUR first course of last night is what she is going to give her guests tonight.
So it is with great pleasure that SHE gives it to YOU Dear Readers.. in memory of a lovely Godfather who gave HER that very grown-up lunch all those years ago and bought HER HER (not an error) first ever cook book.
The title of which is.. yes, IS is correct, because SHE still has it, very dog-eared, marked, a little stained but very, very much beloved.
Madame Prunier's Fish Cook Book.
Madame Prunier was the grand-daughter of Alfred Prunier, who opened his original restaurant in Paris in 1872. His son, Emile, succeeded his father and moved the business to 16. Avenue Victor Hugo. It is still there.. a place that SHE loved and knew well.
It was his daughter, Simone, who was married to
Jean Barnagaud one of her father's colleagues,
who instigated the opening of the London
restaurant in 1935.
The restaurant is no longer at this address, there is now a Caviar House & Prunier Restaurant on the corner of Piccadilly and St.James's.
SHE cannot tell YOU what it is like because SHE has not been there.. but perhaps as a treat SHE will treat HERSELF to lunch there in the new year. And, of course, SHE will report HER findings.
Back to this fishy butter..
Pound 2ozs of smoked salmon and add 5ozs of butter. Pass through a sieve.
There it is.. it sounds, and is, very simple to make.
Do not try and whizz it up in a food processor, it would be ok but it will not have the same taste, NOR the same texture, as the original.
Now.. I am off to doze on a door and SHE has to go out to walk off last night's noodles.. but not in the crisp air.. for it is overcast and drizzling.. the storm is fast approaching.
FlapFlap..
GeeGee Parrot.
December 31st, 2013.
How do WE know this.. well, SHE received an email marked URGENT.. and in this email is a request for the recipe of the beurre de saumon fume.
For tonight is New Year's Eve and a dear friend has decided that OUR first course of last night is what she is going to give her guests tonight.
So it is with great pleasure that SHE gives it to YOU Dear Readers.. in memory of a lovely Godfather who gave HER that very grown-up lunch all those years ago and bought HER HER (not an error) first ever cook book.
The title of which is.. yes, IS is correct, because SHE still has it, very dog-eared, marked, a little stained but very, very much beloved.
Madame Prunier's Fish Cook Book.
Madame Prunier was the grand-daughter of Alfred Prunier, who opened his original restaurant in Paris in 1872. His son, Emile, succeeded his father and moved the business to 16. Avenue Victor Hugo. It is still there.. a place that SHE loved and knew well.
It was his daughter, Simone, who was married to
Jean Barnagaud one of her father's colleagues,
who instigated the opening of the London
restaurant in 1935.
The restaurant is no longer at this address, there is now a Caviar House & Prunier Restaurant on the corner of Piccadilly and St.James's.
SHE cannot tell YOU what it is like because SHE has not been there.. but perhaps as a treat SHE will treat HERSELF to lunch there in the new year. And, of course, SHE will report HER findings.
Back to this fishy butter..
Pound 2ozs of smoked salmon and add 5ozs of butter. Pass through a sieve.
There it is.. it sounds, and is, very simple to make.
Do not try and whizz it up in a food processor, it would be ok but it will not have the same taste, NOR the same texture, as the original.
Now.. I am off to doze on a door and SHE has to go out to walk off last night's noodles.. but not in the crisp air.. for it is overcast and drizzling.. the storm is fast approaching.
FlapFlap..
GeeGee Parrot.
December 31st, 2013.
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