Saturday, April 18, 2015

Amuse Bouche

His favourites were oysters, which he slurped down several dozen at a time, plovers’ eggs, caviar, sole poached in Chablis, chicken in aspic, and any game birds that were available - pheasant, grouse, partridge, snipe, woodcock, quail; all of them prepared in thick creamy sauces. Quails he preferred stuffed with foie gras. His favourite style of lunch and dinner was a meal during which he could gobble as much as possible while being amused by gossiping friends or the coy chatter of a pretty woman.

from Dirty Bertie by Stephen Clare

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