jackal10

OK. Progress so far. We will be there for May Day. I have book us into the Montalembert Hotel (including room 81). We will arrive by Eurostar Friday night, depart Sunday afternoon. There will be six in the party. One is fantaically anti-smoking, one can't live without it. The Birthday Girl has requested an informal evening. Shopping might be on the agenda. I'll spend the moroning on a bread crawl...then maybe lunch at Atelier Joel Robuchon. Questions: May Day activites? Parades, Fetes, markets? Where to eat supper. I have provisonally booked Les Bookinistes, Guy Savoy other bistro, but naybe you egullet experts can comment or suggest otherwise: Au Bon Accueil, or Allard, or Aux Charpentiers perhaps.

Heinz A-1 is a sort of brown sauce, which I suppose would do if nothing else was available, but its not the right thing The rest are abonimations in a bacon butty. The bread must be the cheapest white processed sliced sandwich bread, thick cut. "Mothers Pride" or "Wonderloaf".

Crispy?? Urgh! Bacon for a bacon sarnie should be floppy, not browned, and THICK SLICED. Can't cook it crisp. To make crisp bacon it must be thin, which is another thing altogether.

Aga make a nice domestic size peel

HERESY! I suppose you eat your chip (french fries) without vinegar (or salad cream if in Holland or Belgium) as well? HP and Daddy's are made by the same people, part of the Danone group, as is Amoy, and Lea and Perrins...

HP Sauce is a thick fairly fruity thick brown sauce, http://www.hpfoods.com/brands/hpsauce/ Different from the various thickened Lea and Perrins sauces. I think the thickeness originallu was from pureed dried fruits, more like a pureed chutney than Worcester with added starch or gum thickeners. Like Lea and Perrins, these brown sauces often had a colonial origin. HP once stood for Houses of Parliament I prefer it to Daddy's. HP is distinctly upmarket and less vinegary than Daddy's. Either is essential for a bacon butty. I forgot to add that bacon rolls are something different again: rolled up bits of bacon served as garnish for turkey; devils on horseback without the mushroom or prune, or angels on horseback without the oyster...

Bacon roll is just that: hot thick (if you are lucky) bacon in a plain white burger bun without the seeds. As distint from a bacon roly-poly, which is a suet pudding, or a bacon butty which is between buttered sliced white bread...

All sorts here from $12 up http://www.sfbi.com/oc.shtml The coiled sort are usually used without a liner to give a pattern on the loaf. You can often find suitable baskets at florists or florist supply houses, or at charity shops.

Rosti This recipe is from The Potato Primer in the eCGI 2 lbs/1.5 Kg potatoes. Peeled 4oz/50g butter Put the potatoes in cold water and bring to the boil. When they boil turn off the heat and let get cold. Ideally do this the day before. Grate the potatoes. Melt the butter and mix into the potatoes. Season. Put the potatoes in a pan in one large cake about 1 cm/½ inch thick. Cook slowly and allow to brown on one side before turning. You might find them easiest to turn by inverting the plan onto a plate. Invert the rosti by putting another plate over the first and turning upside down. Finally put the rosti back in the pan by putting the pan over the second plate and inverting. Let the second side brown. Serve, cutting wedges. You can also cook these in the oven on a baking sheet. Variants • Add grated cheese (preferably Gruyere) to the cooked side when you have turned then over and let melt You can include various chopped or grated vegetables (onion, carrot, peppers etc) with the potato. • Galettes: Take the grated and buttered potato as above, and scatter a thin layer on a non-stick baking sheet in a hot pan. Alternatively, press a thin layer into a circular cookie-cutter or egg ring on a non-stick baking sheet and remove the mold. Cook until brown on both sides. Used as a carrier for many savoury towers of restaurant-style food presentations. Keywords: Side, Potatoes, eGCI ( RG898 )

Rosti This recipe is from The Potato Primer in the eCGI 2 lbs/1.5 Kg potatoes. Peeled 4oz/50g butter Put the potatoes in cold water and bring to the boil. When they boil turn off the heat and let get cold. Ideally do this the day before. Grate the potatoes. Melt the butter and mix into the potatoes. Season. Put the potatoes in a pan in one large cake about 1 cm/½ inch thick. Cook slowly and allow to brown on one side before turning. You might find them easiest to turn by inverting the plan onto a plate. Invert the rosti by putting another plate over the first and turning upside down. Finally put the rosti back in the pan by putting the pan over the second plate and inverting. Let the second side brown. Serve, cutting wedges. You can also cook these in the oven on a baking sheet. Variants • Add grated cheese (preferably Gruyere) to the cooked side when you have turned then over and let melt You can include various chopped or grated vegetables (onion, carrot, peppers etc) with the potato. • Galettes: Take the grated and buttered potato as above, and scatter a thin layer on a non-stick baking sheet in a hot pan. Alternatively, press a thin layer into a circular cookie-cutter or egg ring on a non-stick baking sheet and remove the mold. Cook until brown on both sides. Used as a carrier for many savoury towers of restaurant-style food presentations. Keywords: Side, Potatoes, eGCI ( RG898 )

Latkes This recipe is from The Potato Primerin the eCGI 1 lb floury potatoes (about 2 good size baking potatoes), peeled. This is sufficient for 4 latkes, normally enough for 2 people. 1 onion Plenty of salt and pepper Peel and grate the potatoes and the onion coarsely. A food processor with a grating blade is easiest Put into a cloth and squeeze out the excess moisture. Add plenty (½tsp) of salt and pepper and mix well Heat about 1 cm/½ inch deep oil or fat in a frying pan and put in large tablespoons of the mixture, squashing down a bit to form a thinnish tablespoon-sized patty. Let cook until golden brown, then turn over. When both sides are cooked remove and drain on adsorbent paper. Keep warm in an oven. They can be reheated in a microwave. Add more fat to the pan between batches – they adsorb a lot of oil. Keywords: Side, Jewish, Potatoes, eGCI ( RG897 )

Latkes This recipe is from The Potato Primerin the eCGI 1 lb floury potatoes (about 2 good size baking potatoes), peeled. This is sufficient for 4 latkes, normally enough for 2 people. 1 onion Plenty of salt and pepper Peel and grate the potatoes and the onion coarsely. A food processor with a grating blade is easiest Put into a cloth and squeeze out the excess moisture. Add plenty (½tsp) of salt and pepper and mix well Heat about 1 cm/½ inch deep oil or fat in a frying pan and put in large tablespoons of the mixture, squashing down a bit to form a thinnish tablespoon-sized patty. Let cook until golden brown, then turn over. When both sides are cooked remove and drain on adsorbent paper. Keep warm in an oven. They can be reheated in a microwave. Add more fat to the pan between batches – they adsorb a lot of oil. Keywords: Side, Jewish, Potatoes, eGCI ( RG897 )

Quick Potato Gratin a la Dauphinoise This recipe is from The Potato Primer in the eCGI 2 lb waxy potatoes (you can use a floury variety, but they will break up more) 1 large onion peeled and sliced thinly 2 or more cloves of garlic, peeled and crushed 1 bay leaf 2 sprigs thyme (or ½ tsp dried thyme) 1/2 tsp salt, lots of pepper 1-1/2 pt milk, or cream if you want it very rich. 2 oz butter Peel and thinly slice the potatoes. Use a mandoline (mind your fingers!), or the slicing disc on a food processor, or good knife skills. If you are unshaven and knit your own you can leave the peel on the potato, but scrub them well. Put everything in a large pan and simmer for 10 minutes. Remove the bay leaf and the thyme sprig, check the seasoning. Tip into a gratin dish so that it is a layer about 5 cm/2 inches thick. Smooth the top a bit, dot with butter. Put into a hot oven for 15 minutes or until the top is brown and bubbling, the potatoes soft, and the liquid adsorbed. Let cool a bit before serving Lots of variations and addition. Dauphinoise with some added protein component, and perhaps a plain salad makes a great bistro dish or a supper when friends drop round unexpectedly. Add one or some of: • Anchovies (this is called Janzon’s Frestelse (Jansson’s Temptation), after Adolf Jansson, a 19th century Norwegian fisherman turned opera singer) • Bacon Bits • Leeks (shredded). This dish was known as Gratin a la Normande. • Mushrooms, especially morels or shiitake or wild mushrooms, with a little truffle oil. • Cheese • Cubes of chicken breast. • Tofu • Salmon • Smoked fish, such as smoked haddock or smoked salmon. • Sliced salami • Diced Ham • Confit of duck (off the bone). • Savoyarde or Chambery: Like dauphinoise but replace the milk with stock. • Boulangere: Sliced potatoes cooked round a joint/roast with onions and moistened with the meat juices. Keywords: Side, Potatoes, eGCI ( RG896 )

Quick Potato Gratin a la Dauphinoise This recipe is from The Potato Primer in the eCGI 2 lb waxy potatoes (you can use a floury variety, but they will break up more) 1 large onion peeled and sliced thinly 2 or more cloves of garlic, peeled and crushed 1 bay leaf 2 sprigs thyme (or ½ tsp dried thyme) 1/2 tsp salt, lots of pepper 1-1/2 pt milk, or cream if you want it very rich. 2 oz butter Peel and thinly slice the potatoes. Use a mandoline (mind your fingers!), or the slicing disc on a food processor, or good knife skills. If you are unshaven and knit your own you can leave the peel on the potato, but scrub them well. Put everything in a large pan and simmer for 10 minutes. Remove the bay leaf and the thyme sprig, check the seasoning. Tip into a gratin dish so that it is a layer about 5 cm/2 inches thick. Smooth the top a bit, dot with butter. Put into a hot oven for 15 minutes or until the top is brown and bubbling, the potatoes soft, and the liquid adsorbed. Let cool a bit before serving Lots of variations and addition. Dauphinoise with some added protein component, and perhaps a plain salad makes a great bistro dish or a supper when friends drop round unexpectedly. Add one or some of: • Anchovies (this is called Janzon’s Frestelse (Jansson’s Temptation), after Adolf Jansson, a 19th century Norwegian fisherman turned opera singer) • Bacon Bits • Leeks (shredded). This dish was known as Gratin a la Normande. • Mushrooms, especially morels or shiitake or wild mushrooms, with a little truffle oil. • Cheese • Cubes of chicken breast. • Tofu • Salmon • Smoked fish, such as smoked haddock or smoked salmon. • Sliced salami • Diced Ham • Confit of duck (off the bone). • Savoyarde or Chambery: Like dauphinoise but replace the milk with stock. • Boulangere: Sliced potatoes cooked round a joint/roast with onions and moistened with the meat juices. Keywords: Side, Potatoes, eGCI ( RG896 )

Gnocchi This recipe is from The Potato Primer in the eCGI 1 lb/500g mashed potato, well-seasoned 4oz/100g flour 1 egg Mix together into a dough. You can add grated parmesan, or spinach or herbs if you like. Roll out into a sausage, and cut into about 1cm cubes. You can make any shape you like, but the traditional shape is a slightly curved oval, with one side grooved by the back of a fork. The ridges hold more sauce. Put the shaped ones on to a lightly floured plate Poach the gnocchi in about 1 inch/2cm of lightly salted boiling water with a little olive oil to prevent sticking. When they float they are cooked Keywords: Side, Potatoes, eGCI ( RG895 )

Gnocchi This recipe is from The Potato Primer in the eCGI 1 lb/500g mashed potato, well-seasoned 4oz/100g flour 1 egg Mix together into a dough. You can add grated parmesan, or spinach or herbs if you like. Roll out into a sausage, and cut into about 1cm cubes. You can make any shape you like, but the traditional shape is a slightly curved oval, with one side grooved by the back of a fork. The ridges hold more sauce. Put the shaped ones on to a lightly floured plate Poach the gnocchi in about 1 inch/2cm of lightly salted boiling water with a little olive oil to prevent sticking. When they float they are cooked Keywords: Side, Potatoes, eGCI ( RG895 )

Potato scones This recipe is from The potato Primerin the eCGI 25g/1oz butter 1 leek, finely chopped 175g/6oz plain flour 2 tsp baking powder 50g/1¾oz butter 125g/4½oz mashed potato 50g/1¾oz fresh parmesan cheese, grated 2 T fresh thyme, chopped 2 T milk 1 egg yolk, beaten salt and freshly ground black pepper Finely chop a leek and sauté until soft in a knob (25g/1oz) of butter. Put the flour, baking powder and remaining butter into a food processor and whiz until it resembles fine breadcrumbs, or rub in by hand. Add all the remaining ingredients except the egg, and combine well until a soft dough is formed. Press or roll out on a lightly floured surface to a thickness of 1 cm/½in. Use a 2.5 cm/1 inch fluted cutter to cut out the scones. Brush with a little beaten egg and then bake for 10-15 minutes in a hot oven until golden and risen. Split and serve with the filling of choice. Shown here with marinated herring and crème fraiche Keywords: Side, Potatoes, eGCI ( RG894 )

Potato scones This recipe is from The potato Primerin the eCGI 25g/1oz butter 1 leek, finely chopped 175g/6oz plain flour 2 tsp baking powder 50g/1¾oz butter 125g/4½oz mashed potato 50g/1¾oz fresh parmesan cheese, grated 2 T fresh thyme, chopped 2 T milk 1 egg yolk, beaten salt and freshly ground black pepper Finely chop a leek and sauté until soft in a knob (25g/1oz) of butter. Put the flour, baking powder and remaining butter into a food processor and whiz until it resembles fine breadcrumbs, or rub in by hand. Add all the remaining ingredients except the egg, and combine well until a soft dough is formed. Press or roll out on a lightly floured surface to a thickness of 1 cm/½in. Use a 2.5 cm/1 inch fluted cutter to cut out the scones. Brush with a little beaten egg and then bake for 10-15 minutes in a hot oven until golden and risen. Split and serve with the filling of choice. Shown here with marinated herring and crème fraiche Keywords: Side, Potatoes, eGCI ( RG894 )

Smoked fish souffle Is risotto too solid?

Traditional story about making crepes suzette in the restaurant, complete with flambe, without looking up first to ensure not under sprinkler head...

To my taste the Tesco Fruits de Mer has been frozen and thawed and drained I think that is how they achieve the cotton wool texture, and bland flavour. A pity, because the not pre-packed fresh fish is quite good, at least at the Cambridge Bar Hill branch.

That is not an omlette known to fine cuisine, Its a stunt. You will see it is a variation on Omlette a la Maria. How did they manage to serve it befoe it cooled or overcooked?

Unfortunately Atelier Maitre Albert is closed on 1 May. Another complication is that one of our party is allergic to cigarette smoke. However I feel the chance of finding a non-smoking non-tourist restaurant in Paris is less than that of a snowball in hell. Any other suggestions? Atelier Joel Robuchon, for example?

I would not dare show the inside of my cupboards. How do you keep so tidy?

A souffle omlette? Make it like an ordinary omlette, but seperate the eggs and beat the whites stiff befre folding into the yolks. Often sweet, served with a jam filling. Can be delicious