The Taste of Empire: How Britain's Quest for Food Shaped the Modern World by Lizzie Collingham

Author:Lizzie Collingham [Collingham, Lizzie]
Language: eng
Format: azw3
Tags: How Britain&#8217, s Quest for Food Shaped the Modern World
Publisher: Basic Books
Published: 2017-10-03T04:00:00+00:00

A typical Anglo-Indian dinner-party dish, heavily reliant on the tinned goods and bottled sauces the good housekeeper in India was instructed to keep in her storeroom.

DARNES DE SEER À LA PÉRIGUEUX

Stew a couple of handsome slices of seer fish in a good broth made from bones and trimmings, assisted by an onion, a carrot, a bunch of parsley, a dessert-spoonful of preserved thyme and marjoram, a minced anchovy, a dozen pepper corns, a table-spoonful of mushroom ketchup, a table-spoonful of Harvey sauce, a table-spoonful of vinegar, a table-spoonful of chablis or sauterne. Let the fish slices cook slowly in this broth, and when done, drain and place them in a very hot dish, carefully covered up. Strain the broth in which they were cooked, thicken it, add a little well browned gravy, and throw into it a couple of table-spoonfuls of chopped truffles (previously tossed in a frying-pan in an ounce of butter, and a table-spoonful of Madeira) and let the sauce simmer for ten minutes to extract the flavour of the truffles. When ready, pour it over the slices and serve.69

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