Omelette and a Glass of Wine by David Elizabeth

Author:David, Elizabeth [David, Elizabeth]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking Education & Reference, Essays, Regional & International, European, History, Military, Gastronomy, Meals
ISBN: 9781909808508
Amazon: B00MJK34BG
Barnesnoble: B00MJK34BG
Publisher: Grub Street Cookery
Published: 2014-08-08T05:00:00+00:00

SARDINE BUTTER

‘Take a tin of sardines, carefully remove the skins and bones and pound well. Add same quantity of butter, salt and pepper. Mix thoroughly so that it becomes a smooth paste. Serve very cold. Quite ordinary sardines will do for this.’

The Evening Standard Book of Menus

Boulestin’s idea was that while you were at it you made – as in a great many of his recipes – enough of this mixture (he treats smoked cod’s roe and anchovy fillets in precisely the same manner) for two meals: you serve it as a first course, with toast, for two very differently composed lunches. On a Friday in January it is followed by Irish stew and cheese (not for me, that menu, but Boulestin had something for everybody), on Saturday by cold ham and pressed beef, a hot purée of leeks with croûtons as a separate course, and fruit. On an August Thursday he thinks of it again. It precedes a sauté of liver and bacon, potato croquettes and fruit salad. On the Saturday it is followed by a Spanish omelette, cheese and fruit. And bless him, it is delicious, his sardine butter, and marvellously cheap and quick. You allow, or at any rate, I allow, an ounce of butter per Portuguese sardine. Pack the paste into a little terrine, chill it – and you will never again feel it necessary to go to the delicatessen for bought liver pâté or any such sub-standard hors d’œuvre.

From the same book come these two menus for September luncheons:

Salad of Tunny Fish and Celery

Risotto Milanaise

Fruit

———

Scrambled Eggs with Haddock

Vegetable Salad

Creamed Rice.

In those days only Boulestin thought of actually inviting people to lunch to eat scrambled eggs. It goes without saying that he did not serve scrambled eggs with smoked haddock, he cooked the haddock first, flaked it, and mixed it with the beaten eggs before cooking them. He added a little cream to the finished scrambled eggs and put fried croûtons round them. In January the same breakfast dish appears as a first course before the cold turkey and salad, the meal to be ended with English toasted cheese.

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