You just have to hear them say to make your mouth water:
"Mother carp à la Chambord"
,
"pig's trotters à la Sainte Menoux"
,
"veal chops in surprise"
... Gourmet, elegant or enigmatic (think to
"the peasant slice"
, or to
"the fatty pork hure in a balloon"
), the words of French gastronomy deserve to be honored.
This is what the editorial staff offers you today, thanks to the
Dictionary of the desire for good food
,
with the musical recipes of Le Festin joyeux (1738) by J. Lebras
(Honoré Champion Éditeur, 2011), written by Alan Jones.
»READ ALSO - Only a chocolate lover will have a 10/10 in this test
In this tasty work, we learn that
"the hure",
designates the "head of the boar, the pig", and by extension,
"wild animals and fish with elongated heads"
.
It is also a
"preparation based on pieces of head (of wild boar, pork), tongue, ham bound by jelly"
.
The author also tells us the origin of our greatest culinary classics.
“
Mussels”
, “
mayonnaise”
, “
lentils
” ... Do you know the story behind these dishes?
Check it after this
Figaro
test
.