The
e
lobster
, complicated as a cathedral / On a bed of parsley, red monster appears. "
Charles Monselet (1825-1888), the author of daring gastronomic sonnets, found inspiration in semolina, sauerkraut or beer;
the most distinguished of crustaceans, this
"Borgia of the seas"
which
"has the attraction of scoundrels disappointed in their infernal cunning",
could not escape his pen.
Poor animal.
»Discover the entirety of F, Art de vivre
Yes, poor animal whose intrinsic flavor was long forgotten to disguise it in delirious sauces, so that
homarus gammarus
no longer became a delicacy, but a vulgar symbol of opulence.
Big darts bling-bling.
The mayonnaise trap.
Escoffier himself invented the so-called "thermidor" preparation, which treats the beast as cruelly as the Robespierre was in July 1794: mustard, cream, white wine, tarragon, paprika, nutmeg, cognac, grated cheese, mushrooms, shallots, enter the mix. composition of the primer.
If the yuzu had
This article is for subscribers only.
You have 82% left to discover.
To cultivate one's freedom is to cultivate one's curiosity.
Continue reading your article for € 1 the first month
I ENJOY IT
Already subscribed?
Log in
