[Julia Child is regarded as the person who popularized French cuisine in the U.S. But really … it’s these regrettable folks who were responsible. SB SM]
Les Oeufs en Meurette
I don’t mean to be disparaging, but it looks like poutine coming out the other side.
Sole en Chaud-froid Curnansky
Actually, “Chaud-Froid” is a “meat jelly that includes cream,” and it’s often used as a decorative element.
A lot of people are happy when you tell them that smooth sole-mousse is the main course, but when you say “it’s surrounded by a moat of creamy meat Jell-o,” that’s when the salivary glands really kick into gear
This one speaks for itself.
Servez Avec Sauce de Smoker-Lung
Congo was a French colony. Minerals and ivory were extracted for the profit of French syndicates; the natives were treated poorly. This dish – generously garnished with Smoker’s Lung-sauce – may be considered revenge, and as such may be served cold.
Note the lettuce, which seems to think it’s one of those girls who jumps out of a cake. The bun appears to be wearing a spoon, perhaps to protect it from shrapnel.
A dessert without cheese is like a beautiful woman with only one eye.
Jean Brillat-Savarin
Brillat-Savarin sounds like one of those treaties that banned some type of warfare. Close: it’s named after Jean Brillat-Savarin, lawyer, politician and epicure. He was known for great taste, passionate food writing, and piquant aphorisms.
Such as: A dessert without cheese is like a beautiful woman with only one eye. How true! But you should never look at a cheeseless dessert and say “its perfection is unutterably marred by the soulless expression of a dead glass orb.”
Wonder how many one-eyed women at the table stiffened whenever he said that.
I like this: “”A man who was fond of wine was offered some grapes at dessert after dinner. ‘Much obliged’, said he, pushing the plate aside, ‘I am not accustomed to take my wine in pills’.”
And I am not accustomed to taking my fish stuffed with spackle and gummis, but taste is a personal thing.
