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Comments:
Andy - 2004-08-15 22:15:57
I cut this outta the Boston Globe years ago:
"Q: If you were going to be executed, what would you want as your last meal?
Julia Child: A very nice meal. Foie gras, oysters and a little caviar to begin with. Let's see, what wine? Some Champagne, I think. Next, some kind of duck dish. I'm working right now on a pan-roasted duck-- very nice-- accompanied with little onions, chanterelle mushrooms and little potatoes, with a sauce made out of the carcass, a delicious sauce, a reduction with Madeira wine. After that, some asparagus or a very small salad. Not much of a dessert-- maybe a chocolate Malakoff. It's mostly cream, butter and chocolate, very light. Very good coffee-- not espresso-- real coffee. With the duck, I'd have a 1962 Romanee-Conti, but it would have to be very well kept. It's a $700 bottle. Even though I know the winemaker, I've only had it once. And with dessert, I'd have Chateau d'Yquem, 1975 or 1976. That's a $450 bottle. But it wouldn't go with the chocolate. I know, we could have Le Cirque's creme brulee. That would go well. What would you have?"
I hope she got her wish.* * * * * * * * * * * *
Laura - 2004-08-15 23:18:04
That's lovely--thanks for adding that, Andy. And sounds absolutely delicious. I think I'd go for paella--I love it. Or passenger pigeon pie--I have an 1878 recipe for pp pie, when the pigeons were still abundant in MI, that sounds luscious:
�Take six young pigeons, have then neatly drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef put a thin layer of chopped parsley and mushrooms. Season with pepper and salt. Over this place the pigeons. Between each two put the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste, and bake the pie for an hour and a half.�
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