Inspired by an episode of Mad Men, I tried this ‘coq au vin’ from the Prices book. The fresh tarragon was nice. Chicken and tarragon go beautifully together, in general. But other than this was a pretty unimpressive dish without much flavour or flair. Too bad.
A basic hamburger stuffed with either blue cheese or foie gras. I tried both but preferred the blue cheese. I suppose this was probably a more avant-garde suggestion in the 60s but now it feels out of place in a cook book. Still, burgers for dinner under any circumstance is welcomed under this roof.
No restaurant is attached to this dish, although I am apt to believe it is associated with Forum of the Twelve Caesars to accompany the Filet Mignon Caesar Augustus that precedes it. An excellent, if dated, side dish. I especially enjoyed the braised celery in beef stock.
Served with a side of Pureed Mushrooms with Braised Celery, this dish is quite simply a filet mignon steak stuffed with a generous slab of foie gras. I don’t know how much work the foie gras did for the dish, but a steak dinner is always a special occasion at our house.
I was very curious this summer to try some of these ‘tropical’ dishes from Mary and Vincent’s book and this seemed like a good one. Perhaps there is some magical recipe out there that will combine melon and chicken into a divine culinary experience, but this is not it. Something in my palette just said no and I couldn’t finish the dish. The melons took on a strange flavour when heated and the whole combination just wasn’t very appetizing.
A peculiar and somewhat forgettable dish from Spain. For the life of me, I can’t figure out what’s so supposed to make this dish ‘spicy,’ as aside from some black pepper, there isn’t really any heat in the dish at all. Sadly, this dish is one of the few that Vincent did not grace with a blurb, so I shall never know.
This dessert is a rather cloying combination of vanilla ice cream, sweetened chestnut spread and chocolate sauce. A nice combination of flavours but somewhat of an overkill of sweetness.