The history of this cocktail is not without incident. It is a potentially lethal mixture of a raw spirit – gin – with a distillation of the vine,…
Category: History of haute cuisine
Let us above be politically correct . . .
Some years ago one of those correct persons who infest modern life pointed out to a bottling company that the label on one of their jams was politically…
Great sauces: Hollandaise
Here is a marvellous sauce for purists in this matter. It goes with salmon, asparagus, almost any vegetable, entrées and most fish dishes. Now one may ask…
Great Sauces: Bolognese
Take chicken or calves’ liver or some raw minced beefsteak, one large onion, olive oil, one level tablespoon of white flour, one third of a litre of recently…
Great Sauces: Béarnaise
This sauce goes marvellously well with any good cut of red meat, such as fillet, sirloin, entrecôte, rump and T-bone. But it is also superb with rich kinds…