French Provincial Cooking - Elizabeth David [169]
‘This magnificent dish is not to be ruined by drinking cider with it. Every traveller, every guide-book, will tell you that cider is the drink of Normandy; that when in Rome you should do as the Romans, that you should always drink the drink of the country you are in. In a sense, cider is the drink of Normandy, but there is never traveller or guide-book to tell you when it is to be drunk. Certainly it is not to be drunk with fine dishes; honest wine is cheap all over France, and Normandy is no exception to that rule, even though the vine does not flourish there.
‘No, cider is to be drunk when you are thirsty, after a long walk or ride along a dusty road. Its pleasant sharpness drives away thirst, its deceptively imperceptible strength overcomes fatigue, the natural virtue of the fruit restores the elasticity of tired muscles. It is a splendid refresher between meals, but makes a deplorable mésalliance with delicate foods. It is sold in two forms, corked (bouché) or uncorked; the only difference I have ever been able to find between the two, save for a slight variation in price in favour of the latter, is that the uncorked has its sediment at top and bottom, and the corked, if any, at the bottom only.
‘You will meet, as I have done, the Englishman who turns up his nose at Norman cider as thin sour stuff not worth the trouble of drinking, then you will know that he has been brought up on the fabricated, gassy stuff, all but tasteless and non-alcoholic, which all too often goes by the name of cider in England and which appeals to the palates of those who have never passed beyond a teen-age appreciation of sugared and aerated liquids prepared by commercial laboratories. Be tactful with him, for he errs from ignorance. Do not laugh him to scorn or hold him up to contempt, but rather lead him quietly to a more mature appreciation. By doing so, you will probably add years to his life and greatly increase the pleasure he derives from it.’
VIVIAN ROWE: Return to Normandy, 1951
SOLE EN MATELOTE À LA NORMANDE
SOLE STEWED IN CIDER WITH MUSSELS
This is not the elaborate restaurant dish called sole à la normande, but rather the primitive version from which, no doubt, the more luxurious concoction derived.
As a matter of fact, although the sole normande is now to be found in many of the restaurants of Normandy, it was originally a creation of Paris chefs. Carême (a Parisian) is thought to have invented the first version, which was simplified by Langlais, chef at the Rocher de Cancale, a restaurant famous in the early decades of the last century. Since then the dish has undergone many changes, and nearly every chef has his own version of the one and only true sole normande.
For the simple matelote the ingredients are a fine fat sole weighing about 1 lb., 2 pints of mussels (small ones when available), a wineglass of dry cider, 1 large onion, seasoning, a tablespoon of butter and a tablespoon of parsley butter. First slice the onion finely and melt it in the butter, stewing it very gently until it is quite soft but still pale yellow. Meanwhile, put the cleaned mussels in a saucepan with the cider, set them over a fast flame and extract them as soon as they open.
Put the onion mixture, well seasoned, into a long shallow fireproof dish. On top put the sole, skinned on both sides. Through a muslin pour into it enough stock from the mussels barely to cover it. Cover the dish, and cook in a moderate oven for 15 minutes. Put the shelled mussels round the fish, and