French Provincial Cooking - Elizabeth David [277]
6
What Shall We Have Today? Heinemann, 1931.
7
See also the paragraph on the liaison of sauces, the rescue of a spoiled sauce, etc., page 76.
8
La Fleur de la Cuisine Française, Vol. II.
9
Approximately 8 fluid ounces.
10
This restaurant has now changed hands. Of the new owners or of the present state of the cooking I know nothing.
11
See page 142.
12
La Véritable Cuisine Provençale et Niçoise.
13
Collins 1953. Re-issued 1960 as A visit to Don Otavio.
14
Penguin, 3s. 6d.
15
The cut shown in the drawing on page 153.
16
These should include miniature rascasses, too small to be of use for the bouillabaisse, little rock fish called rouquiers and girelles and a piece of sea-eel.
17
Bruno Cassirer, Oxford. Translated by Peggie Benton.
18
Seed potatoes of the fir-apple pink variety can be obtained from Suttons of Reading. Try also Phoenix Garden Bulb Co Ltd, 15 Great George Street, Bristol.
19
See page 88.
20
i.e. a sharp paring knife, to scrape the gritty stalks.
21
A spiky, spiny rock-fish sometimes called a sea-scorpion.
22
A fish of the same family as the gurnard.
23
Cabanons are the huts of the gardians of the Camargue.
24
See the recipe for brandade above.
25
About pint.
26
See the right-hand drawing on page 334.
27
See page 73.
28
See the drawing on page 61.
29
The districts of Soissons and Arpajon are both noted for the excellence of the beans grown there.
30
This word refers to the town of Vienne on the Rhône, not to the Austrian capital.
31
Comment on Forme une Cuisinère.
32
See the list of shops selling French kitchen utensils, page 69.
33
See foregoing recipe
34
An English translation, retaining the French title, has recently (1965) been published by Hamlyn.
35
Quintessencier is the delightful word in the original.
36
Christopher Driver’s The British at Table, reviewed in the Times Literary Supplement 15.7.1983.