Hallelujah! The Welcome Table_ A Lifetime of Memories With Recipes - Maya Angelou [33]
“Please let us know how Mary Frances enjoyed your dinner.” They wore wry smiles as we said good-bye.
I began preparing the cassoulet, and my husband opened enough boxes for me to set a good table.
When he brought Mary Frances back, we had a trio of good stories, laughter, and good wine.
Mary Frances was easy with the chaos of my new house.
She said, “All new houses are the same. They search around a few months for their true personalities. This is an amiable space. I think you’ll both be very happy here.” We had an aperitif then went to the table.
I told her that the owners of the cookery shop were shocked that I would cook for her.
She reminded me of what had happened to her in Hollywood. She said that in the 1930s and 1940s she had written scripts in Hollywood but her prowess as a cook had preceded her. The glamorous stars had invited her to their Beverly Hills and Bel Air mansions for drinks and canapés, cocktails and hors d’oeuvres. She said she could smell dinner as it was being cooked, but hosts were so intimidated by her reputation that after drinks they would have their chauffeurs take her back to the hotel.
She said she would have given anything for a home-cooked hamburger or a decent omelet made in the kitchen of a friend.
I served the cassoulet with good Sonoma bread.
She spent a few quiet seconds savoring each flavor, but she was such an adept social guest that the conversation never lagged nor did the food get cold.
We took dessert, a simple flan, out by the swimming pool. She was the perfect guest. She left at the proper time, not too early, nor too late.
My husband took her home. When he returned, he said, “She really enjoyed the evening.” I wasn’t all that sure. I thought the beans had been a little mushy.
One week later I received a thank-you note with a few comments on the state of the world. After her signature, there was a P.S.:
“Dear Maya, thank you. That was the first honest cassoulet I have eaten in years.”
Cassoulet
SERVES 8 TO 10
4 cups pea beans, washed and drained
2 quarts water
1 tablespoon salt
2 cloves garlic, mashed
2 carrots, peeled and quartered
2 medium onions, whole
Bouquet garni made of parsley, 4 cloves, bay leaf, and thyme (see p. 8)
½ cup salt pork, diced
2 tablespoons duck or goose drippings or olive oil
1½ pounds lean boneless pork, cubed
1 pound boneless lamb, cubed
2 small Bermuda onions, chopped
1 cup chopped green onions (white and green parts)
1 cup thinly sliced celery
1 cup tomato sauce or juice
1 cup dry white wine
1 garlic sausage or Polish sausage, sliced into ¼ inch pieces
1 roasted duck or roasted goose, removed from bones and cut into bite-size pieces
1 roasted chicken, removed from bones and cut into bite-size pieces
Combine beans, water, and salt in large kettle. Let stand overnight, or boil for 2 minutes and let soak for 1 hour.
Add garlic, carrots, onions, bouquet garni, and salt pork, and bring to a boil. Simmer, covered, for 1 hour, skimming surface as needed.
Heat drippings in large skillet. Add pork and lamb, and brown on all sides over medium heat. Add to bean mixture.
In same skillet, sautê Bermuda onions, green onions, and celery until soft. Add tomato sauce and wine, and simmer for 5 minutes. Add to beans together with sausage. Simmer covered over low heat for 1 hour, or until beans and meats are tender. If necessary, add a little water to prevent scorching. Skim off excess fat. Discard bouquet garni.
Preheat oven to 350°F.
Transfer mixture to large casserole dish, and add pieces of duck and chicken. Bake covered for 30 minutes, stirring a couple times. Check occasionally for moisture; if necessary, add a little wine or water. Adjust seasoning. Serve hot.
THE HOST SAID WE WERE EATING braised beef and potatoes. We knew she had an inordinate amount of false modesty and that in fact she had served us an exquisite daube de boeuf with