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Japanese salad Francillon
Posted By René de la recette du dredi On 9 décembre 2010 @ 05:55 In La sortie du jeudi | 1 Comment
For english speakers, here is an english translation of the recipe for « Japanese salad Francillon » Alexandre Dumas’ son!
For full details of this historical-literary salad, show « Salade japonaise Francillon, » in French version ! [1]
Just a little advice: to make this recipe at the foot of the letter, you must have at hand good fruity olive oil, vinegar Orleans, a bottle of sweet white Bordeaux Chateau Yquem, a large amount of real truffles, a grand piano and a girl of good education knowing divinely interpret Wagner on piano!
And here’s the recipe as written in Act I d2 of the play Francillon of Alexandre Dumas’son, played for the first time in the « Théâtre-Français » (now « La Comédie Française »), January 17, 1887.
Contrary to what is commonly peddled on the web, this salad isn’t a salad of Japanese artichokes, but a salad of potatoes and while bearing the designation of Japan, it contains no ingredient is japanese but could not french is raining! As Annette says in the play : I called her like that « For it has a name, everything is Japanese now. ».
And now, the recipe:
Annette: Cook the potatoes in broth, cut them in slices as for an ordinary salad and, while they are still very hot, season them with salt, pepper, a very good fruity olive oil, vinegar.
Henry: Tarragon?
Annette: Orleans is better; but that is not important. The important thing is half a glass of white wine: ‘Chateau-Yquem’, if possible. Plenty of fines herbs finely chopped. At the same time cook in court bouillon [2] some very large mussels with a stalk of celery; drain carefully and add to the potatoes.
Teresa: Not as many mussels as potatoes?
Annette: A third less. So that, little by little, you smell the mussels. You must not be able to detect it; neither must it be too strong. When the salad is made, toss it lightly; arrange in the shape of a ‘calotte de savant’ (a wise man’s skullcap) and cover it with sliced truffles.
Henry: Cooked in champagne?
Annette: Of course. This must all be done two hours before dinner so that the salad is very cold when served.
Henry: The salad bowl could be surrounded with ice.
Annette: No! No! No! You must not hurry it. It is very delicate, and its various aromas must be allowed to blend quietly. Was the salad you ate today good?
Henry: Marvelous!
Annette: Well, follow my recipe, and you will have the same pleasure.
Article printed from La recette du dredi !: http://blog.deluxe.fr
URL to article: http://blog.deluxe.fr/nouvelles-de-la-gastronomie/japanese-salad-francillon.html
URLs in this post:
[1] « Salade japonaise Francillon, » in French version !: http://blog.deluxe.fr/nouvelles-de-la-gastronomie/salade-japonaise-francillon.html
[2] bouillon: http://blog.deluxe.fr/imm-glossary/Title/bouillon
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