"Victor Sack" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>> "Victor Sack" > ha scritto
>> > Giusi > wrote:
>> >
>> >> "L'Ambassade de'Auvergne"
>> >Salade tiède de lentilles vertes du Puy. Yes, it is very good.
>>
>> How nice to find someone who knows it!
>> I came home and over time developed the recipe for it, which I have been
>> serving ever since. Italians usually don't like powerful flavors and
>> most
>> think mustard is strange, but they all love that salad.
>
> Care to post your recipe?

Salade de Lenteilles Auvergnaise

About a pound of large green lentils- or other
1 carrot chopped very fine
1 1/2 small onion chopped fine
2 Tbsp olive oil
2 cubes or spoons of vegetable broth beads or Better than Bouillon
about 2 ounces of country style ham cut into batons of about 1/3 inch by 2?
about 1/4 cup good strong French style mustard
about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste
and left to develop flavor

Warm a large heavy pot, and put in the oil, the carrots, onion and ham.
Sauté' until the onion is clear. Add the lentils, stirring them into the
mixture, then cover with hot water to about an inch over them. Simmer until
the lentils are almost done, adding water as needed, then add salt but keep
it just a little less salty than if you were eating them alone.
Take about 1/3 of the lentils out of the pot and stir in the prepared
mustard. Start stirring in the homemade mustard and tasting. It should go
right up your nose without burning your tongue very badly. Take it all the
way to hot, stirring and tasting, because you have the other lentils to draw
back with if you go too far.
This should jump right on your tongue, make your nose run, and the lentils
should remain firmish. If they break up a bit, add more mustard and then add
back some of the whole ones.
Served warm as a first course, like soup.

It's published on my blog and is very popular. It's also good without the
ham.
>
>> Perhaps. I probably would not like any restaurant pot au feu, because
>> the
>> many days in a row cooking that I learned as a child is not really
>> practical
>> in restaurants, and perhaps in some places not even legal.
>
> Why many days? Do you contrive an "eternal kettle", as described by
> Dumas in his Dictionary?
>
I think that started it, but for me it also is because I cannot lift a huge
stock pot, so I have to cook in a normal sized one and that means one meat
each day, veal, pork, chicken at minimum, reserving and starting the next
day's meat with yesterday's stock. Over time it has evolved to also allow
trimming, removing excess fat, prettifying the meats before they all go into
the now very enriched stock for a final warming.

>>I have never experienced the snobbishness and rudeness
>> people complain of, and I cannot figure out where it comes from. Perhaps
>> when they break one of the unwritten rules of politeness they take the
>> severe looks too seriously?
>
> I have never seen any snobbishness or rudeness, either. The "rude
> French waiter" is a myth, too, as far as my experience goes.
>
> Victor

I think it would make me laugh. There is a cosmetic counter in Florence
famous for rude and dismissive clerks. I keep waiting for one of them to
ignore me so I can give them the service lecture, but they never do!
--
http://www.judithgreenwood.com