[snip eloquent defense]

On Mon, 25 Apr 2005 10:28:34 +0200, Ian Hoare > said:

] To make top class roast beef, you must have grass fed beef, not fattened up
] on barley, not given a diet of hormones or antibiotics. It should be from an
] animal of at least three or four years old that is a beef variety, such as
] Aberdeen Angus, Hereford - or Charolais or Limousin. The animal should

Or, of course, genisse Normande. Now I know what to serve when you and
Jacquie come to dinner on your next trip north! One of our all time
favorites. With this caveat: The beef should be cooked properly _in_ the
yorkshire, so the fat and jiuces add all that great flavor.

Although I agree in principle about the salt, I find that if the oven is really
very hot one can use a crust of wet gray guerande salt without bleeding
away the juices.

Also, braised sprouts and chestnuts are a necessary accompaniment,
and perhaps to lighten the whole thing that completely american dish,
Waldorf Salade, in this case 'au Grandpere' because he prefered the
whole thing molded up in aspic, and so we've always done this variation.

I think I can provide the Hermitage, but there are so many options. A
nice earthy Pessac, an older CdP... heck even a powerful old Chinon
is a great match! (And of course, with cold leftovers the next day.)
This is to my mind one of the most wine friendly of meals, so long
as you don't throw too much sweet fruit juice at it.

-E
--
Emery Davis
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