Dumas and the Repast of the Bastille

A great story is a great story; It’s almost as simple as that but what strikes me every time with Dumas and his writing style, (beside is his skill for dramatics and grand adventure) is the repasts he serves up. His detail of a sumptuous feasts, cellars of wines, sweet meats and grand fetes; all are are seamlessly woven into all of his novels; almost like embroidering streaks of delicious silver and gold into a grand tapestry. As a cook and a reader, this, for me is tops.
Let me give you one great example I read just the other day in, The Man in the Iron Mask-it is a repast that was being held at the Bastille of all places:

“He had a guest to-day and the spit turned more heavily than usual. Roast partridges flanked with quails and flanking a larded leveret*; boiled fowls; ham fried and sprinkled with white wine; cardons of guipuzcoa** and la bisque écrevisse***: these together with the soups and hors-d’oeuvre, constituted the bill of fare.”

All pictures belong to their respective authors.

*A leveret is a hare that is less than a year old.

**Guipuscoa is a province of spain and part of the Autonomous region of the Basque country; a cardon is a plant that is similar to a cactus. (Can anyone help me out here-I’m a bit at a loss myself.)

***A crawfish bisque: http://www.tabasco.com/tabasco-recipes/recipe/4223/crawfish-bisque/ (Where better to find a good crawfish dish than Louisiana; from Tabasco hot sauce, here is there recipe.

http://www.essentiallycatering.co.uk/recipes/Roasted-Partridge-with-Game-Chips/

http://www.thekitchn.com/ingredient-spotlight-lardons-79578

Smokey Mountains

Smokey Mountains

 

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