Classic French Cuisine

Like The Guardian I have poor circulation and get cold feet. Wool slippers with rubber soles are the answer.

Wildpoldsried is a municipality in the district of Oberallgäu in Bavaria and where the slippers, above, are made by Giesswein. They were scheduled to be delivered at 7.00 pm yesterday but this exciting event, one must take one’s pleasures where one can, was overshadowed by the news of Andrew Mountbatten Windsor’s further fall from Grace. If he is as innocent as he alleges he has been treated monstrously but if you think, as I do, that he has been lying through his teeth for fifteen years, he is lucky to be allowed to live on the Sandringham estate rather than be sent to the United States to face the music.

The press pack had no premonition. Yesterday there was a solitary camera woman outside the white gates leading into Windsor Great Park when I was there with Bertie and when we came back from our walk she had gone home. There were a few other dog walkers but an air of tranquility prevailed.

Cow Pond is quite shallow and Bertie went in for a paddle. Then we repaired to the Fox and Hounds for lunch. I started with a rich fish soup accompanied by croutons, rouille and grated Emmental – a traditional recipe, perfectly executed. As I knew it would be filling, I ordered another starter: pan-fried Foie gras in an unctuous gravy studded with mushrooms and served with brioche.  It was sinful to indulge in such delicious food.

If I had dessert I thought I would have a cardiac arrest. This was a pity because I had to decline Opera cake. “According to Larousse Gastronomique, “Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.” Traditionally, the word Opera is also written on top of the chocolate glaze. Edible gold leaf is sometimes added to the presentation. Its name originates from its layers resembling the levels of an opera house.” (Wikipedia) Instead I had one scoop of lemon sorbet.

This delicious lunch reminded me of long ago lunches in France with a Trou Normand, “a French culinary tradition from Normandy that involves a “Norman hole” in a multi-course meal, either a small glass of Calvados or Calvados-soaked apple sorbet served between courses. The purpose is to act as a palate cleanser and a digestif to help digest the food and “make room” for more courses by restoring appetite” (Wiki).

It must have been maddening for Andrew MW to be holed up in Royal Lodge with such good cooking on his doorstep. Pub food has changed a bit. I was lucky to find a jar of pickled eggs in Durham pubs.