A Tasty Fish

There’s an old saying, “A tasty fish has to swim three times: once in water, once in butter and finally in wine.” I take a look at today’s recipe and indeed, the fish is fresh, braised in a wine broth, and served with Hollandaise Sauce containing 75g of clarified butter per serving. Looks like I […]

To Cook For Kings

Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf.   And I’m struck by the term l’ancienne.  “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century.  But what is “old-style” in the French culinary repertoire?  Maybe before the Revolution, […]