Mad Cook
Master Chef
This afternoon I was unpacking one of the boxes of cookery books that have been waiting for me to get my act together for a couple of years, when I came across my ancient copy of "The Daily Telegraph Cook's Book" by "Bon Viveur" (publ 1964 but none the worse for that). Browsing through it while deciding whether it's worth keeping (it is, btw) I was reminded this of the discussion on omelettes that we had a few weeks ago.
The instructions on making a French omelette took two pages of close type .....and that didn't include the 3 pages of variations such as omelette aux truffes!
It's very precise but not in the least precious and takes a lot of the cheffy mystique that you often still come across today, out of the procedure (eg the instruction to beat the eggs lightly includes the comment "Please do not bash them about until they are bandy!" which made me laugh). On the question of a French omelette being moist in the middle I quote "If the poor thing is cooked all the way through, it is not an omelette it is a poultice!" (snorts of laughter again!)
An everyday cook book for the 21st century it probably isn't but I'd forgotten what a good read it was and I really enjoyed it. I'm not trying to start the omelette discussion again or to tell anyone how to make one I just thought it might amuse you. I do like a cookery book with a bit of life in it.
The instructions on making a French omelette took two pages of close type .....and that didn't include the 3 pages of variations such as omelette aux truffes!
It's very precise but not in the least precious and takes a lot of the cheffy mystique that you often still come across today, out of the procedure (eg the instruction to beat the eggs lightly includes the comment "Please do not bash them about until they are bandy!" which made me laugh). On the question of a French omelette being moist in the middle I quote "If the poor thing is cooked all the way through, it is not an omelette it is a poultice!" (snorts of laughter again!)
An everyday cook book for the 21st century it probably isn't but I'd forgotten what a good read it was and I really enjoyed it. I'm not trying to start the omelette discussion again or to tell anyone how to make one I just thought it might amuse you. I do like a cookery book with a bit of life in it.