Thursday, March 14, 2019
A Very Valiant Trencherman
Anka Muhlstein, Balzac's Omelette: A Delicious Tour of French Food and Culture with Honoré de Balzac, tr. Adriana Hunter (New York: Other Press, 2011), page number unknown:
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Once the proofs were passed for press, he sped to a restaurant, downed a hundred oysters as a starter, washing them down with four bottles of white wine, then ordered the rest of the meal: twelve salt meadow lamb cutlets with no sauce, a duckling with turnips, a brace of roast partridge, a Normandy sole, not to mention extravagances like dessert and special fruit such as Comice pears, which he ate by the dozen.
