Francis Amunatégui, a distinguished French gastronome and journalist, writes of the Lyonnais sausage in deeply emotional terms: 'The appearance,' he says, 'of a hot sausage with its salad of potatoes in oil can leave no one indifferent ... it is pure, it precludes all sentimentality, it is the Truth.'
"A peculiar anthologic maze, an amusing literary chaos, a farrago of quotations, a mere olla podrida of quaintness, a pot pourri of pleasant delites, a florilegium of elegant extracts, a tangled fardel of old-world flowers of thought, a faggot of odd fancies, quips, facetiae, loosely tied" (Holbrook Jackson, Anatomy of Bibliomania) by a "laudator temporis acti," a "praiser of time past" (Horace, Ars Poetica 173).
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Wednesday, October 08, 2014
The Truth
Elizabeth David (1913-1992), French Provincial Cooking (1960; rpt. New York: Penguin Books, 1999), p. 228 ("Saucisson chaud à la lyonnaise"):