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"Rognons de Veau a la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Saute, and no different, especially, from Bifteck Saute Bercy. In fact, making it that night felt like falling into a time warp- I stood before the stove, melting butter and browning meat and smelling the smells of wine deglazing and shallots softening- but the dishes changed before my eyes, and I heard Julia warbling, "Boeuf Bourguignon is the same as Coq au Vin. You can use , you can use , you can use ...."
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french-food
julie-powell
kidneys
julia-child
smells
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Julie Powell |
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"The Rognons de Veau a la Bordelaise did not taste like piss, no matter what my mother says, because I cleaned them with my deadly boning knife, and because the beef marrow conducted a two-pronged attack with the finishing sprinkling of parsley on any holdout pissiness- extinguishing it between fatty, velvety richness and sharp, fresh greenness. We ate it with a wine that I bought in the city that is cloudy and dark and tastes a little like blood. The lady who sold it to me called it "feral." Like me. For dessert, some creamy smooth Reine de Saba and Season 1, Episode 2, ." --
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french-food
julie-powell
kidneys
chocolate-cake
food-and-wine
tastes
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Julie Powell |