Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:02:56 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
We have reader Bobbie Dunlap to thank for this food funny:
One afternoon, a man was riding in the back of his limousine when he
saw two men eating grass by the road side. He ordered his driver to
stop and he got out to investigate. "Why are you eating grass?", he
asked one man.
"We don't have any money for food.", The poor man replied.
"Oh, come along with me then."
"But sir, I have a wife with two children!"
"Bring them along! And you, come with us too!", he said to the other
man.
"But sir, I have a wife with six children!" the second man answered.
"Bring them as well!"
They all climbed into the car, which was no easy task, even for a car as
large as the limo. Once underway, one of the poor fellows says "Sir, you
are too kind. Thank you for taking all of us with you."
The rich man replied "No, you don't understand, the grass at my home
is about three feet tall!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This recipe shows that classical French cuisine can be simple, despite
the intimidating names of some dishes. The French term "maitre
d'hotel" refers not only to the head waiter in a fine restaurant
(usually shortened to "maitre d' " in English) but also to a butter
flavored with lemon juice and parsley. It is frequently served with
fish and poultry, and in this dish it livens up green beans.
Haricots Verts a la Maitre d'Hotel
2 lbs (1 kg) fresh or frozen green beans
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley
Boil the green beans in salted water for 10 to 15 minutes, until
tender but still slightly crunchy. Drain the beans and transfer to a
large skillet over moderate heat. Toss the beans for a minute or two
to evaporate any water clinging to them. Add the butter and toss to
coat. Add the lemon juice, salt, and pepper, and toss. Place on a
serving platter or individual plates and sprinkle with the chopped
parsley. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:02 EDT