Asparagus � la Pompadour

Manuel Barrantes

Sun, 6 Jun 2010 19:51:14 GMT

El articulo es excelente. Los esparragos peruanos son bien apreciados en Francia.
Dispondre que mi cocinera que es muy buena, prepare los "Esparragous a la Pompadour".
Espero continuar con sus articulos.
Manuel Barrantes

fx

Tue, 28 Jul 2009 23:35:21 GMT

Thanks Louise and congratulations for your exhaustive article on Dumas and his love of food! Next stop: Rossini.

Louise

Sat, 25 Jul 2009 00:25:22 GMT

Heavenly, simply sublime...

I hope you don"t mind but I have included this recipe link on a post I did today for Dumas" birth anniversary.

Thank you so much for sharing...

fx

Sat, 28 Jun 2008 08:58:13 GMT

Jos�, thank you for your visit! Inded the Portuguese use of eggs in pastry is world famous and I have seen local desserts in Kerala, India, that are directly inspired by Portuguese pastry. Now for your computer I am sorry, but did you try with the low resolution version, only 500 pixels wide images? Otherwise just click on the Print Version link on top and you"ll see it without images.

Jos�

Sun, 22 Jun 2008 21:44:14 GMT

Hi,

I guess that I never had fresh aspargus (espargos in portuguese).
When working with egg yolk one must indeed be careful with temperature and time sicne the yolk can start to get solid.
As you may know, Portugal has lots of recipes made with eggs, namely conventual pastry.
I"ve noticed that you use copper. Many people don"t know that copper is essential for many recipes, namely those where eggs play a major role.
Your blog is quite good, but too heavy on my computer : a Pentium II with 256MB :-)

Kind regards,

Jos�

fx

Thu, 12 Jun 2008 15:09:19 GMT

Ana Maria, thanks a lot and I just received a very serious book in French about Romanian cooking, probably one day you"ll see a traditional recipe from your country on this website!

Ana Maria Drory

Tue, 10 Jun 2008 01:11:00 GMT

Good Morning from Romania... again you make my mouth watering .. and it is morning... you are a master in cooking AND picturing the process .
I will keep on following your advises everyday and soon even try them!

Soup Recipe

Fri, 6 Jun 2008 04:01:16 GMT

Hi, fx.
Your recipe is including photos, very nice and easy for us to understand.
Thanks...Well done...

Dawn Sandomeno

Thu, 5 Jun 2008 17:57:26 GMT

Now that would be cool! We do have a "Night In Venice" Cicchetti and Cocktail Party - I would love your thoughts on how well we did staying true to history and the region. I will send it to you.

fx

Thu, 5 Jun 2008 14:41:22 GMT

Dawn, thanks for visiting! Perhaps you could invent a Pompadour party, where everyone comes dress in Louis XV attire and eats 18th dishes?

Dawn Sandomeno

Thu, 5 Jun 2008 10:33:54 GMT

This blog is so inspiring - I would love to eat something you made - you make food beautiful ART!

fx

Wed, 4 Jun 2008 15:59:24 GMT

Stefan, I always salt my asparagus cooking water but there may be some reason I ignore for not doing it - let me know if you can find it. As for discarding the stems and the farmer"s respect, I hear you but you should be telling this to Madame de Pompadour who wrote this recipe 200 years ago. Maybe you two will hook up in heaven and invent more dishes?

fx

Wed, 4 Jun 2008 15:56:13 GMT

Emma, thanks for your appreciation! I will be posting more historical recipes soon, hold tight.

fx

Wed, 4 Jun 2008 15:54:25 GMT

Orme you are right, these asparagus taste better with B�arnaise than with Madame de Pompadour"s concoction!

fx

Wed, 4 Jun 2008 15:52:10 GMT

Luke, I thought about the spoon versus fork thing and in fact it"s easy. Most dishes that contain sauce, such as Beef Bourguignon or any stews, are served with spoon but eaten with a fork.

fx

Wed, 4 Jun 2008 15:50:37 GMT

HazelStone, thanks for your comment! This one will sound even better in French I think!

fx

Wed, 4 Jun 2008 15:45:14 GMT

Michelle, the recipe is not so good and definitely not nearly as good as b�arnaise, but the purpose was to make an elegantly written recipe from an unusual historical character. The asparagus were good though!

fx

Wed, 4 Jun 2008 15:39:55 GMT

Parshu thanks for your appreciation, I just love historical recipes. More is on the way!

Stefan

Wed, 4 Jun 2008 01:32:05 GMT

Hi,

actually I like your blog very much. It"s a source of inspiration for me and the photos are great!
However, there are two things in that one I really don"t like: "Worry only about these choicy morsels and discard the remaining stem." Wasting (pats) of quality products is a sin, I wouldn"t discard these stems but use it for another delicious dish - it"s a matter of respect to the farmer who grew it. The other thing is about the salt in the coking water of the asparagus. In my experiences I learned that the water for asparagus should never contain salt, but contain a recognisable amount of sugar, for a bit of salt is time enough after coking.
well the second thing is probably something to discuss, but still It"s a congenial blog.

Stefan

EMMA P

Tue, 3 Jun 2008 19:45:23 GMT

I love this blog. So beautiful. So inspiring.

Orme

Tue, 3 Jun 2008 18:52:23 GMT

Fabulous...impeccable, as always. like fingers? Mais non...very sexy food--and with b�arnaise, who could resist?

Luke

Mon, 2 Jun 2008 21:19:50 GMT

FX Cuisine is as rich a source of old recipes as ever. Nothing short of an amazing job, as usual.

If you don"t mind me asking, why would one serve this dish with a spoon if the utensil to use is a fork? I can"t wrap my head around that.

barbara

Mon, 2 Jun 2008 18:55:05 GMT

Brilliant.

HazelStone

Mon, 2 Jun 2008 17:12:45 GMT

As always fx, you and your writing never fail to delight.

michelle @ TNS

Mon, 2 Jun 2008 11:14:34 GMT

On one hand, lovely. On the other, the white and purplse asparagus tips look too much like fingers; I don"t know if I could eat them!

parshu narayanan

Mon, 2 Jun 2008 06:45:25 GMT

Beautifully shot, very well written, with a cultivated man"s delight in its historical context. Vintage fx.