标题: Thomas Jefferson's Chef [打印本页] 作者: choi 时间: 9-16-2012 12:38 标题: Thomas Jefferson's Chef 本帖最后由 choi 于 9-16-2012 12:51 编辑
Aram Bakshian Jr, A Touch of Sage at Monticello; Thomas Jefferson returned from Paris with exotic ingredients, novel recipes and an expert chef. Wall Street Journal, Sept 15, 2012. http://online.wsj.com/article/SB ... 44520599568272.html
(book review on Thomas Craughwell, Thomas Jefferson's Crème Brûlée; How a founding father and his slave James Hemings introduced French cuisine to America. Quirk, 2012)
(f) Menu: "capon stuffed with truffles, artichoke and chestnut purée, Virginia ham enhanced with a Calvados sauce, slow-roasted boeuf à la mode, a selection of macaroons and meringues"
(i) capon (n): "a castrated male chicken" http://www.merriam-webster.com/dictionary/capon
(ii) For Virginia ham, see country ham http://en.wikipedia.org/wiki/Country_ham
("Country ham is a variety of cured ham, typically very salty, associated with the Southern United States. * * * Virginia ham is a country ham produced in Virginia")
(iii) Regrading Calvados sauce.
(A) Calvados http://en.wikipedia.org/wiki/Calvados
(a department in France)
(B) Calvados (brandy) http://en.wikipedia.org/wiki/Calvados_(brandy)
(an apple brandy from Calvados)
(iv) boeuf à la mode http://en.wikipedia.org/wiki/Boeuf_%C3%A0_la_mode
(French for "beef in the style;" is a French version of what is known in the United States as pot roast)
(v) macaroon http://en.wikipedia.org/wiki/Macaroon
(The English word "come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient")