Recipes

 Recipes for food that can be served at book club meetings for Mrs. 'Arris Goes to Paris.

Mrs Harris had never tasted caviar before, or pate de foie gras fresh from Strasbourg, but she very quickly got used to them both, as well as the lobster from the Pas-de-Calais and the eels from Lorraine in Jelly.

There was charcuterie from Normandy, a whole cold roast poulet de Bresse along with a crispy skinned duck from Nantes.

 

There was a Chassagne Montrachet with the lobster and hors d’oeuvres, champagne with the caviar and Beaune Romanee with the fowl, while an Yquem decorated the chocolate cake.

But at the eating of a snail she (Mrs. Harris) firmly balked. She examined them with interest in their steaming fragrant shells. The spirit was willing but the stomach said no.

A bottle of champagne stood opened by the table. They were between courses, awaiting the arrival of a super Chateaubriand.