Where did Rose get this recipe? Elizabeth David mentions the idea of it in a rather critical comment (typical of her!) in her chapter on Poultry in "French Provincial Cooking" and Larousse Gastonomique describes the recipe briefly (including the flaming, but omitting the cream) and attributes it to a famous restaurant in Lyon. But Anne Willan does not mention it in her section on the Lyonnais in "French Regional Cooking". Myself, I developed a version using slow-braised duck legs -- mmmm.
Where did Rose get this recipe? Elizabeth David mentions the idea of it in a rather critical comment (typical of her!) in her chapter on Poultry in "French Provincial Cooking" and Larousse Gastonomique describes the recipe briefly (including the flaming, but omitting the cream) and attributes it to a famous restaurant in Lyon. But Anne Willan does not mention it in her section on the Lyonnais in "French Regional Cooking". Myself, I developed a version using slow-braised duck legs -- mmmm.
davidnoton 2 years ago