FoodReference.com (since 1999)

FOOD QUOTES SECTION

 

Home   |   Food Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Quotes   |   Who’s_Who   |   Food_Poems   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Free_Magazines   |   Food_Festivals

Over 4,600 Quotes About Food, Beverages, Agriculture and the Pleasures of the Table

You are here > Home

Food Quotes'Dinner' to 'Duties' >  Doudin Bouffant...

 

philodendron250

Doudin-Bouffant’s Pot Au Feu Quotes


Dodin-Bouffant's pot-au-feu: "The lips could sense already the velvety smoothness of the thick slices of beef, nestling on a large slice of sausage, in which coarsely chopped pork was combined with the finest veal, herbs, and chopped thyme and chervil. But this delicate pork confection, cooked in the same broth as the beef, was itself resting on an ample bed of white chicken meat, including the breasts and the wings, boiled in its own liquor with a veal knuckle that had been rubbed with mint and wild thyme. And to support this magical triple edifice, there had been cleverly inserted under the white flesh of the chicken (which had been fed only on milk-soaked bread) a rich and robust foundation of a generous slice of fresh foie gras, simply poached in Chambertin."

Rouff,  French, writer (1887-1936)

 

 

Quotes about food and.....

  'Dinner' to 'Duties'   |   Dinner   |   Dinner Hour   |   Dinner Parties   |   Dinner Table   |   Diplomats   |   Directions   |   Disclaimers   |   Discontent   |   Discordant Elements   |   Discovery   |   Disgrace   |   Disgust   |   Disgusting Things   |   Dishwasher Repairmen   |   Dishonor   |   Divorce   |   Doctors   |   Dog Food   |   Dogs & Puppies   |   Do It   |   Donkey   |   Double Whammy   |   Doudin Bouffant...   |   Dough   |   Doughnuts  |   Drawbacks   |   Dreams   |   Drink   |   Drinking   |   Drinking After Dark   |   Drinking Classes   |   Drunkard   |   Drunkenness   |   Dry   |   Ducks   |   Duds and Dummies   |   Dull People   |   Dumplings   |   Dungheap   |   Durian   |   Dutch Ovens   |   Duties  
  Home   |   About Us & Contact Us   |   Interviews   |   Food History Articles   |   Catalogs   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages