Tea at Trianon: Spring Meals

John Wilson Croker on Marie-Antoinette

"We have followed the history of Marie Antoinette with the greatest diligence and scrupulosity. We have lived in those times. We have talked with some of her friends and some of her enemies; we have read, certainly not all, but hundreds of the libels written against her; and we have, in short, examined her life with– if we may be allowed to say so of ourselves– something of the accuracy of contemporaries, the diligence of inquirers, and the impartiality of historians, all combined; and we feel it our duty to declare, in as a solemn a manner as literature admits of, our well-matured opinion that every reproach against the morals of the queen was a gross calumny– that she was, as we have said, one of the purest of human beings."

~from History of the Guillotine by John Wilson Croker, 1844

Edmund Burke on Marie-Antoinette

"It is now sixteen or seventeen years since I saw the queen of France, then dauphiness, at Versailles; and surely there never lighted on this orb, which she hardly seemed to touch, a more delightful vision. I saw her just above the horizon, decorating and cheering the elevated sphere she had just begun to move in, glittering like a morning star full of life and splendor and joy. Oh, what a revolution....Little did I dream that I should have lived to see such disasters fall upon her, in a nation of gallant men, in a nation of men of honor and of cavaliers! I thought ten thousand swords must have leaped from their scabbards, to avenge even a look which threatened her with insult. But the age of chivalry is gone; that of sophisters, economists, and calculators has succeeded...."

~Edmund Burke, October 1790

Sunday, March 21, 2010

Spring Meals

Some ideas.

Asparagus has always been considered one of the most regal of vegetables. King Louis XVI of France loved the vegetable so much that he had his gardeners grow it in hothouses year-round. It's no wonder the asparagus had such a royal following, considering it's tall and slender with a crown-like tuft. Long praised for its taste and texture, asparagus can be cooked, boiled, baked or grilled, and it is equally versatile as the starring attraction of a menu, or when partnered up with a host of colourful veggies in a side dish. Tortino con gli asparagi is just the thing to serve for a spring dinner. In this dish, plump, fleshy asparagus spears are combined with eggs, whole milk, grated Pecorino cheese, butter, breadcrumbs, nutmeg, and salt. The end product is a wonderful flan that can be served as a main course or as a side platter.

May said...: Personally, I've never been too fond of asparagus- but I can see I'll have to reconsider that now, seeing as it comes so highly recommended:-); March 21, 2010 at 2:56:00 PM EDT
Julygirl said...: When I was a child and detested all vegetables, Asparagus was the only veggie I liked.; March 21, 2010 at 3:32:00 PM EDT
tubbs said...: yuck yuck yuck yuck yuck - if 'spargers are the king of veggies, then call me a radical leveler, a jacobin, a commie even!

They can be edible only if they are (the skinny ones) either grilled, or sauteed with locatelli and olive oil.; March 21, 2010 at 3:50:00 PM EDT
Julygirl said...: Yes, Tubbs, I agree, only the skinny ones. Even though I am an Asparagus fan they have to be the skinny ones and only the top half, dispose of the bottom half. Even though you say yuck, yuck, you mentioned some good ways to eat them, so you see, you are not all those names you called yourself.; March 21, 2010 at 5:46:00 PM EDT