Practical Point!

I do love practical jokes! Last week alone I pulled five pranks:

On Monday: when an assuming sommelier went down to the cellar, I followed him and turned the lights out. His scream was that of a little girls!

On Tuesday: I hid the brushes from the barber that comes to shave me every morning. Looks like im growing beard for a while...

On Wednesday: I fooled my dear friend Pierre Chauvon! He's our cellar man but also an avid fisher. Every year he looks forward to the season so I hoisted his small boat up a tree! Maybe he'll catch a some squirrels.

On Thursday: I entertained a group of visitors in the kitchen, keeping them close to the counters. I had my commis creep underneath and paint their shoes in the most brilliant colors!  

On Friday: All pranks must have their rest. The cloakroom caught fire and when I telephoned the fire birgade they just laughed. It took time to persuade them as they were accustomed to my jokes and therefore did not believe my words. There was a considerable amount of damage done, so...I guess the jokes on me.

*(Information provided by "The Great Chefs of France" by Anthony Blake/pg:38)

I'm Sorry, We're Closed

Today, Germans came knocking on the door of La Pyramide. After the last incident I let them in; careful not to stir any trouble (after all, they did shut the restaurant down for six months!).

Last time, I told a German officer that we had run out food and weren't serving lunch. He offered me petrol coupons but I informed him I was not in possession of a vehicle. He insisted I show him the refrigerators, so I did.

After that they closed the restaurant for six months and threatened my imprisonment! Of course the Mayor of Lyon protested otherwise and I was spared.

Today, I let a pack of German soldiers in for lunch. They thought I gave in. Little did they know that as they enjoyed their Poularde en Vessie Marius Vettard I was hiding nineteen refugees in the attic!

HA!

*(Information provided by "The Great Chefs of France" by Anthony Blake/pg:39-40)

My Perfect Fried Egg

                                        *Photo Courtsey of The Delicious Life* 

This is what we had for Sunday brunch in Palm Springs. I was already smitten by the idea, but after one bite, I fell in l’oeuf.

“Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or sit

Open a very fresh egg onto a small plate or saucer and slide it carefully into the pan 

Cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid

In a separate saucepan, melt another lump of fresh butter

Remove the egg onto a lightly heated serving plate

Salt it and pepper it, then very gently pour this fresh, warm butter over it.” – Fernand Point