Chef's

EN the cooling days of
autumn, a reflection on
the turbulent life of the
great French chef Fritz
Karl Vatel.

He was born in Paris in

1635.

In the spring of 1671
Vatel was in the employ of
the Prince of Conde. He had
supreme reign over his
kitchen brigade at the
chateau at Chantilly. He dedi-
cated himself to improving
the quality and the complexi-

: ty of the feasts, and the day-
to-day cuisine in the prince’s

* court. An avid gardener and

- herbalist, he became involved

«: With the management of the
» gardens and the elaborate

* Jawns around the chateau.

Julius

achef
in your kitchen

In March of that year
word came from Versailles
that King Louis XIV would
be visiting the prince with
200 guests. Vatel, a disci-
plined and well- organized
professional developed a light
supper menu for the compa-
ny. Everything was proceed-
ing well.

The king arrived late in

me, " NEWS photo Paul McGrath a
FRENCH chet Fritz Kail Vatel created the recipe for —

Anchovies 2 Sevigne before. his death in 1671.

the afternoon of April 23 and
went hunting later that
evening with his party.
Afterward, the supper: turtle
soup, creamed chicken, fried
trout, and roast pheasant was
served in the daffodil garden.
But every chef's worst night-
mare took place. Because 75
guests more than anticipated
arrived, there was not enough
pheasant for several tables.

Chef Vatel felt his honour
had been stained, but the
prince, noting his distress and
agitation, went out of his way
to praise hiny for the other-
wise excellent dinner.

A large shipment of fish
was expected the next morn-
ing. When only a few baskets
arrived chef Vatel became dis-
traught. He wrote ina brief
note to the prince: “The
shame is t00 much to bear.”
Vatel retired to his room and
committed suicide.

Shortly after his body was
discovered, the rest of the
fish arrived. His death caused
a bit of a disturbance and the
king praised him for his high
sense of honor. Madame de

Wednesday, November 15, 2000 - North Shore News ~- 19
li e

Sevigne, a guest at the party
wrote to her daughter about
the event concluding: “The
man protected his honour, of
that one can be certain ...
The incident did, of course,
spoil the party somewhat.”

Modern day cooks do not
take their jobs so seriously.
Thank goodness.

Vatel was a great chef
responsible for the creation of
hundreds of innovative
recipes. He made a great con-
tribution to the world of gas-
tronomy.

This week, two of his
authentic recipes. The first

one was actuafly developed
for “that” Madame de
Sevigne.

Anchovies Sevigne

2 heads of butter lettuce
butter as required

salt and pepper to taste

4c. white albacore tuna

4% ¢ mushrooms (in the
original recipe truffles)

3 Tbsp. mayonnaise

12-16 anchovy __sfillets
drained and pat dry

4 hard boiled eggs

12 Tbsp. extra virgin olive
oi

BANANA & CHOCOLATE
CHIP LOAF

Buy one & get one

F REE reg. $3
Westlynn Bakery

VALLEY RD., LYNN VALLEY CENTRE

985-1622 -

home ente:

lemon wedges and pickled’
beet slices to garnish

Method: Shred the lettuce
coarsely. For every 8 07, of
lettuce melt 3 Tbsp. of butter
in a saucepan. Season the let-
tuce with a little salt and pep-
per and cook gently in the
butter until the liquids are
absorbed. Set aside, keep
warm. Sauté the mushrooms
ina little butter as well. Rub
the tuna and mushrooms
through a sieve (or use a
small blender).

Sce Present page 22

in seme of the North Shores:

finest hone:

“Make Your Home _
As Unique As You Are

‘forever, That's always b been our philosophy at Arlene's Interiors. Whether you area rr sa or need help getting it’ done,
we have the friendly, knowledgeable and creative decorating © consultants zo Buide you Srovgh a almost any ny decorating decision:

selection of ‘Waverly fabrics anywhere, you'll be amazed at the wealth of choices to make your. :

home as unique as you are.

Come in and see us today or give us a call and we'll send a decorating consultant t6 you.