I took practically the whole day off yesterday to make a Julia Child dinner of chicken fricassee drowned in a wine, onion, and mushroom sauce with buttered peas, homemade bread, and Bavarian chocolate cream with homemade whipped cream for dessert.
I ran the dishwasher three times and preparing the recipes took HOURS. Then I got out another cookbook, just out of curiosity, and checked out the chicken fricassee recipe, to compare. It was a whole lot simpler, but I could also tell from the ingredients and short-cut instructions that it couldn’t possibly taste the same. No butter or cream or twentieth step is spared by Julia Child. Which is why her sauces taste so magnificent. The sauce on that chicken is so good, you would eat it by itself. And the Bavarian chocolate cream? I gave the girls their desserts to take upstairs to Morgan’s room. They started eating before they got upstairs and I could hear them all the way up the stairs. “This is so good. THIS IS SO GOOD.” And it was. It was insanely delicious. And it had better be. I spent two hours yesterday making that Bavarian chocolate cream.
This is definitely not everyday food–because who has the time? But it’s very very very very wonderful Sunday food. And on a Sunday, I didn’t mind the time. It was fun. And SO GOOD.