Reinvigorated and refreshed - this third series of notacooksblog retraces Julia's footsteps from when Julia Child entered and studied at the Paris Cordon Bleu cookery course. As Julia bravely entered the rather intimidating doors to this famous cookery course in 1950 and then brought French cookery to America a parallel process had occurred for England (albeit earlier).
Rosemary Hume studied at the Cordon Bleu school in Paris and did so well that she was personally granted the right to carry on the Cordon Bleu teaching tradition in London, which she proceeded to do in the early 1930's under the name "Au Petit Cordon Bleu". Joined by Muriel Downe post war these two women created a special Cookery Course publication which became available to the populace of New Zealand. Both my mother and Grandma collected these weekly magazines which begun their publication in 1968. I had a few copies from my Grandma and felt that with 18 magazines this could be the start of my focus for my next blog. Ready to start the cordon bleu phase and after being subjected to 70's fashion I felt the compulsion to enter into second hand shops and look for 70s cookware. I was overwhelmed with excitement and joy when to my utmost delight I found the complete collection - 72 magazines of the Cordon Bleu cookery course (thanks to Habitat to Humanity). I had been given a sign... I only needed one - I hadn't received an overwhelming response of grief when I failed to post on my blog ... and not wanting to revert to Pokémon tactics or a Kardashin sex sells post coital shot I will happily plod on secure in the fact that many people of great talent never face fame nor fortune!
The first issue of the publication focus was on grilling however it was the Chocolate mousse basque and Cigarettes russes biscuits on the first couple of pages that caught my eye. It was a rather rich mousse with 6oz of chocolate in the mix. To accompany this I attempted the sweet biscuits which were to be shaped as cigarettes by rolling each freshly baked oblong around a wooden spoon handle. I reckon that if roll your own was as challenging as shaping these little numbers we would have secured own nation goal of Smokefree by 2025 by now. These were fun to attempt however I totally did not achieve a uniform tight rolled shape - they tasted OK.
There were over 20 recipes too choose from in one magazine. To go beyond the sweet I picked out the orange butter to accompany the piper fish I had purchased (only because I have never seen it for sale before). I basted the fish which was grilled (this first volume was titled as "grilling") which provided a subtle hint of flavour to the fish.
Being a Smokefree advocate I was rather taken back on reflection of the meal where I realised after a prompt from the family that I had served them a pipe and cigarettes for dinner!
Auahi kore!!!
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| A good purchase for a great cause |
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| Cordon Blue Cookery Course |
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| Chocolate mousse basque and Cigarrettes russes biscuits |
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| Piper |
