My Virtual Reading Room

From the preface of an old little cookbook called "The One-Pot Dinner"

Since in this book I have adhered strictly to recipes that come out of one pot, and in 90% of the cases don’t even call for mixing bowls in their preparation, I can only hint at one of my favourite recipes by Alexander Dumas.

In his Dictionary of Cuisine he has a recipe for Duck Pate. After telling you to remove the livers from a dozen ducks, he blithely continues on to instruct you in how to saute them in a dreamy beurre before serving them over eggs to twelve appreciative friends. Not once does he ever refer to the dozen ducks again. Now that’s what I call class.