Bastille Day. I had a bottle of red
dry Calvet Grande Reserve, Bordeaux Superieur and needed to cook something from
French cuisine. I wanted something not for long time, because you should be in
a special mood for two-three hours of cooking. Especially when it about French.
I’ve opened Julia Child’s book where found Supremes de Volaille a la Milanaise,
which sounded great for a man who made two failed attempts to study French in
home conditions. A dish required chicken’s fillet, which I’ve haven’t. I’ve
used turkey’s fillet. If you ever tarred and feathered people in American
frontier in XIXth century preparation of this French dish reminds it.
Definitely, it passed more of one hour when I’ve finished and left pieces of
turkey in fridge for few hours for put them on stove.
My wrong was that I strictly was
following to receipt what always do (once it raised fire alarm by believing to
pack of frozen potato when I was in the United States.). My four pieces of
turkey’s fillet were Bavarian size and didn’t remind refinement of France, but
they were delicious after hour frying. I would make offense for dish if I would
use ketchup or any of American sauces. And I didn’t want them. Perfect French Calvet
Grande Reserve was requiring addition to excellent meat. I recalled cooking of
stew beef fried on pan – a dish from same Julia Child’s book. I wanted to use
wine too what for me is success in cooking of French cuisine. Calvet Grande
Reserve has no flaw in sniff after bottle disclose, first sip, which goes
prolong and then to good evening and relaxing aftertaste. It was love from a
first sigh. And it turned out so right.
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