Richard and I do not approach our
candlelight soirees expecting failure, but anticipating success.
Because we are
renowned hosts, with so much to offer not only Emmett, but Liz, the Vicar, Mrs
Nugent and indeed anyone who is worth knowing in high society in our
neighbourhood.
Boasting one of the best kitchens in Binley Wood.
With a hand finished, Louis quatourse style dinner service, the finest
sherry, the most comfortable of soft furnishings, and the support of neighbours – on both sides of our mock tudor home.
And another thing that’s important. My Vichysoisse soup. Because after all the division and
discord, the dish is finally coming
together.
The preparation was divisive at times. Richard was sent out with
explicit instructions to get an onion and came back with a French shallot.
Those divisions have taken time to heal. But the
reason my soirees have always been such a success is that the quality of one’s invitees,
the sophistication of one’s table-side conversation, and the finesse of my
sister Violet (the one with the swimming pool, the new Mercedes and room for a pony) has always meant
that things come together in the end. As for those who were not bidden, well
they have the responsibility to respect the legitimacy of one’s guest list. Mrs
Fortescue (who wasn’t invited) isn’t calling to reverse the result, but planning
to make a success of her place on the reserve benches.
The oven has pinged. And
the overwhelming majority of guests – however hungry they might be – want us to
get on with supper. So that is what we will do. Not merely providing an hors d’ouevre,
but a main course, amuse bouche, and a choice of desserts too. And let that be
the legacy of our soiree. The memory towards which we work. The destination at
which we arrive once the dishes have been done and our faces washed in our
deluxe avocado, en-suite bathroom.
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ReplyDeleteGiven the way in which the Vichysoisse is traditionally served and as it is February I suspect it will offer cold comfort for the soiree (personally I would have preferred a nice French Onion Soup - with a slice of baguette and melted Gruyere top or the seafood extravagance and depth of a tasty Bouillabaisse). However given recent political events (the people have spoken, have they not?) perhaps "continental cuisine" is going a little out of fashion. Anyone for "Brown Windsor Soup"? (now there's a broth to conjure the spirit of Brittania)! Given Brexshit - we must surely need to forge a new and different (more distant?) relationship with French cuisine (and continental cuisines in general). So far as your Vichysoisse is concernd the parallels with the war time Southern French Government are not lost on me and serve to demonstrate that our proud nation of Britain must stand firm, not capitulate nor collaborate but rekindle our gastronomic birthright (and appetite) for Brown Windsor Soup! Perhaps you can put it on the menu for the next Soiree - I have an excellent recipe. Bon apetit and bonne chance Brittania!
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