"Award-winning 1987 Danish movie written and directed by Gabriel Axel. The film is based on a story by Isak Dinesen (Karen Blixen) http://en.wikipedia.org/wiki... , who also wrote the story which inspired the 1985 Academy Award winning film Out of Africa." http://en.wikipedia.org/wiki... , pstp food art [[ Beryl Markham http://en.wikipedia.org/wiki... https://www.goodreads.com/author... http://scandalouswoman.blogspot.com/2013... 12 -23 sort to ? http://en.wikipedia.org/wiki... - Thomas Page

Category:Cooking films http://en.wikipedia.org/wiki... 11 -26 Julia Child http://en.wikipedia.org/wiki... - Thomas Page

11 -27 pious austere [ puritan pilgrams [[ piety https://friendfeed.com/citizen... Babette replies, "An artist is never poor." 11 -29 http://en.wikipedia.org/wiki... 12 -2 Transcendent... - Thomas Page

Proust http://en.wikipedia.org/wiki... ] [ Paris Opera http://en.wikipedia.org/wiki... Paris_Opera_Ballet http://en.wikipedia.org/wiki... [[ 12 -1 sort idea of La Boheme , Health - Tragic intrusion of illness , preventable? fact of life? ... Wealth - Health sort http://friendfeed.com/citizen... http://friendfeed.com/citizen... - Thomas Page

Eating_parties http://en.wikipedia.org/wiki... 11 -27 Gratitude https://friendfeed.com/citizen... - Thomas Page

http://en.wikipedia.org/wiki... http://en.wikipedia.org/wiki... http://en.wikipedia.org/wiki... http://web.archive.org/web.... Three_Emperors_Dinner html http://en.wikipedia.org/wiki... The menu included the following, among the 16 courses: MENU Potages Impératrice Fontanges Relevés Soufflé à la reine Filets de sole à la vénitienne Escalope de turbot au gratin Selle de mouton purée Bretonne Entrées Poulet à la portugaise Pâté chaud de cailles Homard à la parisienne Digérer Sorbets au champagne Rôts Canetons à la rouennaise Ortolans sur canapés Entremets Aubergines à l'espagnole Asperges en branches Cassolette princesse Dessert Bombe glacée Fruit VINS Madère retour de l'Inde 1810 Xérès 1821 Châteaux d'Yquem 1847 Chambertin 1846 Châteaux Margaux 1847 Château Latour 1847 Châteaux Lafite 1848 Champagne Roederer frappé Potage impératrice consists of a chicken stock thickened with tapioca and finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added.[5] Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a chiffonade of sorrel and sprigs of chervil.[6] Soufflé à la reine is a chicken soufflé with truffles[6] Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and tarragon.[5] Selle de mouton purée Bretonne is saddle of mutton with a purée of broad beans bound with Breton sauce.[6] Poulet à la portugaise is whole chicken roasted with a covering of adobo paste consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice.[5] Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled and the breasts are thinly sliced and arranged around the stuffing. The remaining carcass is pressed in a poultry press to extract all the juices and is added to a Rouennaise sauce, which is poured over the sliced duck.[5] (This dish is today the speciality of the house at La Tour d'Argent.)[7] Ortolans sur canapés, Ortolans (now a protected species) on toast. Aubergines à l'espagnole is a dish of aubergine shells filled with chopped aubergine, tomato and ham, gratinéed with gruyère. Cassolette princesse, (a.k.a. Cassolette argenteuil), A cassolette with a border of duchesse potatoes and an asparagus filling in cream sauce.[6] Bombe glacée is an ice cream dessert.[6] - Thomas Page

Paris_Commune http://en.wikipedia.org/wiki... Café Anglais http://en.wikipedia.org/wiki... French_cuisine http://en.wikipedia.org/wiki... 1 -25 Réveillon > In Belgium, Brazil, France, Portugal, Romania, the province of Québec, many cities across Northern Ontario, the city of New Orleans,[1] and some other French-speaking places, a réveillon http://en.wikipedia.org/wiki... is a long dinner, and possibly a party, held on the evenings preceding Christmas Day and New Year's Day. The name of this dinner is based on the word réveil (meaning "waking"), because participation involves staying awake until midnight and beyond. In Portuguese-speaking countries, it is also a designation for the party preceding the New Year's Day. In the United States, the réveillon tradition is still observed in New Orleans due to the city's strong French heritage, with a number of the city's restaurants offering special réveillon menus on Christmas Eve - Thomas Page