3
" When I venture to point out the unfairness of this, I am reminded of the second item on my list. Apparently the only acceptable destiny for a young female member of the house of Windsor is to marry into another of the royal houses that still seem to litter Europe, even though there are precious few reigning monarchs these days. it seems that even a very minor Windsor like myself is a desirable commodity for those wishing a tenuous alliance with Britain at this unsettled time. I am constantly being reminded that is is my duty to make a good match with some half-lunatic, buck-toothed, chinless, spineless, and utterly awful European royal, thus cementing ties with a potential enemy. My cousin Alex did this, poor thing. I have learned from her tragic example. "
― Rhys Bowen , Her Royal Spyness (Her Royal Spyness Mysteries, #1)
4
" Roderick Sutton, Earl of Westerham, owner of Farleigh Place, a stately home in Kent Lady Esme Sutton, Roderick’s wife Lady Olivia “Livvy” Sutton, twenty-six, the Suttons’ eldest daughter, married to Viscount Carrington, mother of Charles Lady Margaret “Margot” Sutton, twenty-three, the second daughter, now living in Paris Lady Pamela “Pamma” Sutton, twenty-one, the third daughter, currently working for a “government department” Lady Diana “Dido” Sutton, nineteen, the fourth daughter, a frustrated debutante Lady Phoebe “Feebs” Sutton, twelve, the fifth daughter, too smart and observant for her own good Servants at Farleigh (a skeleton staff) Soames, butler Mrs. Mortlock, cook Elsie, parlourmaid Jennie, housemaid Ruby, scullery maid Philpott, Lady Esme’s maid Nanny Miss Gumble, governess to Lady Phoebe Mr. Robbins, gamekeeper Mrs. Robbins, gamekeeper’s wife Alfie, a Cockney boy, now evacuated to the country Jackson, groom Farleigh Neighbours Rev. Cresswell, vicar of All Saints Church Ben Cresswell, the vicar’s son, now working for a “government department” At Nethercote Sir William Prescott, city financier Lady Prescott, Sir William’s wife Jeremy Prescott, Sir William and Lady Prescott’s son, RAF flying ace At Simla Colonel Huntley, formerly of the British Army Mrs. Huntley, the colonel’s wife Miss Hamilton, spinster Dr. Sinclair, doctor Sundry villagers, including an artist couple, a builder, and a questionable Austrian Officers of the Royal West Kent Regiment Colonel Pritchard, commanding officer Captain Hartley, adjutant Soldiers under command At Dolphin Square Maxwell Knight, spymaster Joan Miller, Knight’s secretary At Bletchley Park Commander Travis, deputy "
― Rhys Bowen , In Farleigh Field
8
" Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me.
I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm.
I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce... "
― Rhys Bowen , Above the Bay of Angels
10
" Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast. "
― Rhys Bowen , Above the Bay of Angels
15
" I volunteered to go down to the market to purchase fresh whitebait the day of the queen's arrival. Mr Angelo cooked a couple of capons to serve cold with a veronique sauce and grapes. And at dinner that night, we joined the French chefs, eating at the kitchen tables. I have to admit it: the bouillabaisse was one of the most delicious things I had ever tasted. The rich broth, tasting of both fish and tomato, and with a spicy tang to it, and the little pieces of fish and seafood coming unexpectedly on to the spoon. And the crusty bread to dip into it? Heaven.
"How do you prepare the sauce?" I asked. When I found out they started with twelve cloves of garlic, Mr Angelo shook his head. "The queen wouldn't approve, would she? Nothing that would make her breath smell bad," he said. "You know she's always forbidden garlic."
"How would she know?" Chef Lepin asked. "If garlic is cooked well, it does not come on the breath."
Then he came over to me. "And I saved you a morsel of the octopus," he said. He stuck his fork into what looked like a piece of brown grilled meat and held it up to my mouth, as one feeds a child. The gesture was somehow so intimate that it startled me. I opened my mouth obediently and felt the explosion of flavor- saffron and garlic and a hint of spiciness and flesh so tender it almost melted. "
― Rhys Bowen , Above the Bay of Angels
16
" The fruit and vegetable stalls were a dazzling mass of color: oranges and tomatoes that we rarely saw in England. Bright lemons and purple onions. Spiky artichokes I had only just learned about at the palace; giant cloves of garlic- wouldn't the queen be horrified to see those? And shiny purple vegetables shaped like fat, bulging cucumbers.
"What are they?" I asked the woman at the stall.
She looked at me as if I was a visitor from the moon. "Aubergine, mademoiselle. You have not tried them? They are very good. We make the ratatouille."
"And those?" I pointed to round red and yellow vegetables that looked so shiny they seemed to made of wax.
"The peppers?" she asked in amazement. "You do not eat peppers where you come from?"
"I've never seen them before," I said.
"Then try," she urged. "And the aubergine, too. They are delicious stuffed."
She shook her head as if I was a creature to be pitied. I bought one of each, and one of the purple onions at her insistence, and went on to the next stall. This one had an array of olives. Olives were a rare luxury in England. I had never tried them personally, but here was a whole stall with olives of varying colors and sizes- fat green ones, slim black ones, some stuffed with something red, others with a white cheese, some in olive oil, some not. "
― Rhys Bowen , Above the Bay of Angels
18
" I pointed at some bright-orange little bells that looked lethal to me. "Are they all edible?"
"I would not be serving them to the guests if they weren't," he said. "These chanterelles, they have exquisite taste. These are straw mushrooms." He pointed to a cluster of thin white stalks. "These we call cèpe. These big ones are trumpet royale. And these, morels- although you must never pick these for yourself. The false morels look very similar and can be fatal. Try the chanterelles. You must cook some for your queen. She will approve."
"But that thing you were going to buy. How does one cook that?" It looked like a dirty ball of earth.
He rolled his eyes. "That, chérie, is worth more per gram than gold. It is a truffle. You do not have truffles?"
"No."
"Then let me instruct you. The truffle is a fungus that grows on the roots of certain oak trees. Under the soil, you understand. They can only be located by specially trained dogs, oh, and by pigs if they can get at them. They have a deliciously different flavor. We make the truffle oil for cooking, or we use a small amount to raise the quality of the dish. "
― Rhys Bowen , Above the Bay of Angels
20
" What is that?" I asked because her was stuffing puff pastry with a rich brown mixture.
"It is called tourte de blettes," he said. "A specialty of our region."
"What are blettes?" The word was unfamiliar to me.
"It is a green vegetable, like cabbage, only with long green curly leaves," he explained, then he held a stalk up for me.
"Is that Swiss chard?" I exclaimed. "Then it is a savory tart?"
"No, mademoiselle, it is for the dessert."
"But chard? That must taste bitter."
"Not at all. It is made with raisins and pine nuts and brown sugar, and when it is finished, I will save a small taste for you. You will see, it tastes not at all bitter. Quite delicious, in fact. "
― Rhys Bowen , Above the Bay of Angels