As a result, the novel has been classified as a composite novel or as a short story cycle. Though some characters and situations recur between vignettes, the vignettes are mostly freestanding, tied to the other vignettes thematically and contextually more than through specific plot details.
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Our Little English Cousin by Blanche McManus | BookFusion
Other Readers Are Reading. Prinzessin Mymra Alexej Remisow. Cane Jean Toomer. The Law of the Land Emerson Hough. The Unveiling of Lhasa Edmund Candler. Wandering Ghosts F. Such august authorities as Waverley Root, Faith Willinger and Fred Plotkin but not the infallible Marcella Hazan all describe them as prawns or shrimp, which they most decidedly are not, inasmuch as no shrimp has claws or pincers. Perhaps this muddle arises from the fact that the Venetians seldom serve scampi whole, with claws, but instead pull the tail meat from the shell and incorporate it into risottos and other dishes.
View all New York Times newsletters. The Spanish word for langoustine, cigala, leads to further tangles. It is perilously close to the French cigale de mer and the Italian cicala di mare, for slipper lobster or sea cricket, so called because it makes a loud cricketlike clicking noise.
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In the United States you still encounter a concoction with the odd name "shrimp scampi," meant, I guess, to evoke memories of Venice. Real as opposed to make-believe langoustines, flown across the ocean, make very occasional appearances on the menus of elite American restaurants.
Like turbot and several other fish, langoustines inhabit only the European side of the Atlantic Ocean in addition to parts of the Mediterranean Sea. And like most shellfish -- our shrimp, for instance -- they begin to deteriorate just minutes after they leave the water. Held too long, their flesh turns woolly and mushy, even in the most skilled hands, as I found to my discomfort recently at La Duchesse Anne, a charming, venerable Michelin one-star restaurant in the old walled Breton city of St.
Its langoustines looked pretty enough, but they were comprehensively devoid of flavor. Bretons love seafood, and they also love the sea. In centuries past, they were great explorers, fearless corsairs and clever merchants. Leading chefs in the region draw upon this heritage, especially the French East India Company's trade with India and the Indies, making more liberal use of exotic spices than most French cooks.
As I write, I have on my desk a jar of a special curry blend that Jacques Thorel slipped into my hand the morning we left his two-star hotel and restaurant, the Auberge Bretonne, in La Roche Bernard in extreme southern Brittany. Caught at night and delivered live to restaurants the next morning, Breton langoustines easily accommodate a wide range of partners and preparations. Another of the region's two-star chefs, Olivier Roellinger of the Maisons de Bricourt in the oyster town of Cancale on the Channel coast, combines sweet-tasting langoustines, baby Breton-grown Camus artichokes with their faintly metallic flavor , acidic lime juice and musky nutmeg oil in a wonderfully harmonious dish.
One blustery night in Carantec, at the head of the Bay of Morlaix in northwestern Brittany, a third two-star Breton cuisinier, Patrick Jeffroy, responded to my questions about a menu item called ormeaux by creating a dish on the spot.
It too involved langoustines. When he told me that ormeaux were local abalone, I responded, perhaps a bit sourly, that I'd pass, having wasted a lot of money in both Asia and California on that often-tough mollusk. Jeffroy nodded and headed into the kitchen.
- La Boule Bets.
- MANSFIELD, Blanche McManus;
- Wilder Engel (German Edition).
Maybe 20 minutes later, out came bowls of sparkling, fragrant bouillon, thrilling Betsey, a clear-soup fanatic who would happily eat a bouillon of balsa wood if need be, and rekindling my culinary curiosity. In it were slivers of unimaginably tender abalone, full of the tang of the sea, and the first pea shoots of the season. Langoustines can stand up to booze, too.
Like lobster, they marry happily with Ricard and other anise-based spirits. Does anyone besides creaky old me remember the glorious lobster in Pernod sauce at the old Chambord on Third Avenue in Manhattan? In her book "An Omelette and a Glass of Wine" Penguin, , Elizabeth David suggests a zesty dressing for grilled crustaceans that includes anisette, tarragon, mustard, lemon juice, olive oil and soy sauce. David was, in fact, an ardent early champion of langoustines, and as much as I love disassembling the little guys and gorging upon their lovely white meat, without much additional ado, I would dearly love to try her langoustine gratin someday.
But I'd try it in winter, not summer. Please upgrade your browser. See next articles.
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