Text 32070, 41 rader
Skriven 2012-12-29 17:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: neh 792
===============
 ML> Capers is not optional in this dish. If you want lexikografie go to
 ML> a lexikografer; if you want a recipe, consult a cook.
 DD> Fair enough ....
 DD> Title: Piccata de Veau Aux Aubergines et Tomates Fraîches

A recipe for something else perhaps, but it's not a piccata.
Nor, for that matter, a very good recipe - not awful, but
sort of ick.

 DD> Recipe by: Larousse Gastronomique; Prosper Montagne - 1938

Where did you get that attribution? I kind of doubt it, though
Larousse has been known to publish some spectacularly wrong
things. Stylistically, there are issues as well. Montagne would
never have put "It's ready (c'est pret)!" And the use of numbers
is different from that of the real book. The question I have
here is who made up this recipe and attributed it to that guy?

 DD> 3    Aubergines
 DD> 5    Tomatoes
 DD> Mozzarella

Very strange ingredients. No proper piccata recipe would include
these things. Nor omit capers. That's just the long and short of it.

This is more the Larousse style:

Artichoke hearts a la florentine
cat: Larousse, vegetable
yield: 1 text

Slowly cook some artichoke hearts and some spinach in butter in 
separate pans. Stuff each artichoke heart with a heaped tablespoon 
of prepared spinach and coat with Mornay sauce. Sprinkle with 
grated cheese and brown in a very hot oven.

Source: Larousse, 1950s edition

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