Text 35057, 108 rader
Skriven 2013-03-20 19:45:40 av DAVE DRUM (1:123/140)
Ärende: R.I.P. Captain Peacock
==============================
British actor Frank Thornton — best known as Captain Peacock in the
long-running television comedy “Are You Being Served?ö —died in his sleep
March 16 in London. He was 92.

The actor is best remembered by British audiences for his comic role in the
innuendo-laden hit sitcom, which ran from the 1970s to 1985. He played a
mustachioed, pompous floor manager who oversaw his fellow shop workers in a
department store.

Born in Dulwich, south London, Thornton had worked in insurance after
leaving school but took evening classes to become an actor.

He soon took up stage acting and played in London’s West End, before
serving in the Royal Air Force during World War II. In the 1950s, while
still doing theater, he began to branch into television comedy. He appeared
on “The Benny Hill Showö and other comedy programs, and also took a small
role in the movie “Carry On Screaming.ö

In the 1970s — with the success of “Are You Being Served?ö — Thornton
became a household name in Britain.

“He was a great friend and consummate performer who was the glue who really
held ‘Are You Being Served?’ together,ö said the show’s co-creator, Jeremy
Lloyd. “He will continue to give people enjoyment.ö

Later Thornton also became known for his part in another long-running
television comedy series, “Last of the Summer Wine.ö

He has made appearances in dozens of movies, including “No Sex Please,
We’re Britishö and more recently “Gosford Park.ö

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Young Peacock
 Categories: Game, Poultry, Sauces, Vegetables
      Yield: 6 servings

      4 lb Peafowl; cleaned and plucked

MMMMM------------------------FORCEMEAT------------------------------
      1 lb Breadcrumbs soaked in milk
      1 lb Beef marrow; chopped
           Peacock liver; fine chopped
     10    Shallots; chopped
           +=OR=+
      1 lg Onion; chopped
      1 tb (ea) celery leaf, parsley;
           - chopped
        pn (ea) sage, marjoram, thyme
           Cayenne
           Nutmeg
           Salt & pepper

MMMMM----------------------SAUCE POIVRADE---------------------------
      6 tb Olive oil
      1 lg Carrot
      1 lg Onion
    1/2 c  Flour
      3 c  Brown stock
      1 c  Tomato puree
      3    Or 4 sprigs parsley
      1    Turkish bay leaf
        pn Dried thyme
    1/2 c  Vinegar
      6    Peppercorns; crushed

  Singe, draw, and stuff a peacock with forcemeat. Truss it
  for roasting and roast it in a moderate oven (350øF/175øC)
  for about 20 minutes per pound, or until well browned and
  tender, basting very frequently with melted butter. Serve
  hot with pan gravy or cold with chopped jelly and cold
  sauce poivrade.
 
  To make the forcemeat, soak bread crumbs in milk and press
  out the moisture. Combine it with chopped beef marrow, the
  peacock liver, shallots or onion stewed in butter until
  tender, chopped green celery leaf and parsley, sage,
  marjoram, and thyme. Season with cayenne, nutmeg, salt,
  and pepper.

  Sauce Poivrade: To olive oil in a saucepan, add carrot and
  onion, both diced, and cook until they are golden-brown.
  Add flour, mix together, and cook until the flour turns
  golden-brown. Add brown stock or double-strength beef
  consommé and tomato purée, mix well with a whip, and cook,
  stirring until well blended. Add parsley, bay leaf, and
  thyme.

  If any bones of the game are available, brown them well in
  the oven and add them. Cook for 1 1/2 hours, stirring
  occasionally and skimming as needed.

  Put 1/2 cup vinegar and 6 peppercorns, crushed, in a pan
  and cook until the liquid is reduced to about one third
  the original quantity. Strain the sauce into the reduced
  vinegar mixture and cook all together for about 30
  minutes, skimming carefully as the fat rises. Add 1/2 cup
  red wine to finish the sauce.

  Gourmet | December 1951

  MM Format by Dave Drum - 07 March 2013

  Uncle Dirty Dave's Archives

MMMMM
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