Officials Strive For Greatness Shirt
The next morning, Brillat-Savarin and Mr. King set out for the hunt. “I found myself for the first time in my life in virgin forest, where the sound of the axe had never been heard.” He wandered about with delight. “First of all we killed some of those pretty little grey partridges which are so plump and so tender. Then we knocked down six or seven grey squirrels, highly thought of in [America]; and finally our lucky start led us into the midst of a flock of wild turkeys.” As the turkeys rose into the sky, Mr. King fired first, missing entirely and scattering the rest. But one laggard turkey, lazier than the others, took flight just ten paces from Brillat-Savarin. “I fired at it through a break in the woods, and it fell, stone dead.” Mr. King claimed to have hit a turkey too, but even his dog, leading them deep into boundless woods and impenetrable thickets, could not find it. Hopelessly lost, they were finally rescued by the silvery voices of their host’s young daughters.Officials Strive For Greatness Shirt
The partridge wings were served en papillate, and the gray squirrels were simmered in Madeira. As for the turkey, “I inflict on myself a painful sacrifice in leaving out the details of the elaborate preparations I made.” The modern reader has every right to feel disappointed. Earlier. Brillat-Savarin let us know that the tastiest turkeys are those stuffed with truffles. But he says only that the roast bird “was charming to look at, flattering to the sense of smell, and delicious to the taste.” As the last morsel disappeared, there arose from the entire table a cry of praise: “Very good! Exceedingly good! Oh! Dear Sir, what a glorious bit!” How to commemorate the bicentenary of Brillat-Savarin’s historic turkey? I pondered at length a map of Connecticut, drawing a five-league circle around the city of Hartford and studying its circumference. At long length I discovered at the circle’s eastern edge the little town of Storrs. This I recognized as the childhood home of my friend David Bouley, one of America’s greatest young chefs. Could this also have been the site of Brillat-Savarin’s turkey shoot? The history books have not yet provided me an answer. Would David be interested in planning a Thanksgiving menu around a wild New England turkey? The answer was a happy yes. As Brillat-Savarin once observed, “Poultry is for the cook what canvas is for a painter.” And as David told me when I telephoned him with the proposal. Thanksgiving is the one day of the year he cooks even though his restaurant is closed.
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