“They came to dine in almost ritual form—Mallarmé, Valéry, Whistler, Cézanne, Rodin, and many other illustrious painters and poets—first a visit to Monet’s studio and greenhouses, lunch 11:30 a.m. (the family always dined early to enable Monet to make the most of the afternoon light), a walk to see the water lilies, followed by tea and pain de Genes under the lime trees. “ From Monet’s Table: The Cooking Journals of Claude Monet by Claire Joyes.
Chicken in White Wine Sauce / POULET à la PERIGOURDINE
4 tablespoons unsalted butter
1 roasting chicken (about 3 pounds), cut into serving pieces
6 shallots, 3 of them chopped
½ teaspoon salt
½ teaspoon pepper
½ cup dry white wine
Melt the butter in a large, deep skillet and sauté the chicken pieces. When they are nicely browned, remove and reserve them. Add the three chopped and three whole shallots to the pan. When they have begun to brown, return the chicken and any cooking juices to the pan. Sprinkle with the salt and pepper. Reduce the heat and cook for about 45 minutes, turning the pieces from time to time, until they are uniformly cooked through. As soon as the liquid begins to dry up, add the wine. Discard the whole shallots before serving hot. Serves 4
Cherry Bake / Clafouti
Reserve the cherry pits for adding to other baked or stewed fruit to give it a good flavor.
1 cup flour
¾ cup confectioner’s sugar
1/8 teaspoon salt
1 ¼ cups milk
2 tablespoons unsalted butter
5 cups (1 pound) cherries, pitted
Preheat the oven to 375 degrees. Make a batter with the flour, 2 tablespoons of the sugar, the eggs, salt, and the milk, beating the mixture until smooth. It should not be too liquid. Grease a pie pan and put the cherries into it; they should be tightly packed. Pour the batter over them and sprinkle with the rest of the sugar. Bake for about 45 minutes or until the batter is golden. Serves 4.
Genoa Cake/ Pain de Genés
½ cup unsalted butter, softened
1 ½ cups confectioner’s sugar
2 ¼ cups ground almonds
2 tablespoons kirsch
2/3 cup flour
½ cup sifted confectioner’s sugar (optional)
1 cup slivered almonds (optional)
Grease a shallow 8-inch cake pan. Preheat the oven to 350°. Cream the butter in a bowl and beat in the sugar, beating until the mixture is creamy. Continue beating well after each addition. Beat in the ground almonds with the kirsch. Finally, add the flour and beat well. Pour into the prepared pan and bake for 40 minutes or until golden. If desired, sprinkle with the sifted confectioner’s sugar and top with slivered almonds.