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9 September, 2008

Solferino, haddock, potatoes

Paris International Cooking SchoolWell, this Wednesday Laurent and I will be in the History House for the navy whatever display. So the Wednesday afternoon class is shifted to Monday (yesterday).

History House is the Royal Australian Historical Society building, located in 133 Macquarie Street, Sydney.

There's the usual weekly food entry. Yesterday I made 'Solferino' Cream of Tomato Soup, Smoked Haddock in Buttered Lemon Sauce and Baby Potatoes with Fine Herbs dishes as part of Laurent's Express and Tasty Cooking Class.

Here are the photos from my Express and Tasty Cooking.

The first course:
'Solferino' cream of Tomato Soup

(As usual, one more photo follows ... )

The main course:
Smoked Haddock in Buttered Lemon Sauce together with Baby Potatoes with Fine Herbs

The dishes are:
'Solferino' Cream of Tomato Soup
Smoked Haddock in Buttered Lemon Sauce
Baby Potatoes with Fine Herbs

Yesterday's dishes were quit easy to make, well, this course is called Express and Tasty Cooking. I still don't know what Solferino is after making 'Solferino' Cream of Tomato Soup. Well, it is not my favourite. Haddock is a kind of yellowish/reddish fish. Smoked Haddock in Buttered Lemon Sauce with Baby Potatoes with Fine Herbs taste great for two reasons. My pink salt was used and they were placed on a square plate.

Another chicken-knowledge for Rev. Dr. Wu Yi. How do you get double-yolk eggs? Well, you need to either find some "abnormal" chickens or some newly hens to lay double-yolk eggs. Some newly hens may lay double-yolk eggs as their bodies are not ready in production cycle/stage. Double-yolk eggs are generally larger and longer than regular (single-yolk) eggs. Naturally, double-yolk eggs don't hatch chickens.

Again, all food taste better once you place them on square plates.

This entry has Lightbox effect enabled. Click on the thumbnails for larger photos.

Related blog entries:
pink rock salt (15 April, 2008)
All food taste nice once you put them on square plates (3 August, 2007)

Posted by Antony on 9 September 2008 12:56 PM | coffee and food, photos
Tags: ,

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comments
I'd never heard of double-yolk eggs before, to be honest. The most deviation from the standard egg we have here is when a fertilized egg will get into the store-bought eggs (sorry Rev. Dr., we haven't got chicken farms in this climate), but since they're kept refrigerated, the only noticeable difference is a bit of blood inside the yolk.
Posted by Don_HH2K on 9 September 2008 2:38 PM.
The soup looks suspect and despite the square plate, triangles of toast instead of some real bread is pretty lame. Hardly haut cuisine!!
My mother made Scotch Haddock every Friday night when I was a kid. I've never really liked it and my father outright refused to eat it, so he got good food on Friday nights..LOL!!
Posted by Rev.Dr. Wu Yi on 9 September 2008 9:33 PM.
I don't think your mother put some nice Buttered Lemon Sauce with the haddock.
Will, Pink Salt will do if you don't have Buttered Lemon Sauce.
Posted by Antony Shen on 10 September 2008 5:40 PM.
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