This recipe has apparently been on the menu at The Ivy since it opened in 1981. Simple to prepare, and terribly naughty. Just tell yourself it’s one of your “five portions a day”. This quantity serves about 4.
Tag: gluten-free
Crème au muscat et pruneaux au calvados
You must make the prunes at least a week and preferably a month beforehand. Do plenty … they are very moreish! (and they should keep for months anyway).
If you want to be less wicked, replace up to half the cream with milk – I did, with no ill effect on the final result.
Tomates à la crème
From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.
We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.
Poisson cru au lait de coco
The Polynesian national dish, as prepared on a Tahitian beach.
Note: when not on a beach in Tahiti it is much more practical to just buy coconut milk in a can or package. We found it was thicker than the fresh-off-the-tree variety so you could dilute it a bit with water.
Carpaccio aux deux thons
You may be dubious about raw fish, but I can assure you that this tastes superb and is a very elegant and original starter (if you can get hold of the fresh tuna of course). It’s very rich — you only need small helpings.