I have Mary and Vincent Price's A Treasury of Great Recipes.
Their Quiche Lorraine:
Last time we were in Paris we were introduced to a charming little bistro called La Boule d'Or not far from the outdoor markets. The night we were there we had little individual quiche Lorraines, puffy and golden brown, and swore they were the best we ever tasted.
*Vincent Price voice* Goddamnit these pies are best we ever tasted!.
Get how he instructs to make the pastry. I'll guarantee you this will result in thick cardboard:
Measure onto a pastry board 1 cup of flour. Make a well in the center.
[What IS IT with these wells in the center? Didn't people have bowl? Were they averse to cleaning a bowl? I see this time and again and it simply does not make any sense.]
Into the well put 1 egg yolk and 1/2 cup of butter, a pinch of salt and one tablespoon of water. Mix ingredients in center to a smooth paste and quickly work in the remaining flour to make a soft dough.
No! You chill the bowl, the flour and the butter and the egg. You cut the butter into small pieces, then rapidly smash each piece with your fingertips distributing the butter throughout the flour. Each smashed piece of butter coated with flour becomes a flake. You literally make the flakes this way. Working rapidly so the heat of your hand does not melt the butter.
Add salt.
Loosen the egg with water, and mix just enough to bring the dough together. You can use vodka so that it evaporates during baking resulting in a dryer and flakier crust. Then weight and pre-bake and paint with egg to waterproof because you're going to add liquid into the shell and you don't want to become soggy.
Here's the thing though. Here's Price's recipe for the filling.
1/2 lb bacon cut into bits and fried. Put in pie shell Add 1 + 1/2 cup Gruyère cheese.
okay so far but then
8 egg yolks. 1+ 1/2 cup heavy cream
Ha ha ha ha ha ha ha.
That kills me.
I made this several times and it really is great. But Vincent and I are skinny and this will kill regular people. It's just not done.
Go ahead and look up [vincent price, quiche lorraine] and see that people win contests with a revised recipe that uses 4 egg yolks.
For they have seen the light. Eight eggs is too many eggs.
And so goes the entire book. Absolutely everything in it is overwrought. The book is a HORROR I tell you. Its pompous, pretentious, grandiloquent. It's fatuous, supercilious, vainglorious throughout. Turgid, high-flown and haughty. It's officious, snooty and stodgy. The photography is deplorable and woefully outdated and faded. Its recipes unusable with ingredients vainly exotic. Its binding is like a cushion, its decoration preciously quaint and old womanly. It's an eggsquisitely eggcemplary eggregious joke.
2 comments:
I have Mary and Vincent Price's A Treasury of Great Recipes.
Their Quiche Lorraine:
Last time we were in Paris we were introduced to a charming little bistro called La Boule d'Or not far from the outdoor markets. The night we were there we had little individual quiche Lorraines, puffy and golden brown, and swore they were the best we ever tasted.
*Vincent Price voice* Goddamnit these pies are best we ever tasted!.
Get how he instructs to make the pastry. I'll guarantee you this will result in thick cardboard:
Measure onto a pastry board 1 cup of flour. Make a well in the center.
[What IS IT with these wells in the center? Didn't people have bowl? Were they averse to cleaning a bowl? I see this time and again and it simply does not make any sense.]
Into the well put 1 egg yolk and 1/2 cup of butter, a pinch of salt and one tablespoon of water. Mix ingredients in center to a smooth paste and quickly work in the remaining flour to make a soft dough.
No! You chill the bowl, the flour and the butter and the egg. You cut the butter into small pieces, then rapidly smash each piece with your fingertips distributing the butter throughout the flour. Each smashed piece of butter coated with flour becomes a flake. You literally make the flakes this way. Working rapidly so the heat of your hand does not melt the butter.
Add salt.
Loosen the egg with water, and mix just enough to bring the dough together. You can use vodka so that it evaporates during baking resulting in a dryer and flakier crust. Then weight and pre-bake and paint with egg to waterproof because you're going to add liquid into the shell and you don't want to become soggy.
Here's the thing though. Here's Price's recipe for the filling.
1/2 lb bacon cut into bits and fried.
Put in pie shell
Add 1 + 1/2 cup Gruyère cheese.
okay so far but then
8 egg yolks.
1+ 1/2 cup heavy cream
Ha ha ha ha ha ha ha.
That kills me.
I made this several times and it really is great. But Vincent and I are skinny and this will kill regular people. It's just not done.
Go ahead and look up [vincent price, quiche lorraine] and see that people win contests with a revised recipe that uses 4 egg yolks.
For they have seen the light. Eight eggs is too many eggs.
And so goes the entire book. Absolutely everything in it is overwrought. The book is a HORROR I tell you. Its pompous, pretentious, grandiloquent. It's fatuous, supercilious, vainglorious throughout. Turgid, high-flown and haughty. It's officious, snooty and stodgy. The photography is deplorable and woefully outdated and faded. Its recipes unusable with ingredients vainly exotic. Its binding is like a cushion, its decoration preciously quaint and old womanly. It's an eggsquisitely eggcemplary eggregious joke.
I read more Polanski little girl victims are coming forward. Gomorrah..err. Hollywood, is crumbling.
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