Painting him with the colors of the modern Thoroughbred palette is impossible. The most important people in his life are long dead. His name is all but forgotten, marginalized after half a century’s worth of racing lore. But FB doesn't notify me of new comments, so if the post is more than a week old and you want to make sure I see your comment, it's better to use the comment box.Ack Ack is too good in America’s richest race of 1971, the $175,000 Hollywood Gold Cup. You can comment using the box below or your Facebook profile. – the lemon totally erases the calories in the butter.Īll you need now is some gorgeous flowers to decorate your table.Īnd some dessert – we have two whole red ones in our garden!Īnd you’ll need the plat principal, of course. That your guests are supposed to spritz on their salmon toast (over their own plates). Okay, here’s the platter with a couple of lemon wedges, Place a pretty fold of smoked salmon on top. (What, are you surprised? This is France!) Spread a generous helping of butter on it.
Those butter calories are totally erased by the fiber in the radish.ĭo you want to learn about another French hors d’oeuvre that’s as easy to prepare? Here’s a half platter-full of prepared radishes.ĭon’t worry.
You cut a cross in the radish 2/3 of the way through (after cutting the ends off), Don’t scrimp on the quality of the butter, kay? Because you really taste it. Once you find the right radishes, you’ll need some salt for this complex creation,Īnd some butter. “ I think you ought to accept me the way I am.” “What’s that plastic container doing next to those supposedly ‘home-grown’ radishes, Lady Jennie,” you might ask? Well, my radishes were a little pathetic, to tell you the truth they were … spindly. Hors d’oeuvre literally means “outside the creation.” In other words, it’s what’s served apart from the principal masterpiece that you’ve cooked up for the evening. The main course is called “le plat principal,” the principal platter. In French entrée does not mean the main course like it does in American English. Once you sit down at the table, the little thing you get before you start your meal, like soup or salad with melted goat cheese (for example), is called an entrée. You would serve the hors d’oeuvre instead of peanuts/chips only if you’re going to be starting dinner later than usual, or if it’s a simple cocktail reception.Īnother point of interest here. You usually have this before dinner, although it can sometimes be served before lunch. There is always juice served as well as maybe a soft drink like Schwepps Indian Tonic for those who don’t feel like having alcohol, but it mainly means liquor. Hard core liquor with some peanuts or chips on the side. Apéritif, which I assume is the Latin base (?) for appetizer, actually means booze. Everyone would think we were trying to be French.Īnother interesting fact is that hors d’oeuvre is not the same as appetizer. Although I suppose we’d all sound pretentious if we started changing the way we said it now. Did you know that hors d’oeuvre (there should not be an “s” at the end) is pronounced with the vowels in oeuvre like the vowels in the word could – “ or douvr.” Did you catch that? The “v” sound comes before the “r” sound, not afterwards like the way we pronounce it. These home grown fellas made me think of the most common way of serving them in France, as an hors d’oeuvre with butter and salt. It’s time to pick the radishes so I sent Young Knight out to harvest them and he did an impeccable job pulling the ones that were the right size and leaving the ones that were too puny.
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