Recipes Armoricae and Breton
Name applied àdiverses meat preparations or fish, the best known
with lobster or lobster in the American.
The basis of this preparation is tomatoes with oil and melted butter and condimentée
with onion, chopped shallots, garlic, parsley, chervil and tarragon. The
wetting consists of white wine and cognac and binding final
is done with the intestines of these crustaceans kneaded with butter.
The term “Armorican”is , in fact, a deformation of’ “American” without
doubt because Britain (Armorica) is one of the best
shellfish producers.
But the origin of the term”American” just, as evidenced Curnonsky following
a letter received from a Mr Garrigue restaurant, a cook
French original sétoise named Pierre Fraysse.
It back from America where he had stayed in Chicago as “chief”, founded way back in Paris restaurant “Peters”. One evening,
shortly before the closure, of the guests introduced themselves and insist
dinner. Peters then goes back in the kitchen but the time and
it lacks goods. He decides to cook lobsters
a sauce made from tomatoes, garlic, shallot, white wine, brandy and
so that the lobster cooks faster it is cut into pieces.
The meal is a real success and when asked the name of the recipe it says,
still under the influence of his trip across the Atlantic, “lobster
the American”.
Besides, we must recognize that the composition of this primer (garlic, tomato, oil)
tends to prove that its origin is more south than Brittany. |
