The highlight of this "simple" lunch was the wine. Most meals at the Leclerc house include a bottle of wine, always french, of a variety of regions and age.
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Veal roasted with black olives, mashed potatoes (dug up from
the garden yesterday)
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| A very good Bourgogne red. After 7 months in burgundy I can say that I usually find the reds from that region to be too acid for my taste, but apparently they age very well, as this one has |
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| A
“digestive” of green tea in cool glasses, and a homemade pâte de fruit made from the cassis grown in their garden |
Pâte de Fruits:
You need a fruit juicer and a food mill, and to think one week in advance!
Extract the juice of the fruit with a juicer.
When you have extracted the juice, pass the pulp through a food mill
(fine grid) turning the handle counter-clockwise from time to time. If there is 500g of strained pulp, add 500g
of sugar. If you are in a hurry add 2
tablespoons of gelatin.
Bring to a boil and let it boil for 8-10 minutes, stirring constantly
with a wooden spoon.
Pour onto greaseproof paper.
Keep in a warm dry place for 5-6 days to dry out any surplus humidity.
Cut into squares, roll in crystalized sugarm,
store in an air-tight tin.
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