| Recipes From Chef Vatel's Most Famous Menu
for King Louis the XIV April 24, 1671 at the Chantilly castle
Who was Chef Vatel | Recipes from the Menu | The Menu
Anchovies Sevigne
Melon with Parma Ham
Lobster Quenelles With Shrimp Sauce
Leg of Lamb
Vatel Duck Sautéed in Madeira Wine
Strawberry Bombe
Adaptations by Janet Clarkson and Stephen Block
Anchovies Sevigne*
It was not at that time common to name dishes in honour of famous people - that trend flourished later in culinary history. There is no mention of the dish in Larousse, which is strange. It was also not usual to record precise amounts of ingredients in the seventeenth century, so I suspect this is a later interpretation of the dish. I understand that there are some 17th C recipes in:
The only recipe I know (without being sure of its authenticity) for this is:
2 small, young lettuces, such as butter lettuce
3 tablespoons of butter for every 8 ounces (250gm) of lettuce
salt and pepper to taste
1/2 cup freshly cooked tuna fish
1/4 cup truffles
Approx. 3 tablespoons of mayonnaise
12 - 16 anchovy fillets, fresh if possible, and slightly flattened
4 hard boiled eggs, cut in thick slices
1 tablespoon of olive oil
Garnish: lemon wedges and slices of cooked beets.
Shred the lettuce coarsely and season to taste with salt and pepper.
Cook gently in the butter until the liquids are absorbed. Set aside to keep warm.
Press the tuna and truffles through a fine sieve and mix well until the mixture is smooth. Add enough mayonnaise to bind. Spoon this puree onto the anchovy fillets and then roll the fillets. Place each fillet on a slice of the hard boiled egg and place on a serving plate. Surround with the lettuce and sprinkle over with the olive oil. Decorate the plate with the lemon wedges and beet slices and serve as an hors d'oeuvre. Serves 4 - 6.
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Melon with Parma Ham
Ripe honeydew melon - ½ large
Parma ham - 6 wafer-thin slices
Lemon - 1, juice only
Black pepper
Lemon wedges - to serve
Chill the melon thoroughly. Cut it into six slim wedges, scoop out the seeds and cut the skin away. Place one piece of melon on each slice of ham and wrap the ham neatly over the melon.
Pack each portion in cling film and place them in a rigid container or wrap in foil in a chiller box. Sprinkle the melon and ham with lemon juice and freshly ground black pepper just before serving. Serve the melon gondolas with the wedges of lemon.
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