The culinary world was transformed when Julia Child experienced her first French meal of sole meunière.
From that moment on, her journey of love and education of food ultimately introducing American housewives to French cuisine has enriched and enchanted dining for us all.
This campaign includes restaurants, chefs, bookstores and bloggers combined to celebrate Julia – raising One Million voices in tribute.
|I chose to add fresh Tarragon from my garden. I decorated the plate with a Tarragon blossom and a chive blossom.|
Beat the eggs and seasonings in the mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.
Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat one jerk per second. It is the sharp pull of the pan toward you, which throws the egg against the far lip of the pan, then back over its bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks the eggs will begin to thicken. (a filling would go in at this point).
Au Fromage (with cheese)
*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright ©