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Sweets for the Sweet: An Array of Desserts Named in Honor of Women |
| Section: LIFE / FOOD |
| Author: Claire Hopley |
| Publication: The world & I online |
| Issue Date: 2/1/2000 |
| Size: 2,918 Words, 17,793 Characters |
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When the Savoy Hotel opened in London in 1889, ladies did not eat in hotel restaurants or other public places. Chefs catered to men, making hefty roasts and substantial pies. Restaurants smelled of cigar smoke rather than delicious food or delicate flowers. Auguste Escoffier, chef of the Savoy, helped change all that.
Escoffier came from the south of France, where customs differed. He liked cooking for women. His food was lighter, beautifully composed, and presented with artful garnishes. Soon the elegant rooms and fine foods of the Savoy were tempting the actresses and singers who starred at the neighboring Savoy Theatre. The doyennes of high society followed. Escoffier was delighted and responded by flattering his clientele by naming desserts and other dishes after them.
The most f...
. . .
...to clarified butter. Have the buttery side uppermost. Put it in the oven and bake for 20 minutes at 400*F degrees. Reduce the heat to 350*F and continue baking for another 40 minutes. Let cool to lukewarm. Unmold by running a spatula between the pan and the bread and inverting the whole thing onto a shallow serving plate. Sprinkle with 1/4 cup sugar and garnish with sliced apple. Serves 6--8.
(812 of 17,793 characters)
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