By Julia Child
I have chosen the Toulouse-Lautrec Partie de campagne because I know they are going out on a picnic with dear friends, whom they will meet in a chestnut grove a bit ahead of us and to the right. Those friends will have the linens, plates, and silverware, as well as a cool bottle of welcoming Champagne, a bottle or two of Chablis, and a rather light, but fully developed red Burgundy for the cheese.
Our friends in the carriage have a lovely, very French luncheon folded into white linen napery and packed in two wicker baskets in the bottom of the carriage at the back, facing us. There is a ramekin of fresh osetra caviar and biscuits, as well as an onion tart on puff pastry to accompany the Champagne. The main course is cold roast pheasant with thin slices of Parma ham and ripe figs, and a celery remoulade on a bed of watercress. A half-dozen beautifully ripe tomatoes will be quartered and dressed on the site.
The cheese course is a perfect, meltingly ripe Epoisses, followed by a cunningly assembled salade de fruits. Chocolate lace wafers accompany the fruit, as well as small bunches of large sweetly perfumed green grapes.
The four good friends will feast slowly and lovingly, lolling on the grass, while the dog lies beside them, now and then thumping his tail when the laughter rises.
by Julia Child
Makes approximately 4 cups; serves 6 to 8
That big, brown, knobby, ugly vegetable known as celery root or celeriac is almost snowy white inside and makes a marvelous salad and accompaniment to smoked or broiled fish, cold cuts, and other vegetables. Because celery root can be tough unless it is very finely shredded, you will need either a food processor with a fine shredding disk or a hand-cranked julienne mill.
Note: The celery root is ready to serve now, but will be more tender if it steeps, covered, for several hours in the refrigerator—where it will keep nicely for several days.
THE ARTIST'S TABLE
Images from the National Gallery of Art, Washington DC
Edited by Carol Eron
Publication date: November 1995
55 recipes; 65 full-color reproductions
10" x 10"; 144 pages
(Reprinted with permission.)
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