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By Emma Brewer and Parisa Karami
Souffle
A cheese souffle requires a gorgeous thickened white sauce and a functioning super ego.
Cassoulet
The cassoulet process involves grasping whatever saucisson you have and transferring it into the simmering broth. Ideally you will have Polish saucisson but of course Italian will do nicely.
Sometimes, this is not even a saucisson at all.
Escargot
Twelve snails, a cup of butter, a pinch of parsley. Some chefs enjoy salting the snails, just to experience a moment of dominance in an otherwise powerless existence, but I certainly don’t!
Lobster Bisque
Mustn’t gaze at this abomination for too long; remember that what has been repressed will return in unexpected ways.
Parfait
Society demands a perfect parfait. But unacceptable desires interject, layer upon layer. Another layer of custard should smooth it out.
Beef Bourguignon
Browning the beef chunks is an appropriate way to sublimate those other urges. You know the ones.
White Wine Poached Poisson
Once your sole is poached and plated, there is nowhere to look but deep into its eyeball.
The fish understands the truth about you. The lobster did too.
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Jarastyle – #Freuds #Mastering #Art #French #Cooking #Parisa #Karami #Jul
Courtesy : https://thebelladonnacomedy.com/dr-freuds-mastering-the-art-of-french-cooking-c33389b46908?source=rss—-e9e22d25fb5e—4