The Marquise de Pompadour had a
significant influence on the flourishing of French arts during the reign of
Louis XV, a reign that is often considered the peak of French architecture
and interior design and during which she amassed a a major collection of
furniture and objets d'art. One of her lasting contributions to
French culture was her establishment of the china factory at Sevres
which became one of the most famous
porcelain manufacturers in Europe
and developed into one of France's more profitable industries.
She loved fine china and. worked with the leading French
artists to create many of the classic patterns and porcelain figures.
One of the
great ironies of history is that the
woman
who was the world's most famous and expensive courtesan was
sexually frigid. Jeanne-Antoinette constantly worried about her frigidity and
resorted to exotic diets based on popular but ineffective
aphrodisiacs. Every morning she drank
truffle and celery soup followed by a cup of hot chocolate laced
with vanilla and ambergris which eventually made her fat, and the
worry about her weight gave her wrinkles. When she eventually became
too fat and wrinkled to stimulate the king's passion, she stayed on at
court as Louis' s procuress, managing the king's
royal whorehouse,
Parc-aux-Cerfs
(Stags Park),
which was populated with a succession
of teenaged girls.
To celebrate Jeanne
Antoinette's birthday, we turn to her
family name Poisson (which
means "fish" in French), and suggest enjoying
Sole Pompadour
(sole poached in wine with shrimp and mussels) named after
the Marquise,
and pairing it with The Girl in the Fireplace
episode
of Dr. Who (2006)
in which Sophia Myles plays de Pompadour.
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- Poach fillets gently in white wine, fish
stock, salt and pepper and bouquet
garni for 10 minutes. Cook and
shell shrimp, leaving tails on. Reserve liquid.
- Steam and shell mussels.
- Reduce reserved fillet and shrimp liquid
to 2&1/2 cups.
- Carefully place sole fillets on a service
plate and arrange shrimp, mussels and rnushrooms around fish. Keep in
warming oven
- Make a roux with the butter and
flour. Slowly whisk in cups in all
and add. Thicken with egg yolks and cream. (DO NOT BOIL). Add salt
and pepper to taste.
- Remove serving platter from warming oven.
Spoon sauce over fish, shrimp, mussels, and rnushrooms. Serve immediately.
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