Dinner tonight

[Darwins Selection]

And what did Cook make you, Mr Darwin sir?

Lamprey pie with port of course.

[Nick]

I can hear Miss D retching from here 

[Miss Demeanour]

I had to look it up 

Now I'm retching 

[Nick]

Lamprey Bordelaise

• Bleed the lamprey by hanging it by the head and cutting the tail over and container to collect the blood. When there's no blood dripping anymore, dip the lamprey in boiling water for 1 minute.
• Take it out and peel it. Cut in 4 cm-thick (1,57 inches) slices. Put the slices in the container of blood.
• Cut the white part of the leeks into 7-8 cm-long (2,76-3,15 inches) whistles and them in butter.
• Add the diced ham, the shallots and onions. Sprinkle with flour and .
• with the wine and broth. Add the cloves and bouquet garni. Add pepper, salt a little. Add two crushed garlic cloves. Bring to a boiling point, then cook for 45 minutes over low heat.
• 45 minutes later, add the pieces of lamprey in the sauce, cover and cook again for 45 minutes.
•Remove the slices of fish, and them in another pan or skillet with Armagnac.
•Pour the equivalent of a glass of warm sauce over the blood in order to dilute it, and poor in the skillet. Stir well. Put back the lamprey, season and cook for 10 minutes with the lid on. Beat the sauce with butter.
•Meanwhile, toast the bread and rub it with the remaining garlic.Put the lamprey in a shallow dish, on the slices of bread. Put the leeks all around, with the sauce.

ALternatively, throw everything away and just drink the wine 

[Steve]

Lamprey Bordelaise

• Bleed the lamprey by hanging it by the head and cutting the tail over and container to collect the blood. When there's no blood dripping anymore, dip the lamprey in boiling water for 1 minute.
• Take it out and peel it. Cut in 4 cm-thick (1,57 inches) slices. Put the slices in the container of blood.
• Cut the white part of the leeks into 7-8 cm-long (2,76-3,15 inches) whistles and them in butter.
• Add the diced ham, the shallots and onions. Sprinkle with flour and .
• with the wine and broth. Add the cloves and bouquet garni. Add pepper, salt a little. Add two crushed garlic cloves. Bring to a boiling point, then cook for 45 minutes over low heat.
• 45 minutes later, add the pieces of lamprey in the sauce, cover and cook again for 45 minutes.
•Remove the slices of fish, and them in another pan or skillet with Armagnac.
•Pour the equivalent of a glass of warm sauce over the blood in order to dilute it, and poor in the skillet. Stir well. Put back the lamprey, season and cook for 10 minutes with the lid on. Beat the sauce with butter.
•Meanwhile, toast the bread and rub it with the remaining garlic.Put the lamprey in a shallow dish, on the slices of bread. Put the leeks all around, with the sauce.

ALternatively, throw everything away and just drink the wine 

I need some booze after reading that.  What a waste of Armagnac 

[apc2010]

And what did Cook make you, Mr Darwin sir?

Lamprey pie with port of course.

Which one ....Southampton......

[Darwins Selection]

And what did Cook make you, Mr Darwin sir?

Lamprey pie with port of course.

Which one ....Southampton......

Cowes, naturally.

[apc2010]

And what did Cook make you, Mr Darwin sir?

Lamprey pie with port of course.

Which one ....Southampton......

Cowes, naturally.

Awaits BM;s brown n steamy joke,,,,,,,,,

[Grumpmeister]

I thought most of BM's jokes were brown and steamy... 

[Barman]

 

[Barman]

Corned Beef, eggs & chips.... 

[Marley's Ghost (Imbiber of Spirits)]

And what did Cook make you, Mr Darwin sir?

Lamprey pie with port of course.

You surprise me Sir!

I would have expected a man of your standing to have confit swan with turnip puree all washed down with elderflower champagne . . .

[Barman]

Take-away kebab now....

[Baldy]

I had crab sarnies then some stilton and port in the pub  .....prolly not a lot to cook at home tonight.

[Nick]

Beef casserole, mixed veg, fruit salid (£1.50 from college restaurant  )