Eat, Drink And Be Buried
“He was not doing it himself, of course, but supervising a young woman who was evidently a novice.
“That’s right,” he was saying. “First, remove the right leg, then the right wing…turn it on its right side and remove the left leg. Now remove the left wing…that’s it, now cut away the fillets on either side. Now cut the carcass in half. Good. Remember that the carcass, the neck, the head, and the feet all go into the stock.”
He turned to me. “We have to train our own staff,” he said, “it’s so difficult to find good people.”
“I hear the same complaint everywhere,” I told him. “Still, you shouldn’t have trouble finding young people who want to work here. It’s a great opportunity for them to learn their trade under a chef of your renown.”
He gave a Gallic shrug but the compliment registered.
“Madeleine was telling me you’ve been looking at the serving of eels,”
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