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Rhys Bowen

Rhys Bowen Quotes

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Famous Rhys Bowen Quotes

“The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.”

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Book:Above the Bay of Angels
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“Between ourselves, I think they use too many rich sauces. One never gets the true flavor of the meat or vegetable. Her Majesty's favorite accompaniment to roast beef is a horseradish cream sauce that is so hot the meat must taste like paper. Most of the vegetables the queen eats are made into purees. And her meat is often turned into ragouts and terrines. Some dishes mix too many flavors. The queen loves butter and cream with everything. So bad for her." And I grinned. He nodded as if he understood. "So you have a palate that appreciates the taste of good ingredients?" "I do." "And how did you develop this?" "I must have inherited it from my father, who had lived well and appreciated fine food. I was apprenticed to a good cook who produced simple English fare- pork chops, roast lamb, roast pheasant, chicken, sole, lobster. There was a sauce to accompany them, but it never overwhelmed the flavor of the meat or fish.”

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Book:Above the Bay of Angels
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“A simple roast duck, with an orange sauce, might be a good way to start," he said. "The secret is to prick the skin in a thousand places, place it in a moderate oven for an hour, bring it out, let it stand for the fat to run off, then baste it, put it back in a hot oven to crisp the skin." "Is this how you are serving it tonight?" "No, that would be an insult to my talent," he said. "I serve the traditional magret de canard. The breast of the duck cooked in its own fat until the skin is crisp, and then I shall serve it with figs and balsamic vinegar and local honey.”

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Book:Above the Bay of Angels
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