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Quote by Lisa Kleypas

“Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.”

Quote by Lisa Kleypas

Book:Devil's Daughter
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Devil's Daughter

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Author

Lisa Kleypas
Lisa Kleypas

Lisa Kleypas, born in 1964, is a renowned American romance novel author. Her works are known for their delicate emotional descriptions and captivating storylines, which have won the hearts of numerous readers. more

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“A few minutes later Agnes had reached the market and was battling through the throng. She stepped over rotting offal and cabbage leaves to prod breasts of pheasant and partridge. She sniffed oysters and herrings and asked the prices of oranges, shouting her requirements over strident cries of "New mackerel!" and "White turnips and fine carrots, ho!" and "Fine China oranges and fresh juicy lemons!" She watched a juggler with blackened teeth catching knives in his mouth, then sampled a corner of gingerbread so spicy tears welled in her eyes. The street child had slipped from her thoughts. Within the hour, Agnes had arranged deliveries with half a dozen tradesmen whose goods she could not carry, and jotted every item and its price in her notebook for Mrs Tooley's accounts. In her basket she had carefully stowed sweet oranges, Jordan almonds, two dozen pullet eggs, a pickled salmon, half a pound of angelica, the same of glacee cherries.”

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“A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.”

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“Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce. "There are over fifteen individually prepared components in this," Matthew started. "And you must know them all!" Jake added. Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.”

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“Having great components is not enough. We are obsessed in medicine with having great components, the best drugs, the best devices, the best specialists, but pay little attention to how to make them fit together well. Berwick notes how wrong-headed this approach is. Anyone who understands systems will know immediately that optimizing parts is not a good route to system excellence, he says. He gives the example of a famous thought experiment, of trying to build the world’s greatest car by assembling the world’s greatest car parts. We connect the engine of a Ferrari, the breaks of a Porsche, the suspension of BMW, the body of a Volvo. What we get, of course, is nothing close to a great car. We get a pile of very expensive junk.”

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“¿Pero no se parecía su vida más bien a uno de esos grandes plátanos de tronco potente que bordean las calles de la ciudad, crecido despreocupándose de las meadas de los perros, de los papeluchos, de las colillas de cigarrillos y de las latas acumuladas entre sus raíces, indiferente al espray fluorescente con el que los enamorados trenzan sus nombres, a las obscenidades, que cada temporada son más fuertes, grabadas en su corteza? Un árbol cuyas raíces no respiran, sofocadas por el asfalto, agotadas por las vibraciones de los autobuses, con las hojas grises y el tronco ennegrecido por el hollín que, a pesar de todo, conserva su poderosa altura porque, como todos los árboles, sólo quiere una cosa -saciarse de luz- y para hacerlo debe continuar elevándose: hacia arriba, más arriba aún, hasta sobrepasar la sombra de los edificios. Una conquista que todos los inviernos es aniquilada por la implacable hacha del Servicio de Jardines que lo poda a la perfección y de sus bonitas ramas no deja más que minúsculos muñones. A pesar de la mutilación, sin embargo, el plátano no se rinde y cada primavera de sus amputados brazos despuntan numerosas varas y, de esas tiernas ramas, las primeras hojas.”

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Author:Susanna Tamaro
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