I'm not sure I can make it to the end of Elizabeth David. I got some hare out of the freezer but just couldn't face cooking it. It was meant to be hare with beetroot, I had even pulled up my only beetroot to use. The puny golf balls of beetroot didn't encourage me to remove the hares membrane and start cooking. The problem with French Provincial Cooking is whenever I count up the recipes I seem to always only be just over half way through. Classically I have left the worst and most challenging recipes to last. My initial plan was to finish as the last quince ripened. My girls picked the first lot this afternoon, it's not a bountiful year so I will try to make the ED quince recipes this week.
This photo was therefore our dinner a perfect September Supper. Globe artichoke cooked a la greque a la ED. The chanterelle mushrooms were cooked to one of her recipes. Washed well and randomly chopped, fried in butter, seasoned, parsley added then some left over meat juices, amazing on shepherds loaf. The tomatoes are from Horsley and some of Mary Holbrook's cheese, what more would you want.
Better put the hare in the fridge.