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Home Cooking 18

Mrs. Alfred Hitchcock in the kitchen

Lady Grey | May 27, 201502:21 PM

I've just been reading a dismal biography of Alma Reville, wife of director Alfred Hitchcock. Besides being Hitchcock's closest collaborator, she was also highly praised as a great cook. Okay, I'm not impressed by the recipes included at the end but, well, maybe it was a 1950s sensibility.

But I thought I'd share one of the better-sounding ones:

Poulet a la Vallee D'Auges

Two 3-pound broiler chickens, cut into pieces
Salt and peper
1/4 pound butter
4 tablespoons Calvados or applejack brandy
5-6 shallots, finely chopped
1 tablespoon chopped parsley
1/4 teaspoon dried thyme
1/2 cup white wine
1/2 cup heavy cream

Salt and pepper the chicken, and brown in butter. Cook for 15 on lower heat, turning occasionally. Add the Calvados/brandy, light it, and shake the pan while the flames die down. Add shallots,parsley, thyme, and wine. Cover and cook until chicken is tender. Remove chicken to heated platter. Add cream to pan, heat, and pour over chicken.

And this menu for a dinner for Tippi Hendren's birthday in 1963:

Mushroom appetizer
Cheese rolls

Pate maison
Turtle soup
Cheese straws
Filets of sole Meuniere
Watercress rolls
Stripper of beef
Small roast potatoes
String beans

Strawberries in pineapple
English cream
Birthday Duke of Windsor
Peach cup

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