Friends
Staysea and I had the pleasure of having dinner at our friend’s home last night, Arnaud, Anne-Françoise & baby Manille. We also learned about an apéritif and digestif, drinks before and after dinner. The apéritif was a red wine mixed with pure alcohol that was very sweet and tasted kinda like maple sugar, which was made by Arnaud’s father. We had a great time and a wonderful dinner.
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Hi Jason and Staysea,
Your web site is wonderful. I like the pictures you took of the restaurant “Les bains de Montpellier”.
And I’m glad you enjoyed coming over for dinner.
As a souvenir from this evening that we spent together, I’m sending you the recipee for the “pain de thon” (tuna loaf)
Ingredients:
6 whole eggs
70g tomato paste
1 can of chunk tuna drained (that is about 200g of tuna)
liquid fresh cream (a bit more than 20cl)
Break the eggs into a bowl, then add the tomato paste. Blend the eggs and the tomato paste with a whisk and then add the fresh cream. It has to be quite liquid. Then season it with salt and pepper.
Take a fruitcake dish, start pouring half of the eggs mixture into it, crumble the tuna over it and then put the rest of the mixture over it.
Bake at about 200 °C (thermostat: 7/8)for 40 minutes. To know if it is ready or not, just put a knife into the loaf and if the knife blade is clean, then you can take the loaf out of the oven.
Then put into the refrigerator for a couple of hours. The longest, the best. Before serving it, remove it from the dish and decorate with tomato quarter or salad…
Enjoy,
Have fun during the rest of your stay here and have a good trip back
Manille and Anne-Françoise.