Coq Au Vin

 “Welcome back, Mr. Lefebvre, Casey is just starting the dinner service. He has Coq au Vin this evening.”

            “Ah, chicken and wine, one of my favorites,” James said, heading straight for the dining room. 

            “Just another fancy name for stewed something,” Mrs. Marshall muttered behind him, trying to keep up with his long stride so she could show him to a table in the once again full dining room.

            Samantha and Casey were passing out meals to customers as James settled his napkin on his lap.

            “Good evening, Mr. Lefebvre,” Samantha greeted, as she brought him a glass of water.  “Coq au Vin, tonight and it’s delicious. Mrs. Marshall made chocolate cake for dessert.”

            “I look forward to it, Miss Aikens,” he said happily. Chocolate cake was his favorite. 

            “I still need to debride your burn, Mr. Lefebvre, to assure there is no infection setting in.  As I mentioned, this will be uncomfortable, and I recommend a dose of laudanum before I start.  If we time this, you can go straight to bed after and sleep soundly,” she explained calmly, seeing the concern on his face.

            “Let’s see how it goes without the drug.”

            “As you wish,” she said, wondering what the hubbub was about a little pain medicine.

            James savored his meal making sure to save room for cake. 

“This cake is exceptional, Mrs. Marshall,” he complimented. “The frosting is the best I’ve ever had.”

            “Thank you very much, Mr. Lefebvre,” she cooed, quite pleased to have his attention. “The frosting is mostly butter, which is why it’s so good. I feel too much sugar makes it grainy.  How was your Coq au Vin?”

            “Delicious, right up there with what I’ve eaten in France,” James offered. “You have a special talent in the kitchen.”

            “Don’t we know it, Mr. Lefebvre.”

Coq Au Vin

Fry diced salt pork until crisp. Remove salt pork and add to fat 3 young, cut up chickens covered with seasoned flour. Brown. Add 1 bouquet garni, 2 quartered onions, 1/4 tsp each thyme, rosemary and marjoram, 3 C Burgandy wine, and a flour and water paste to thicken. Simmer until tender. Serve over rice with salt pork and sautéed mushrooms.

Chocolate Cake

2 C + 3Tbsp. flour

1 3/4 c sugar

3/4 c cocoa

3/4 c oil

1 ¼ c milk

3 eggs

1tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1tsp. vanilla

mix on med. 5minutes, line 2, 9-inch cake pans with parchment & amp; oil,

Pour in batter and even out, bake approx. 30-35 min at 350° check center with toothpick. Cool before frosting.

Chocolate Frosting

Cream together,

1 Lbs. butter

1/2 bag powdered sugar

Mix in thoroughly

1/2 c cocoa

1/4 tsp. almond extract

1 tsp. vanilla extract

whip till very fluffy!

Frost cake with a good portion between the layers. Extra frosting can be frozen for later use. This frosting is best served at room temperature.