L'addition sur le menu
I am not sure if my French is correct, never mind -
This is one I decided on when I found a packet of Veniard's teal hackles this afternoon.
Hook: #14 TMC 206 BL.
Silk: Pearsall Hot Orange.
Body: Hot Orange silk, well waxed.
Thorax: Camel, sulphur orange.
Hackle: Teal feather.
Perhaps Canard a l'Orange for this one.
From Wikipedia:-
Canard a l'Orange is a classic French dish in which the duck is roasted and served with an orange sauce. It is thought that this particular dish has its origins in the cuisine of Tuscany, Italy).
This dish, which the Tuscans called "Paparo Melarancia" was exported to France by Catherine de Medici, who married Henry II of France, decided to bring a piece of his Florence.
Catherine's arrival in France, in fact, there has been a gradual integration of the Florentine cuisine in French, hence the French decided to claim as their recipes including, of course, duck with orange in France called "caneton a l orange".
I have made additions to the Coq-au vin article on my web-site.
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