A step by step guide to recreating a dish once served on the famous Orient Express. Apologies for this being quite long but although the cutlets were quite a quick preparation it was the Duchesse potatoes that took quite a long time!
Pommes de Terre Duchesse
500g russet potatoes, peeled
1 teaspoons salt, plus about 1/2 tablespoon for boiling the potatoes
50 g butter
1/2 teaspoon white pepper
A pinch of nutmeg
1 egg, at room temperature
2 egg yolks, at room temperature
30g butter, melted
Lamb Cutlets Fried in Butter
6 lamb cutlets, the smallest you can find, cut as thinly as possible
Salt and pepper
Clarified butter, enough to have about 1/4 inch (1 cm) of melted fat in your cooking pan
Juice from half a lemon
A small handful of minced parsley, for garnish
#lamb #orientexpress #escoffier
[Music] GRE cers we’re going to sort a fine D we’re going to fine D but I got let down on me meat so um it’s sort of semi fine dining we’re dining aboard the Orient Express now I’m starting early because I’ve got to get me potatoes done there you might think what’s special about that we’re not just having potatoes we’re having duess of potatoes or duess potatoes okay and they need quite a bit of messing around in preparation now I’m starting with about 500 kilos of peeled uh russets or something similar to those um there’s a little bit more than that here because I’ve just noticed as I’m peeling them some of these are a bit Mankey so so I’m going to be removing various bits but the first thing we got to do is get these chopped up into about inch cubes get rid of that Mony bit and then I’m going to Chuck them in a pan don’t water anything in there at the moment um so I’m going to get the rest of them ding in there and then we’ll move on to cooking them but tonight we’re ding on the Orient Express we’re having um lamb cutlets fried in butter accompanied by duess potatoes and asparagus tips so that’s them chopped up in there what we now do is we’re just going to cover them with some water I’ve just previously boiled this and then we’re going to give it generous pinch of salt and we’re going to boil these now for about 10 minutes now we essentially want to make sure that they’re not too soft we are mashing these sort of uh but at this stage we don’t want to do that um so that we can stick a knife in them um but we don’t want it Go in too easily okay and in the meantime while they’re boiling out like say about 10 minutes we get salt hand um we also going to make sure our oven is on around about 200 205° and you’re going to need a baking sheet with some parchment paper or something like that on it uh because we’re going to then put the drained potatoes in the oven and cook them for about another 20 25 minutes we’re sort of semi- drying them out a little bit okay so that’s the potatoes on the go um like I say this is a long process you’re going to need some butter some nutmeg um a Piping Bag you don’t have to but we’re going to okay uh three eggs you’re going to want one egg and you’re going to want two exra egg yolks I said butter didn’t oh you’re going to need two lots of butter because you’re going to need um butter at two different stages and that’s just for the potatoes and then they’re going to go back in the oven once we piped them um to be cooked so that’s why we’re a little bit Eary yet we got to get these potatoes done that’s bloody fine dining on the orent express for you right so that’s the them potatoes um cooked a bit and so all I’m going to do now is spread them onto this baking paper so Orient Express what’s the Orient Express well I think most people know it well I say is a train it was a train I never realized it doesn’t actually run anymore as such um the orang express um was a a train service that essentially went from Paris to eastan buul well that’s what it was originally so it was a longdistance um Railway service that run from Paris to Istanbul um which um started in 18 83 and so at that time it would take like almost 3 days to travel that distance um it eventually had terminals in London uh Brussels um Athens um but they came later initially like I say it was Paris to eastan ball um and it was considered a luxury passenger service now before I go ranting on too much I want to set this timer for about 20 minutes and like I say we’re just going to do them in there and then we’re going to bring them out now that’s when you’re going to need um a Sie now you could use a potato Riser but it doesn’t quite give you the same texture as your gan um with passing it through a CV and that is how it should be done according to August escoffier who was the chef or the chef who prepared the menus for the orange Express so um we’re going to just let that go for about 20 minutes and then we’ll come back and car on telling you a little bit more about um or Express and since I’ve just mentioned him is scoffy here so that’s them potatoes out of the oven they’re just starting to Brown now um but what we want to do is now obviously the the brown the crispy of bit aren’t necessarily going to do much but we want to try and pass this through the SI now it’s not going to be the easiest of jobs okay which is why some people would be tempted to say get the the rice on it and do it that way but it will result in a much creamier um final potato now actually I’m telling you about the orang express and and um I sort of misled you here because the first journey didn’t actually go to eastan it went to Vienna but it later expanded whoops trying not to get on that uh tray there it later expanded to be a sort of semi-regular Route across Europe Paris to stand about to say New Zeal for some weird reason now um the recipe uh pom um essentially that trans his actually original recipe translates as prepare a PR a potato croquet mixture and mold into the form of a small Brios artet um or bread rolls or flat cakes or pipe out with a Piping Bag that’s a bit we’re going to do I’m trying to do two things look one way look the other the same time um onto a buttered tray brush with beaten egg and place in a hot oven to color some 7 to 8 minutes before serving so these are going to be cooked again okay but before before we can get to that we’ve got to get this potato potato through here so that was escoffier’s uh recipe and he devised the went on to devise the menus um for the orange Express and it eventually became I say eventually quite soon it became like I say this luxurious um method of travel renowned for its luxury and its fine cuisine it had two baggage cars a restaurant car which was done out like any fine dining room at the time and it had four sleeping cars with a total of 56 beds on board cuz obviously it’s going to take near on 3 days um to get anywhere so this potato is going through it might look like there still quite a bit in the in the Sie there but there is stuff going through into the what’s name into the pan now I’m doing it back into that pan uh because we’re going to be um cooking it as such with some butter and Nutmeg and some pepper now the first menu on board that he he devis which was served on the 10th of October 1882 uh was oysters soup with Italian pasta turbet with green sauce um chicken alas filter beef with shatow potatoes uh chaua of great game an animals lettuce chocolate pudding and a buffet of desserts um at that time it was actually called the Orange expr uh it didn’t become called that or didn’t get that name until um 1891 so several years after it actually started World War I 1914 because of obviously where it was traveling uh they had to suspend the service and so the orange Express didn’t run during the War years and then restarted again in 19 19 it is going through um but I’m going to continue trying to get what I can through um and then like I say once you done that we then going to be mixing some other stuff right I think we got to the point now where we’ve got them sort of more crispy bits um you know the tougher skin uh we’ve got quite a big panful there I’ve also noticed that some of them Brown bits um have obviously been squeezed through the Sie but it ain’t isn’t going to matter cuz we’re going to be Browning it finally in the oven anyway um so I’m not sure I’m going to get much more off of that so just scrap I’ve been scraping as it go along um just get the remainder of that potato whoops get in there that potato off of there and we’ll ditch that in a second uh but there’s our potato okay let me just move that button I don’t want um that’s not the one I want and I’m going to want this later so actually I might just leave that there can’t do because I need that ring so I’m going to put this over here so what I’ve got now is I’ve got some white pepper some nutmeg um I’ve got about 50 g of butter now like I said we are going to add in egg to it but if we add it at this stage it’s going to scramble the eggs we don’t want it like that okay so we want a pinch of nutmeg that should do uh we want about half a teaspoon there a better measure this end up too much w’t we about half a teaspoon of white pepper and then like I say 50 g of butter now we now just want to mix all that into together melt that butter got to be just careful here obviously I don’t want to catch the potato so um the on Express like I say it came back into service after World War I um the 1930s were its hyday that was when you know it was at his most popular if you like and there was three services by then whoops um there was the Orient Express the simplon Orient Express and this came about because of opening up a tunnel that gave it new Roots um and the arberg Orient Express again taking slightly different Roots so you can’t really see but as I’m melting that butter and it’s mixing in it is very very creamy um it’s obviously not lumpy mashed potato at all um for those of you who think potato lumpy mash potato I mean for many many years I would never touch mashed potato and that was because of skull the lumpy mashed potato what B it is it’s bed potato it’s just I think it’s the texture you’re just not expecting something that’s supposedly meant to be all mashed up to have lumps in it are you and I’ve also realized it’s now past 6:00 it’s a bit warming it um and I ain’t got a drink I’m saving the wine for a bit later on um nobility royalty Bourgeois business people all favored the orange Express because obviously it got them from A to B but it got them from A to B in luxury um again it got interrupted by the second world war so War again interrupted it 1939 um however in 1945 um not all of the services uh came back um and then of course after World War II um the Iron Curtain started to fall across quite a few of the Nations that the um some of the trains went through and gradually the Communist ones were taking the standard um Orient Express carriages away and replace them with their own that they were running themselves and obviously things started to decline um and so by 1962 um the original Orient Express and the arberg Orient Express stopped running um there was just a simple one um but that was then replaced in 19 19 62 as well by slower service um and it essentially just ran um cars from Paris to Bel to Belgrade and twice weekly services from Paris to Ean and ains right I think that’s just about all mixed in there so I’m down going to take that off the heat and we’ now going to leave this to cool down to about room temperature and which point we’re going to be adding um our eggs um like I say if you add the eggs too soon you’re just going to have scrambled egg in there not very nice okay um and actually what you’ve got to do is prepare your eggs if we want one whole legegg and two egg yolks so I’ve got those eggs they were from two different batches and one really bright orange yolk the others yellow I’ve got a feeling my local supplier I hadn’t got any and we have to buy half a dozen from tesos I suspect they’re the pain ones so I’m just beating them together and now hoping that it’s not too warm we’re now just going to beat all that in together um the begin with is a little bit tricky because the potato just wants to slide around all over it um gradually as you start breaking that those lumps of potato down just starting to blend in better so you’ve got a very creamy mixture here um so these will not go into the oven directly uh they’re going to chill for an hour once we tip them and that will help them firm up um what amazing now I first put that in there I think panic mode that’s um way too runny um but it’s now now it’s fully Incorporated in there um so um told you about it gradually declined in and what was going on um 1971 the original company that supplied all the the carriages and that the wagon Le company um sold off or leased off the remaining carriages um it did continue um to supply the staff um it’s just they no longer sort of run the carriages if you like and the trains um Paris uh athin service 1976 that was it get the last bit of potato um 1977 the direct Orient Express service was withdrawn um there were various companies that were running sort of things I mean I think at one time you could even go to London and um get on one of the original sort of trains um simply for the dining experience think we um but 10th December 2009 the final train called orent Express um departed from Vienna and that was it and to be honest until I was sort of doing this I hadn’t realized that the orang express no longer exists as such um so we’re trying to create one of the dishes a scoffier invented you know employed like top chefs top French chefs to do all this so what we’re now going to do is we’re just going to pipe I’m using a star nozzle some Mounds of potato you don’t have to use a star nozzle like I said if you want you can just spoon it out um I’m hoping to make about four um I might be making them a bit on the big side the wife was can’t on anyway um air bubbles in that one but there you go so like I say these are now going to chill for an hour so at this stage we’re all fix on the hold um because we will cook our lamb um when we’re ready to start baking these in the oven um you’re also going to want some melted butter uh which we will brush over the top of these once we bring them out the fridge before we put back in the oven so if you want to turn your oven off uh you’ll be wanting to put it back on again for 200 or 205 um but that’s up to you so that’s the potatoes ready for the next stage told we about Express I can bore you about G of scof a when we come come to the next stage although you won’t necessarily see this uh we’ve had quite an extended break getting on for an hour while the potato has been in the uh fridge um oven’s up at 205 like I said and now we’re going to cook these cutlets now when I went to The Butchers cu the supermarket doesn’t do things like this and we discovered we’ve got two local butchers and so the wife said go to this one cuz parking’s easier I’ll have to check out the other one um little bit disappointed in what they had available and when I said to him I’m after some name cutlets he said to me you won’t get any of them this time a year he said far far too expensive he said British lamb has gone through the roof he said ridiculous prices we’re paying for lamb and he said and cutl this is just like out of question he said so all best I got is these chops and that’s nice big packs of chops um and I bought them but when I got them home I realized um they’re all a bit uneven so I’ve picked out here five fairly even ones and if you think they don’t look even you want to see the ones are taken out and put in the freezer um and what I’ve done is I’ve seasoned salt and pepper on one side and I’ve just flipped them over and then now just going to put some salt and pepper onto that side and then we’re going to cook them clarified butter oh I should have added by the way I haven’t done it yet but um this is actually I got all the this recipe from Max Miller taste and history um oh better pause now I’ve had some beer we’re now going to try this flurry thought I go for a French wine um and let it be for a little bit let’s try this out little bit sharper than I was expecting to be honest he said it’s quite fruity and I can’t he said about it now um these a nice as it describes a really dark wine anyway I Dr so I’ve seen something about Max talking about dying on the L satania and I thought oh don’t want to copy in too soon how about doing the orent express so I thought okay then let’s see if I can find some recipes the express and buck of me I discover that about month ago or month before I found his ly one it done one on the orang express so I thought oh well I’ll Nick that one so this is actually off of his um Channel okay and just like es scoffier said max said you want some nice thin lamb cutlets well these are hardly thin are they I did debate whether to try and cut them thinner I thought I’m going to make them right me so I’m not done that okay so these going to require a little bit more cooking now we maxed does the cutlets cuz it’s so thin you’re about 3 minutes on each side so he essentially started to cook his potatoes already I’ve not done that because I suspect these going to take obviously a little bit longer um we want to make sure the internal temperature so I’ve got me thermometer here is up to 65 so I think I’m going to cook them on one side first now if you haven’t got a big enough pan and you might not want a big pan I’ll tell you about a second um you can got a big enough pan you want to cook these in batches okay um I think I can get all of them in there um but even so I think I’m going to cook them on one side and then when it’s time to flip them over and cook the other side I’m going to put my potatoes in the oven so remember before you do the potatoes you’re going to want some melted butter okay so I’ve got about 30 odd grams in there but essentially you just want enough to brush over your potatoes excuse me that’s the beer that I had earlier the original escoffier recipe says cut the cutlets very thin well we ain’t doing that are we um and shallow fry in very hot clarified butter so I’ve got some ghee here ready arrange them in a circle on a dish sprinkle with some little lemon and the cooking butter butter cooking butter after adding a pinch of chopped parsley serve immediately and this is from the the famous cookbook which wasn’t just recipes it was techniques and everything else theid Culinaire by AUST escoffier produced in 1903 now you’re going to need enough butter in here which is why I went earlier I said to you actually might want a big might not want a bigger pan you’re going to need about a CM worth across the pan the butter so I’m just going to put that on there I might need to add a bit more okay um obviously this is you might argue B un Elfie with the amount of butter that’s in it um I also i r in tesos and I thought it’s probably under the speciality you know where they do all the Indian and the Mexican all the other ranges but I look down the butter in that range first no no not there so then went specially speciality oil and it had loads of different things could I find it went up and down that oil twice went back to the butter and margarin no so I thought i’ like to ask some well there was loads of people in tesos about most of them all stood around doing all but chatting and there was some young lady stood at the end of the aisle and I thought I have to ask her cuz the others are ignoring me the ones who seem to be older and Senior and I thought unfairly as it turns out will she actually know what the bloody I’m talking about so when excuse me I said I’m trying to find some ghee and she looked at me a bit blank and I said it’s clarified butter it normally comes in a tin oh she said I know what you mean I said spell it GH e and I felt a bit bad after that cuz she said oh yes I know so I’m just looking up which ey it’s on she I suspected it’s probably under all the speciality ones I said well I’ve been up and down that twice and I said and it’s going to probably end up being there and I’ve missed it just going to add a little bit more um and she took me right to it to the top shelf partly obscured by label but to be fair I should have seen it I said yeah I knew that would be the bloody case I knew it would be there thank you very much for your help and I felt a bit mean afterward you know saying to her oh you sp G um when she actually knew what it was once I explained it CL well actually what surprised me is she didn’t know she at first didn’t know what G was when I said clarified B all yeah I come to tin oh yeah I know there um anyway we now want to get this nice and hot that I’m going to put in the fridge in a second and then what we’re going to do is we’re going to put them in there so scoffier came up with this recipe Okay and like I said we’re going to get this up to temperature and we’re going to cook one side and if you’re doing cut thin cutlets about two three on one side two three on now who was he but actually referred to him as August esier he’s actually was George AUST scoffier um but he went by the name AUST um he was born 28th of October 1846 in France he died in Monaco um 12th of February 1935 I think he was about 88 but excuse me that beer had earlier I did Rush that beer bit I’ve been waiting the wife had to go and buy some because T she forgot put T um but he his body was returned to France and he’s he’s buried in the family plot in France so um he was a chef a restaurant a writer who basically popularized an updated cooking techniques and traditional French cooking lot of it based on some French woman who I can’t think of her name in the past and but he adapted her methods and updated them to fit in more with the keeping at the time I’m a little disappoint that one mainly because it’s not quite what I expected unlike es scoffier rather than this being the king of RS he was known as the king of chefs and the chef of Kings it’s all I think is getting quite hot now so as you can hear that sizling sizzling um so I’m just going to place these chops into that hot key and there’s plenty of room in it to do them all dropping it okay that there so and while that’s doing that at this stage I’m going to get those potato Dess out the potato out the potato out of the oven fridge even hell what’s wrong with me and at this point I’m now just going to brush them with this melted butter now they have firmed up quite a bit I suspect if I had put them in the fridge um they would have been a little bit squidy when I tried to do this bit um I didn’t butter or Grease the um underneath of the parchment paper so whether I regret that later or not I don’t know um there you go so that’s now got them like that and now we’re going to put them in the oven for about 20 minutes or until they start going golden brown so remember that’s about 200 or 205 okay now Max’s recipe is just the potatoes and the cutlets but I thought well need a bit of green stuff don’t we so I’m just going to fry off some asparagus to go with it um and I’ve got a pan at the back here I put a bit clarified butter in there a bit of ghee in there and I’m going to cook them in that don’t kind of worry um now when we finish cooking these we’re going to want just um we’re going to keep the butter or about 120 Ms of it and we’re going to flavor it with l lemon so we’re not actually adding the lemon yet okay the lemon will be added wrong later on um so pardon me I don’t I still repeating on me now at the time is scoffier um came in to doing his cooking I kitchens were like noisy loud rius drinking on the job places and he said we’re not having any of that he said things need to be regimented they need to be done properly we have silence in my kitchen they certainly won’t be drinking on the job um and he he had previously been in the military and he used his military sort of upbringing if you like to bring some kind of order into kitchens and many of the hierarchical sort of stations that he created at that time are still in use today in many traditional kitchens um he went on um to go in Partnership as such with the hotelier Caesar Ritz um and also with him went into um prominence in the London at seavo um and the uh Ritz hotel in Paris and the Colton hotel in London um but it wasn’t necessarily Mr Perfect so anyway these are cooking while in there um shortly I’m going to start the asparagus off in a minute and but before we do that we’re also going to want to chop up like I say a bit of parsley okay so I’m just going to get some of that out of there and we’ll get chopping that I think it’s time to just turn these chops over okay I tried to pick I said to you about they were all bit un I tried to pick some that were a bit more even in size obviously because we want them to cook uh at the same time okay and I’ve just put my P I’ve just put the pan on I’m going to um be cooking my asars in a minute now I’ve got me parsley chopped and I’ve got a lemon um depending on uh how much butter there is uh anything from half to one whole lemon in there um but that’s essentially um all the ingredients um they’re cooking nicely started a little in the brown but not quite there yet um the lid starting to be a bit quick there from the stay there stay little otherwise I’ll move you um so I was saying to you about his coffee so he wrote his book um and it became like this worldwide you know bable if you like and it is still in use today and however oh before we get to however um he did create some famous dishes one of which was um in the uh in the when he was working in the SEO in honor of the um singer Australian singer um Nelly Malo who was visiting he invented a dessert the peach melur he also then later made the melbour toast um he made something known as a bomb Nero which was a flaming uh type of ice cream and alarah Berard who I think was an actress French actress in fact many many many years ago we stayed in a yeet which was a really old building I don’t think it was originally well it might have been but it would have been more like a farming house um but it was next door to a big man house which is where Sarah Bart lived if I’ve got the right oh no sorry that was Joseph in somebody got the name one never mind anyway he invented this dish uh for her which had strawberries pineapple and carow in it bit of alcohol but then 18 97 the Sao we’re getting a little bit concerned because just probably wanted a bigger pan for that but the bigger pan in the dish B I should have probably got that out um so I’m just tossing that in that butter I better turn that down a bit oops Theo were getting a bit concerned because the amount of business was going up and yet revenu were going down so they brought in this auditing company who in turn employed some private investigators who set about following the scoffier rich and one of the the other partners in the business um to find out what was going on and they discovered and the three key people including the scoffier then this all came up and they went to the board of directors of dvo and told them all three of them were dismissed on that day so I’m just going to check the temperature inside some of them chops that one there 55 56 57 58 59 not quite there yet I think some of the slightly thinner bits is probably there um so like I say they were all three dismissed however it was sort of kept a little bit although it was obvious they were going and apparently there was a little bit of a right among star um it was sort of kept a little bit lowkey um the scoffier was the only one who admitted to committing a crime and his crime was that he admitted him was that he was kickbacks from suppliers so um it could be taken up to 15% or rather um they were declaring like 15% less and he was obviously taking the difference um and when they worked it out the uh the SVO said that um they basically lost [Music] 16,000 due to you know due to this fraud which obvious back then quite a lot of money and the scoff was found uh liable for 8,000 of it and they basically said you’ve got to give us that 8 Grand back um the others all try to plead oh well we might have been a bit generous with giving out like three meals and things like that um but that was more just part of weird actually one side of these cook quick I turned them over the other side C as well but anyway he was the one who ultimately was done for the mil loss and like I say he was told he got to return 8,000 and he said well I’ve only got 500 qu to me name which he did that’s all he had so they said right okay then give us that and we call it quit um and so that was the end of that matter he did go on um like I say he moved uh along with Rich uh to the other hotels and he established himself there carried on establishing his reputation and in 1928 he created or helped create the world Association of chefs um and was you know basically made President in 1990 when he was 73 in in honor of all the work he done for cooking and everything else he was made a knight of the Legend on and in 1928 he was presented with a medal um of the officer of the Legion on Earth so he got some of the highest decorations for someone like in you know non military decorations in France now I think asparagus is just about there so I’m just going to turn that down a little bit let’s have a look at that Poes not quite actually what I might do is rotate that around because one side the back is a fine oven and the back is getting Brown over the front so I’m just going to rotate that but that’s generally almost there um time is almost up on them anyway so I think what we’re going to do in a second oh um check that one and so um Scorpio did get married oh even then there’s a bit of a bit of a story that goes with that one that’s up to not quite there that’s 59 needs a bit long um he married deline delie all right all right I know on the 28th of August um 1878 that’s up to 60 so we’re still quite there yet however um apparently he was playing a game of Billiards with her father and she was sort of like part of the bed so so we actually won her and in a game of bilet apparently that’s what they say anyway I’m just oops I’m just flipping these over one last time mess everywhere butter um and then like I say um he died 12th of February uh 1935 88 in Monaco where he was at the time um but I said is’s now in the family vault in France have V nerve there right think what I’m going to do in a second is obviously I’m turn that oven up because they’ve had long enough but I’m leaving them in there for a minute I think these aspar are ready to go so we’re almost ready to plant plant up bait up but first we’ve got to create our lemon butter right I’ve turn the heat down on these chops cutlets whatever and I’m just going to remove them and we’re going to wa don’t you doare you little sh we’re just going to remove them um and let them rest for a little bit while we prepare the lemon butter so like I said we’re going to use the butter and all the juices from the the lamb that’s in there so I’m going to start by having actually turn the heat off um trying to make sure there’s a couple of Pips there trying to get in there and you just going in there you little bugger just has to be careful when we um spoon that out uh what I got I can spoon that out with might have to be a ladel I think the other sort of spoon thing isn’t really there so just going to mix that in and then we’re going to carefully do a little tast test bear in mind this is hot butter I’m getting the lemon um worried about the bloody Pips now cuz there’s something in there room so I’m just going to add some more and but I suspect to be honest the amount of butter I’ve got in here I might want to add a little bit more so just try another [Music] bit now I think I’m going to add another lemon there is a lot of butter in there so I’ve just put the chops back in that lemon butter um I’ve served up the asparagus now just going to get them potatoes out of there you can see here are they nicely Brown so let’s H oh yeah just going to slide off of there there’s one two and a wife fix up on say I can’t them there to many [Music] black that’s them too that’s that done and which one the that one the yeah that was the it right so we now oops dropping back to know my nice lovely peing hob slippery come here so that’s them on there although um the recipe sort of said prepare your lemon batter and then add it afterwards um I just thought well while I was waiting and plating up I well put the chops back in there absorb bit of flavor that’s that in there and then all I’m going to do is just I’m going to Ladle he says try not to pick up any um what’s name some of that butter over the potatoes over the chops and it’s going to be a little bit tricky Tas in this um so you’re going to have to rely on me that this have a bit an I shouldn’t do too much butter in it and then we’re just going to give it a little sprinkling of par and there is your your meal that was once served on the orent express from the recipes of my August escoffier so now we’re going to go es scoff them