Jean Schlumberger’s Pigeons Crapaudine
2 pigeons
2 tablespoons salad oil or butter
Salt and pepper
For the sauce:
3 tablespoons salad oil
1 tablespoon wine vinegar, lemon juice, or fresh green grape juice
Salt and pepper
Slice the birds along the back and open them like a butterfly without cutting in two. Flatten them slightly (they can be held in shape with two crossed skewers). Rub them with oil or butter and put under the grill. When one side is done, turn. Add salt and pepper and cook the other side. Make a sauce with oil, green grape juice (or vinegar or lemon juice), salt, pepper, and sprinkle the pigeons before serving. (This can also be done with baby chickens.)
Audrey Hepburn
Photo: Alain Benainous/Gamma-Rapho via Getty Images
Jean Schlumberger’s Cold Fish With Fennel or Dill 1 striped bass
1 bunch of dry fennel or dry dill
⅓ cup olive oil
2 teaspoons crumbled thyme
Salt and pepper
Bunch of fresh thyme, parsley, tarragon, fennel
Mayonnaise
Vinaigrette:
⅓ cup olive oil
2 teaspoons wine vinegar
Salt and pepper
Clean the fish. Put salt, pepper, and fennel or dill inside the fish. Make three cuts in the skin along the back. Rub with olive oil, dust with thyme, and put in a hot oven for 8 to 10 minutes on each side. While the fish is cooling, baste it with vinaigrette. To do this, use a little brush made of herbs: thyme, parsley, tarragon, fennel. Then chop up herbs. Serve fish cold with a mayonnaise to which the chopped herbs have been added.