Chef Véronique was putting hand-made truffles and chocolate-dipped candied fruit on small plates. Her sausage fingers instinctively placed the confections in an artistic pattern. She took a sprig of mint from the glass, shook the water from it and clipped a few leaves with her nails. Absently she chose some edible flowers from her vase and before long a few chocolates had become a lovely design on the white plate.
“He needs to know who’s in charge,” said Pierre firmly.“He does know. He just doesn’t like it.”The maître d’ had had a hard day, she could see. She took the largest truffle from the tray and handed it to him.
He ate it absently.”
Pierre sipped, and nodded. It was relaxing begin around Chef Véronique, though he knew she scared the crap out of the new employees. She was huge and beefy, her face like a pumpkin and her voice like a root vegetable. And she had knives. Lots of them. And cleavers and cast-iron pans.
|Stir until bubbly like this. Then keep stirring until thick and kind of "loose" off bottom of pan.|
|Set aside to cool before rolling. Unless you're making it for yourself and want to just to eat a warm spoonful...|
|You can be creative with toppings. Sprinkles are traditional, but I like nuts best.|
|Preparing to spread holiday cheer. ;)|