I made a new friend in Paris this week, Jane Bertch, the proprietor of La Cuisine Paris, a lovely little cooking school with a view of the Seine. She gave me a tour of the school (I'll give you a peek next week) and on our way out to get a glass of wine, she showed me the collection of porcelain serving pieces that's she's semi-obsessed with. Do you know what these are?
If you guessed a gravy boat you'd be correct — but this isn't just any gravy boat. It's a double-spouted boat that lets you have either fat (graisse) or lean (maigre) gravy. In fact, most of the boats are labeled at each end with a "G" or "M" to indicate which is which.
Jane showed me how the spout at one end keeps out the fat, straining the gravy. But those who like their gravy full-bodied can pour from the other side, with all the fat they desire!
They're old and quite rare, and Jane laughed out loud as she told me how she snaps them up whenever she sees them at the flea market, much to her husband's chagrin.
Have you ever seen one of these before?
→ Visit Jane's school: La Cuisine Paris
(Images: Faith Durand)