|Woolf, by Roger Fry|
The recipe under discussion is the famous culinary centerpiece of Virginia Woolf's To the Lighthouse, a Provencal dish called boeuf en daube ("daube" refers to the earthenware pot in which the dish is traditionally cooked). In honor of Julia Child's 100th, here's an adaptation of her recipe, which sounds utterly delicious. Well, at least Mrs Ramsay's entourage thought so: "An exquisite scent of olives and oil and juice rose from the great brown dish as Marthe, with a little flourish, took the cover off." Yum!