Food for thought

As you’ll see on p38, artists have always enjoyed a close relationship with food. So much so that several dishes evento add to pasta, using cream, sliced onions, ham, cheese, nuts and mushrooms. It’s now considered a protected Uruguayan dish. On a more meaty, richer note, the recipe for might explain the composer’s portly appearance. Take round slices of beef tenderloin, pan-fry them in butter, add to each a thick slice of warm foie gras and top with madeira sauce. Healthy. Meanwhile, keep some of the madeira handy for a mushroom sauce to coat your (Berlioz’s soft-boiled eggs). You’ll probably want something light for pudding. Bad luck. , created in 1892 for the Australian soprano by the renowned French chef Auguste Escoffier, is made from peach halves (tinned will do), raspberry sauce and vanilla ice-cream. If all that richness makes you feel slightly queasy, you could always steam yourself a fillet of dover sole, safe in the knowledge that it was pianist Vladimir Horowitz’s pre-recital dish of choice.