Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
Fernand PointIn all professions without doubt, but certainly in cooking one is a student all his life.
Fernand PointCooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.
Fernand PointA good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.
Fernand PointIf the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.
Fernand Point