Babettes Feast

The film is set in 19th century Denmark. Two spinster sisters live in an isolated village with their father, who is the revered puritan minister of a small Protestant church. Although both have the chance to leave the village, they choose to stay with their father, to serve to him and their church.

Enter Babette, a mysterious French woman refugee, who turns up at their door, begging them to take her in in return for her working as maid/housekeeper/cook.

Sometime after their father dies, the sisters decide to hold a dinner to commemorate the 100th anniversary of his birth. As luck would have it, Babette wins some money on the lottery and asks the sisters to allow her to take full charge of the preparation of the meal.

Although they are secretly concerned about what Babette, a Catholic and a foreigner, might do, the sisters give her full control and Babette goes on prepares the feast of a lifetime made up of the finest dishes and wines served at her restaurant in Paris for the sisters and members of the tiny church plus an important gentleman related to one of them.

Below is the full menu but we've just chosen one of the courses the recipe for which is featured below.

Potage a’la Tortue
(Turtle Soup)

Blini Demidoff au Caviar
(Buckwheat pancakes with caviar)

Caille en Sarcophage avec Sauce Perigourdine
(Quail in Puff Pastry Shell with Foie Gras and Truffle Sauce)

La Salade
(Salad Course)

Les Fromages
(Cheese and Fresh Fruit)

Baba au Rhum avec les Figues
(Rum Cake with Dried Figs)

This is our version of the recipe Blinis Demidoff which, whilst Russian in origin, was later refined at the Maison Doree, a restaurant frequented by Count Demidoff. The caviar is expensive, but you can substitute other fish roe if you prefer.

Caviar Blini CD HD Russian 30mins

Makes 40 Cold Fish Seafood Alcohol Starter Appetizer Hors d’oeuvre Buffets Canapés Russia Europe

Ingredients
1 large Egg Yolk
50g/2oz Buckwheat Flour
25g/1oz Plain Flour
60ml/2fl.oz. Beer
2 tbsp Milk
2 Egg Whites
A pinch of Salt
Vegetable Oil for shallow frying
175g/6oz. Caviar
600ml/20fl.oz. Crème Frâiche

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Instructions

1. Place the flours in large mixing and mix well.

2. Place the egg yolk, beer and milk in a measuring jug, whisk together then gradually add to the flour, beating well until you have a smooth batter.

3. Beat the egg whites until quite stiff then fold into the batter.

4. Heat enough oil in a large frying pan to just cover the base and once hot drop tablespoons of the batter into the oil making sure they are well spaced apart. You’ll probably only be able to cook 3 or 4 at a time.

5. Cook for 2 to 3 minutes on each side until golden brown.

6. Serve topped with a spoonful of crème frâiche and garnished with caviar.

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