I took their word for it and tried my hand at filets de sole sauce estragon. This recipe is adapted from the delightful cookbook of Bernard Loubat and Jeanette Bertrandy, La bonne cuisine Provençal.” A note posted with the recipe: “Tarragon, an herb member of the wormwood family, is a popular herb in Provence and is used often with fish, chicken or eggs. This seems to coincide with a dish called Fillet of Sole with Tarragon Sauce Jeanette Bertrandy – La bonne cuisine Provençal.” “Actually a real dish made with a tarragon sauce. The speculation was: is this a real dish, or a Christie invention? One anonymous commenter noted: ‘I am pleased with you, Georges.’įilet de sole à la Jeanette also appears as a dish in the Tommy and Tuppence novel The Secret Adversary. ‘There is no spot there now, sir,’ said George reproachfully.

‘A morceau of Filet de sole à la Jeanette alighted there when I was lunching at the Ritz last Tuesday.’ ‘There is a grease spot on the waistcoat,’ objected Poirot. ‘The brown lounge suit, sir? The wind is somewhat chilly today.’ 🙂 Both book excerpts deal with a fillet of sole.Ī blog called Reading Feeding, which deals with food and books, pointed out this passage from The Mystery of the Blue Train between Poirot and his valet, George. Today’s Poirot gourmet represents a bit of French and English fusion! Inspired by “Four and Twenty Blackbirds” and The Mystery of the Blue Train, I’ve assembled a collection of comestibles which read like a compromise between Poirot and his dinner friend, Mr Bonnington.

Murder on the blue train poirot