Burnett Farm is located approximately 5 1/2 miles from the nearest small city. Most likely considered a small town in the early days, one could go there by using local bus transportation to a trolley stop and then take the trolley to the destination. Ethel and her mother would make this trip to town to purchase groceries.
The trip was probably worth a good half day's time, but at least they didn't have to walk, or would they?
Ethel knew there was a shop that sold the most tempting of all sweets. That would be eclairs. As young children are want to do, the question was put to her mother, " May I have an eclair?" Her mother, mindful that on a whim for eating an eclair, knew their own trip home would become more arduous. Still, her mother must have looked patiently at her and given her a choice. She explained the consequence of choosing an eclair.
|Home in sight on the other side of Dugway Hill|
There wouldn't be enough money for an eclair and the bus ride home.
Choosing the eclair would mean a long, almost 2 mile walk, with groceries to carry, and up the proverbial hill - steep and long Dugway Hill - to trudge to the top and over the other side before reaching home.
Was Ethel's mother secretly keeping her fingers crossed, hoping that her daughter would choose the bus? Probably not; more likely she was taking in the joy at being able to give her child a choice and delighting in being able to grant a wish.
Choices, choices, what to do? On the one hand, staring out at the child, was an irresistible chocolate covered confection with a creamy inside just perfect to sink teeth into and on the other, was a bus ride that would take them and their groceries home in just a short amount of time. Eclair plus a 45 minute walk carrying groceries versus a bus ride.
Her mother left the choice up to Ethel. Did she deliberate over the consequences of the decision she was about to make? Which would she choose? Did her mother try to steer her choice in any particular direction? Well, that part of the story is unknown, but the decision was made.
|The eclair eater, first from right. |
Brothers James and Robert, sister Lillian
And so together they did, with groceries in hand, walk the last leg of the journey home. And, at least one of them had a spring in her step from the wonderful taste of an eclair.
As always, a reliable recipe adapted from Cooks Illustrated. In spite of the length, it goes together rather quickly and as with CI recipes well worth the effort.
Chicken Pot Pie with a Savory Biscuit Crumble Crust
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
3 c chicken broth
2 Tb olive oil oil
1 medium onion, chopped fine
3 medium carrots, 1/4-inch-thick slices
2 small celery stalks, chopped fine
salt and black pepper
10 oz mushrooms, sliced thin
1 tsp soy sauce
1 tsp tomato paste
4 T unsalted butter
1/2 c flour
1 c milk
2 tsp lemon juice f
3 T minced fresh parsley leaves
3/4 c frozen peas
2 c flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 Tb unsalted butter, cut into 1/2-inch cubes and chilled
1 oz Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream
1. Bring chicken and broth to simmer in COVERED Dutch oven over medium heat. Cook until
chicken is just done, 8 to 12 minutes. Transfer to large bowl. Reserve broth. Do not wash Dutch
oven. Adjust oven rack to upper-middle position, heat oven to 450.
2. Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
Sprinkle butter pieces over top of flour. Using a pastry cutter (or fingers) rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked
vegetables to bowl with chicken; set aside.
4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; COVER and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer to bowl with chicken and vegetables. Set aside.
5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scrape pan bottom to loosen browned bits, continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and parsley.
6. Stir chicken-vegetable mixture and peas into sauce. Pour into 13 by 9-inch baking dish. Scatter crumble topping evenly over filling. Bake until filling bubbling and topping is well browned, 12 to 15 minutes.