Eating Tripe with Crowley in Paris

Tripes a la Mode de Caen, image from Wikipedia

More from John St. John The Record of the Magical Retirement of G. H. Frater, O∴ M∴

Tripes a la Mode de Caen, image from WikipediaThe Seventh Day 6.15. Dinner — Hors d’OEuvre — Tripes à la Mode de CaenFilet de Porc — Glace — 1/2 Graves. Oh, how the world hath inflexible intellectual rulers! I eat it in a semi-Yogin manner.

Tripes à la Mode de Caen is beef tripe cooked with calves foot in apple brandy. While this isn’t something you’d be likely to see on an average American plate, it’s actually not an unhealthy dish. It’s high in protein, plus it contains carrots, onions, garlic, leeks, and celery. This wouldn’t be out of place in a high protein and low carbohydrate diet, assuming the alcohol burns off in the cooking process.

Filet de Porc is pork tenderloin. There are many possible ways this could be prepared. The link above is a recipe that could likely have been served in Paris. There are any number of Quebecois recipes as well.

Hors d’Ouvres is a generic name for various appetizers. You can expect to see them covered in more detail in a later post.

Glace is ice cream or frozen custard, generally.

Graves in this case is white wine, half a bottle.

On the seventh day, Aleister Crowley dined well.


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