A Bouquet for Sybille Bedford
On The Centenary of Her Birth
Featuring
Roast fillet of pork with fresh sorrel melted in cooking juices
Braised endive
A salad of peaches and redcurrants
Some good cheese
A great trockenbeeren ausleese cabernet type of hock
. . . and indeed a few bites more.
On Sybille Bedford
Aliette Martin