I-New Zealand iyaziwa njengelizwe lakubo, mhlawumbi, i-cake-meringue "yePavva". Kukho iinguqulelo ezimbini zembali yokuvela kwale dessert kwi-meringue kunye nekhilimu ehlanjulweyo. Ngokweyokuqala, i-merenga yayilungiselelwe isidlo, ilungiselelwe ukuhlonipha ukutyelelwa kwe-ballerina eyaziwayo.
Omnye wabaququzeleli, ekubanjeni iqhekeza lekhekhe, wamemeza esithi: "NjengoPavlova!, Ukuthelekisa i-dessert kunye nemidanso elula yomdanso. Ingqungquthela yesibini ithi umpheki, odale iPavlova, wazama ukubonisa ukuzwakalisa itutu ye-ballet ngeendlela ezikhoyo.
Phakathi kwezinye ezininzi "igama" izitya, enye yeyona nto iyimfihlakalo yinkomo yenkomo "Chateaubriand". Njengoko kulula ukuqikelela, ubizwa ngokuba ngumlobi waseFransi uFrançois Rene de Chateaubriand, engaziwa kuphela ngeencwadi zakhe, kodwa nangenxa yezopolitiko zakhe, uthando lwakhe ngoMadame Recamieux kunye nekhenkco yokupheka inyama yenkomo ngesifuno semifuno.
Ukubhaliweyo kwesitya esihle kakhulu kwisithintelo sethenda kubangelwa ngumcuphi ngokwakhe uChateaubriand - uMontmira othile, owokupheka okokuqala isidlo malunga ne-1822. Kodwa malunga nabo bonke ababhali beembali kunye nabapheki bayaphikisana ngalolo suku.
Okokuqala, akukho mvumelwano malunga nantoni inxalenye yenyama yeefomo efanelekileyo ngakumbi ekudalweni kweCateaubriand. Abaninzi abapheka kumazwe alinganayo bakhetha ukusebenzisa i-tenderloin, kodwa banabo bachasene nabo banomngeni onjalo. Okwesibini, akukho namnye ongatsho ngokuqinisekileyo ukuba uMontmirai wayilungiselela njani i-steak.
Abanye bakholelwa ukuba isiqwenga sasibiwe ngaphandle kwaye sahlala sinamanci ngaphakathi. Abanye bathi inkomo yokuqala yenkomo yayigcinwe phakathi kweempawu ezimbini zomgangatho ophezulu, owenzela inkabi ngokukhethekileyo kwericic. Ngelo xesha, "izicwangciso zangaphandle" zagonywa kwaze kwaba yilapho zithandana, kwaye zatshitshiswa ngaphandle.
Okwesithathu, akukho mbono jikelele malunga ne-sauce. Ngokukodwa, abaninzi bakholelwa ukuba uMontmirai ukhonza i-steak ne-béarnéz sauce. Ngelo xesha, kukho ingcamango ethembekileyo yokuba i-sauce ekhethekileyo yayilungiselelwe i-Chateaubriand, ibilisa iwayini elimhlophe, i-shallots, ibhotela, imifuno, ijusi ye-lemon kwindawo yomhluzi wenyama. Umgangatho weqabunga elisetyenziselwa iqabunga le-laurel, i-thyme kunye ne-basil. Okumangalisayo kukuba, le sauce ikhona kwi-classical cuisine yaseFrench kwaye ibizwa ngokuba yi "Chateaubriand sauce". Kodwa ngaba unxulumene nomnquba? Imibuzo, imibuzo, imibuzo ... Ngokuphathelele "i-Chateaubriand" i-steak, iingcali zafika kwisivumelwana esisodwa: iifatate ze-chateau, zihlambulule ngendlela yemifuno kwaye zinyanisiweyo zaze zenziwe ngegolide, zenziwe njengendawo yokutya. Olunye-intsimi yeengcamango, iimvavanyo zentlanzi.