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Elle Jauffret

Writer ~ Science Enthusiast ~ Fork Handler

A meal from MYCROFT HOLMES by Kareem Abdul-Jabbar & Anna Waterhouse (mystery)

I have always admired people’s ability to reinvent themselves and follow their dreams outside their fields of known expertise—hence my decision to attend Kareem Abdul-Jabbar’s book signing.

40+ years after receiving a set of Sherlock Holmes books (to read during his basketball team road trip), Kareem Abdul-Jabbar co-wrote a novel, with Anna Waterhouse, about Sherlock’s older brother, MYCROFT HOLMES.

Being one of the last attendees to get my book signed, I enjoyed a little chat with Mr. Abdul-Jabbar IN FRENCH. Yes, the legendary basketball player and novelist is fluent in French! And we both have ancestors from the West Indies : )  Ms. Waterhouse also knew some French—and the novel includes many French words and familiar French folklore like the lougarou : ) 


" “Meat pies,” Douglas whispered back, interrupting [Mycroft]. “Minced beef packed with thyme, chives, garlic, onion, paprika.” (p.141)  “… but the French crewelwork upholstery on the divan was coming apart, the satin drapes were shiny with age […]” “She served them tea and lemon cake […]" (p.170) "Quite delicious," he said. "with a delightfully subtle lemon tang."" – MYCROFT HOLMES (Hardcover, Titan Books, p.141, 170-171)

Meat Pies 

Ingredients: olive oil, 2 onions, chopped (3 ½ cups), 2 pounds ground beef (organic 85% fat free), 1/2 tablespoon thyme (dry), 1 ½ teaspoon rosemary (dry), 1 teaspoon sage (dry), 1/4 teaspoon paprika, 6 chives, chopped , salt and pepper (to taste), 2-3 Puff pastry dough sheets (homemade or store bought)

Cook onion in 1 tablespoon of olive oil (in a large skillet over medium heat) with thyme, rosemary and sage, until translucent (about 5 minutes). Add beef and cook covered (to keep the moisture in the pan), mixing regularly until beef is brown— about 10 minutes. Remove from heat. Add salt, pepper, paprika, and chives. Pass everything through a mixer to obtain a caviar-like mixture.

Lay puff pastry sheets, flatten, and cut small rectangles (about 7x3 inches). Fill rectangles with mixture—place mixture on only half of the rectangle, folding the other half to cover the mixture. Press the edges together. Brush dough with a beaten egg.

Bake in a 400 degree-oven until cooked/golden. (You may have to flip the pies to make sure the bottom is cooked/golden brown as well).

 Fluffy Lemon Pound Cake (made with Cointreau and lemon zest) 

Ingredients: 1 cup of sugar, 12 tablespoons of butter (1 ½ stick),1 cup of flour, 1 teaspoon baking powder, 4 eggs, 1/3 cup of Cointreau, zest of 4 lemons

Sift flour and baking powder together. Keep aside.

Beat sugar with softened butter until light and fluffy. Add eggs to the sugar/butter mixture. Mix well. Add Cointreau and lemon zest. Mix well. Add flour/baking powder. Mix until well combined.

Pour into pan and bake in a 350 degree-oven for about 25-30 minutes. (It’s done when the blade of a knife inserted in cake comes out clean).


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