The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Elizabeth David's books on French and Italian country cooking in the 1950s revealed a world of real food uninhabited by the high priests of haute cuisine.
Long, long before my time, in the era of that great nineteenth-century master, Marie-Antoine Carême, desserts played a double role in classical French dinners.
