Cooking lunch for the commander’s wife
Submitted by Phyllis Tabbot Hantman of Rockaway, NJ
In 1967, my husband was posted to Ft. Belvoir, Va. as an army dentist. I was a newly wed young mother, and living on-post, was thrust suddenly into the obligatory entertaining that accompanies military life for married officers and their spouses. Our commanding officer was married to a lovely and sophisticated Frenchwoman. Part of her duties was to visit all newly arrived families and welcome them. Usually luncheon or some other formal type of refreshment was served. I was nervous, but at that time watched Julia Child daily on her French Chef t.v. show. I had her cookbook, and under her kind and supportive t.v. encouragement, I made salad niciose for lunch, followed by chocolate mousse. Madame was impressed- (remember, I wasn’t French!) and greeted me with extra warmth and kindness throughout our posting at Belvoir. That was the first of many meals I have since served that involved wonderful recipes from Julia Child.
