> 2All: Write more citates from Herbert Spencer with recipies!

I am not a great proponent of Herbert Spencer,
though especially in this early days he expounded
some ideas that I would tend to endorse. Dave has
sent you a link to a collection of quotations
that you might find helpful.

To the best of my knowledge, that particular 
Spencer was not particularly interested in cookery, 
so I doubt that any recipes are available that are 
attributable to him. Here, by way of consolation, 
is a recipe that from La Physiologie du Gout, which 
was translated (loosely) into English as The 
Philosopher in the Kitchen.

Brillat-Savarin's recipe for tuna fish omelet 
Categories: Lenten, main
Serves: 6 
 
2 carp roe 
3 oz fresh tuna, minced 
1 shallot, minced 
2 oz butter, not softened 
2 oz butter, softened 
1 Tb chives, snipped 
1 Tb parsley, minced 
12 eggs 
1 oz water 
2 oz butter, clarified 
1 lemon 
 
Rinse and trim roe. Blanch in salted water for 5 min. Drain 
and chop. Mix tuna, roe, shallot, and 2 oz butter together 
in a pan over medium heat. Cook until butter is melted. Roe 
and tuna should not brown. Remove from heat and set aside. 
 
Cream 2 oz softened butter with herbs. Set aside. 
 
Beat eggs lightly with water. Add roe mixture and mix well. 
 
Cook omelet in clarified butter until done. 
 
Put herb butter into a warm dish with a depression in the 
middle. Squeeze lemon over it. 
 
When the omelet is ready, place it atop the herb butter in 
the dish. Serve at once, spooning some of the melted butter 
over each portion. 
 
Jean-Anthelme Brillat-Savarin, La Physiologie du Gout
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