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# One sirloin, three sirloins with shallots, ten steaks, two steak au poivres, three complets, one rump steak with mustard...

### Attempt at an Inventory of the Liquid and Solid Foodstuffs Ingurgitated by Georges Perec in the Course of the Year Nineteen Hundred and Seventy-Four

Welcome to the 33rd issue of the *Lists of Note* newsletter: a new (old) list each Sunday

*Lists of Note*book (in which this particular list can be found). Thanks.

French novelist Georges Perec was an experimental writer whose affection for the trusty list is rivalled by very few. In 1974 he attempted to keep a record of every single thing he ate and drank for the duration of the year and then presented the results in a list which, having been translated to English by John Sturrock, is strangely compelling. It is titled, unambiguously, *Attempt at an Inventory of the Liquid and Solid Foodstuffs Ingurgitated by Me in the Course of the Year Nineteen Hundred and Seventy-Four*.

Nine beef broths, one iced cucumber soup, one mussel soup.

Two

Guéméné andouilles, one jelliedandouillette, one Italiancharcuterie, one saveloy, four mixedcharcuteries, onecoppa, three pork platters, onefigatelli, one foie gras, onefromage de tête, one boar’s head, five Parma hams, eight pâtés, one duck pâté, one liver pâté with truffles, one pâtéen croûte, one pâtégrandmère, one thrush pâté, six Landes pâtés, four brawns, one foie- gras mousse, one pig’s trotters, sevenrillettes, one salami, twosaucissons, one hotsaucisson, one duck terrine, one chicken-liver terrine.One blini, one

empanada, one dried beef.Three snails.

One Belon oysters, three scallops, one shrimps, one shrimp

croustade, onefriture, two baby eelfritures, one herring, two oysters, one mussels, one stuffed mussels, one sea urchins, twoquenelles au gratin, three sardines in oil, five smoked salmons, one taramasalata, one eel terrine, six tunas, one anchovy toast, one crab.Two haddock, one sea bass, one skate, one sole, one tuna.

Four artichokes, one asparagus, one aubergine, one mushroom salad, fourteen cucumber salads, four cucumbers à la crème, fourteen celery

rémoulades, two Chinese cabbages, one palm hearts, eleven crudités, two green-bean salads, thirteen melons, twosalades niçoises, two dandelion salads with bacon, fourteen radishes with butter, three black radishes, five rice salads, one Russian salad, seven tomato salads, one onion tart.One Roquefort croquette, five

croque-monsieurs, three quiche Lorraines, onetarte aux maroilles, one yogurt with cucumber and grapes, one Romanian yogurt.One

tortisalad with crab and Roquefort.One eggs with anchovy, two boiled eggs, two eggs

en meurette, one ham and eggs, one bacon and eggs, one eggsen cocottewith spinach, two eggs in aspic, two scrambled eggs, four omelettes, one sort-of omelette, one bean-sprout omelette, one horn-of-plenty omelette, one duck-skin omelette, oneconfit d’oieomelette, one herb omelette, one Parmentier omelette.One sirloin, three sirloins with shallots, ten steaks, two steak

au poivres, threecomplets, one rump steak with mustard, five roast beefs, two ribs of beef, two top rump steaks, three beefgrillades, two chateaubriands, one steak tartare, onerosbif, three coldrosbifs, fourteen entrecôtes, three entrecôtes à lamoelle, one fillet of beef, three hamburgers, nine skirts of beef, one flank of beef.Four

pot-au-feus, one daube, one jellied daube, one braised beef, one beef mode, one beefgros sel, one beef in a thin baguette.One braised veal with noodles, one sauté of veal, one veal chop, one veal chop with pasta shells, one ‘veal entrecôte’, six escalopes, six escalopes

milanaise, three escalopes à la crème, one escalope with morels, fourblanquettes de veau.Five

audouillettes, three black puddings, one black pudding with apples, one pork cutlet, two sauerkrauts, one Nancy sauerkraut, one pork chop, eleven pairs of frankfurters, two portgrillades, seven pigs’ trotters, one cold pork, three roast porks, one roast pork with pineapple and bananas, one pork sausage with haricots.One milk-fed lamb, three lamb cutlets, two curried lambs, twelve

gigots, one saddle of lamb.One mutton cutlet, one shoulder of mutton.

Five chickens, one chicken kebab, one lemon chicken, one chicken

en cocotte, two chickenbasquaises, three cold chickens, one stuffed chicken, one chicken with chestnuts, one chick with herbs, two jellied chickens.Seven

poules au riz, onepoule au pot.One pullet

au riz.One

coq au Riesling, threecoq au vins, onecoq au vinaigre.One duck with olives, one duck breast.

One guinea fowl casserole.

One guinea fowl with cabbage, one guinea fowl with noodles.

Five rabbits, two rabbits

en gibelotte, one rabbit with noodles, one rabbit à la crème, three rabbits with mustard, one rabbitchasseur, one rabbit with tarragon, one rabbità la tourangelle, three rabbits with plums.Two young wild rabbits with plums.

One civet of hare

à l’alsacienne, one daube of hare, one hare stew, one saddle of hare.One wild-pigeon casserole.

One kidney kebab, three kebabs, one mixed grill, one kidneys with mustard, one calves’ kidneys, three

têtes de veau, eleven calves’ livers, one calves’ tongue, one calves’ sweetbread withpommes sarladaises, one terrine of calves’ sweetbreads, one lambs’ brains, two fresh goose livers with grapes, oneconfitof goose gizzards, two chicken livers.Twelve assorted cold meats, two

assiettes anglaises, n cold cuts, two couscous, three ‘Chinese’, onemoulakhia, one pizza, onepan bagnat, onetajine, six sandwiches, one ham sandwich, onerillettessandwich, three cantal sandwiches.One ceps, one kidney beans, seven green beans, one sweetcorn, one puréed cauliflower, one puréed spinach, one puréed fennel, two stuffed peppers, two

pommes frites, ninegratins dauphinois, four mashed potatoes, onepommes dauphines, onepommes boulangères, onepommes soufflées, one roast potatoes, one sauté potatoes, four rice, one wild rice.Four pasta, three noodles, one fettucine with cream, one macaroni cheese, one macaroni, fifteen fresh noodles, three

rigatoni, two ravioli, four spaghetti, one tortellini, five tagliatelleverde.Thirty-five green salads, one

mesclunsalad, one Treviso salad à la crème, two chicory salads.Seventy-five cheese, one ewe’s cheese, two Italian cheeses, one Auvergne cheese, one Boursin, two Brillat-Savarins, eleven Bries, one Cabécou, four goats’ cheeses, two

crottins, eight Camemberts, fifteen cantals, one Sicilian cheeses, one Sardinian cheeses, one Epoisses, one Murols, three fromages blancs, one goat’s-milk fromage blanc, nine Fontainebleaus, five mozzarellas, five Munsters, one Reblochon, one Swiss raclette, one Stilton, one Saint-Marcellin, one Saint-Nectaire, one yogurt.One fresh fruit, two strawberries, one gooseberries, one orange, three ‘

mendiants’ [a mixture of almonds, dried figs, hazelnuts and raisins].One stuffed dates, one pears in syrup, three pears in wine, two peaches in wine, one vineyard peach in syrup, one peaches in Sancerre, one apples

normande, one bananasflambées.Four stewed fruit, two stewed apples, two stewed rhubarb and

quetsch.Five

clafoutis, four pearclafoutis.One figs in syrup.

Six fruit salads, one tropical fruit salad, two orange salads, two strawberry, raspberry and gooseberry salads.

One apple pie, four tarts, one hot tart, ten tart Tatins, seven pear tarts, one pear tart Tatin, one lemon tart, one apple and nut tart, two apple tarts, one apple tart with meringue, one strawberry tart.

Two crêpes.

Two charlottes, three chocolate charlottes.

Three babas.

One

crème renversée.One

galette des rois.Nine chocolate mousses.

Two

îles flotantes.One bilberry

Kugelhupf.Four chocolate gateaux, one cheesecake, two orange gateaux, one Italian gateau, one Viennese gateau, one Breton gateau, one gateau with fromage blanc, one

vatrushka.Three ice creams, one lime sorbet, two guava sorbets, two pear sorbets, one chocolate profiteroles, one raspberry melba, one pear

belle Hélène.Thirteen Beaujolais, four Beaujolais Nouveaux, three Brouillys, seven Chiroubles, four Chenas, two Fleuries, one Juliénas, three Saint-Amours.

Nine Côtes-de-Rhônes, nine Châteauneuf-du-Papes, one Châteauneuf-du- Pape ’67, three Vacqueyras.

Nine Bordeaux, one Bordeaux Clairet, one Lamarzelle ’64, three Saint- Emilions, one Saint-Emilion ’61, seven Château-la Pelleterie ’70s, one Château-Canon ’62, five Château-Négrits, one Lalande-de-Pomerol, one Lalande-de-Pomerol ’67, one Médoc ’64, six Margaux ’62s, one Margaux ’68, one Margaux ’69, one Saint-Estèphe ’61, one Saint-Julien ’59.

Seven Savigny-lès-Beaunes, three Aloxe-Cortons, one Aloxe-Corton ’66, one Beaune ’61, one white Chasagne-Montrachet ’66, two Mercureys, one Pommard, one Pommard ’66, two Santenay ’62s, one Volnay ’59.

One Chambolle-Musigny ’70, one Chambolle-Musigny Les Amoureuses ’70, one Chambertin ’62, one Romanée-Conti, one Romanée-Conti ’64.

One Bergerac, two red Bouzys, four Bourgueils, one Chalosse, one champagne, one Chablis, one red Côtes-de-Provence, twenty-six Cahors, one Chanteperdrix, four Gamays, two Madirans, one Madiran ’70, one Pinot Noir, one Passetoutgrain, one Pécharmant, one Samumur, ten Tursans, one Traminer, one Sardinian wine,

nsundry wines.Nine beers, two Tuborgs, four Guinnesses.

Fifty-six Armagnacs, one bourbon, eight Calvadoses, one cherries in brandy, six Green Chartreuses, one Chivas, four cognacs, one Delamain cognac, two Grand Marniers, one pink gin, one Irish coffee, one Jack Daniel’s, four marcs, three Bugey marcs, one marc de Provence, one plum liqueur, nine Souillac plums, one plums in brandy, two pear eaux-de-vie, one port, one slivovitz, one Suze, thiry-six vodkas, four whiskies.

Ncoffees, one tisane, three Vichy waters.

Last week was hectic, hence the delay.

## One sirloin, three sirloins with shallots, ten steaks, two steak au poivres, three complets, one rump steak with mustard...

I think I’m going to be sick.

😄 when I think of my own list I am shocked at how pathetically simple it is. I’d be happy with a diet of tea and cookies but those days have passed.