'My temporal entourage and I were sent by the Queen to investigate a possible temporal rift. He had survived and the Duchess still told the story with relish. Now tell us what's going on.' Auntie Duchess had a soft spot for the Madam ever since she had pushed one of the Duchess' nephews into the Indian Ocean from 500 feet up. The Duchess grabbed the nearest decanter and swiftly poured the Madam a stiff drink. 'Good Gods, man, there wasn't a drop of whisky in that cup! This is no time for unadulterated beverages.' She tossed back the tea in a single shot. 'The fate of the entire empire is at stake! We must act at once!' She declared as the Grand Arbiter poured a cup of tea for her. Outside, she could see the fleet of tea clipper dirigibles that the Dragon Fire was escorting from India to London. Madame Askew almost collapsed on the chaise lounge, turning to look out the forward sitting room window of the RMS Dragon Fire. However, that did mean the presence of some testy Velociraptors, who were still quick enough to cause trouble for the human attackers. It was fortunate that the larger dinosaurs were in the fields south of the city to destroy the clippers, and only the smaller ones were left here to attack the temple. They might have been mindless dead, but some sense of self-preservation made them retreat from the fearsome sight before them.

'For the Queen and Saint George! Die you saurian savages!' She yelled at the dinosaurs that had surrounded the cruiser as it had landed. The RMS Dragon Fire landed in the courtyard outside the temple complex and the crew, along with Madam Askew's Entourage, poured out, the Madam herself leading the charge, saber in one hand and a blaster in the other. Sikh warriors had been valiantly holding this bridge for hours, as was witnessed by the blood that covered the bridge and dripped into the pool. Although the undead hoards of the Caffeinatti had seized the outer buildings, the temple itself sat within a manmade lake, only accessed by a narrow bridge. As they passed overhead, the horrific scene was laid out before them. Drawing closer, the sounds of battle were easily heard. 'No point in sneaking in.' The Grand Arbiter observed. It was easy to pinpoint the Golden Temple from the smoke billowing out of the surrounding buildings. To give refinement to your dishes, mix some tarragon into softened butter or add tarragon to some mustard to brush onto a roast.So it was just an hour and two cups of tea later when the RMS Dragon Fire descended into Amritsar. One spoonful of tarragon to three spoonfuls of crème fraîche makes a light sauce, which will enhance a cucumber, beet or mushroom salad. Perk up your scrambled eggs by mixing a tablespoonful each of tarragon and crème fraîche into them before cooking. Let it set in the refrigerator and serve in slices with tarragon mayonnaise. Its pronounced flavour requires that it be used in moderation.ĭo you like chicken with tarragon? How about a terrine? In a loaf pan alternate layers of cooked chicken with layers of small vegetables (leeks, carrots, celery) pour on a reduced, seasoned stock, flavoured with tarragon and with enough gelatin to set it. Its flowers can be added to a bouquet garni to flavour a stock. It marries well with veal and other white meats, lobster and fatty fish. It is perfect for cream, butter, eggs, certain vegetable soups, sauces and tomato. With its peppery, slightly anise-like flavour, tarragon is indispensable in bearnaise sauce. The aromatic strength of its essential oil, estragol, means that it keeps better than other herbs keep in a plastic bag in the lower part of the refrigerator, or place the stems in a glass of water.įrozen: Place chopped herbs into an ice-cube tray and cover with water. The younger tarragon, the stronger its flavour. It should have a firm stem, nice straight leaves without blackening or yellowing, and no wilting. Rich in calcium, iron, potassium and Vitamins A and C.

This edible plant is a kind of artemisia with delicate lanceolated leaves which grow on alternating sides of a round, firm, tall smooth stem. The first evidence of tarragon being used in European cooking dates to the 15th century. Thus, dragon, or 'tarchon' in medieval Latin, became 'tarragon.' Though there is a Spanish city named Tarragon, this is purely coincidental.

Its name comes from a strange superstition reported by Pliny: anyone who carries a branch of tarragon need never fear snake nor dragon.

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