My Bags Are Packed - I'm Ready To Go!

Tomorrow we take the Orient Express from Paris to Istanbul! I have my luggage at the door and my driver will be around with the car in just a moment. But first I thought I'd show you just a few of the lovely Haute Couture things I have packed for our trip.

I'll be traveling to Paris in my silk Christian Dior suit from his 1947 spring and summer line.

For sightseeing on chilly days I have my Paul Poiret Day Coat, 1919, silk with white leather applique.

A lovely day suit by Jean Pateau , 1937,- wool gabardine with silk grosgrain inserts.

And this lovely 1939 Madeleine Vionette gown made of pale pink lame' with black silk lace and velvet applique. Last trip I wore a many crinolined skirt that just does not lend itself to traveling gracefully through the train. It ended up in Sir Bradley Brummel's baked Alaska and Lady Chinaberry's cafe au lait. She was not amused.

Speaking of food, I hear Eggs Benedict is one of the most popular items on the breakfast menu!

The roast game with lemon and rosemary is one of the most delectable dishes of the dinner fare.

And the turbot with green sauce is divine!

Ohhhh! Don't forget duchess potatoes! I have gotten the recipe from Henri and am happy to share:

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Duchess Potatoes a la Orient Express

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2 c. mashed potatoes

2 egg yolks

2 tbsp. milk

2 tbsp. butter

Melted butter

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Combine mashed potatoes, egg yolks, milk and 2 tablespoons butter. Beat until smooth. Turn into pastry bag fitted with star tip. Press out into 6 rosettes onto greased baking sheet (if no pastry bag is available, make 6 mounds of the mixture and use the top of a knife or spoon to press each mound into a pleasing pattern). Then brush potatoes with melted butter. Broil until heated through and lightly browned. Makes 6 servings.

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I am so excited! I will be at the station early to make sure all of our last minute details - and Mr. Peck - are taken care of. See you tomorrow for an exciting adventure.