Her Own Revolution: Château de Verzat Series by Debra Borchert
About Her Own Revolution
Her Own Revolution: Château de Verzat Series
2nd in Series
Setting – Paris and a Loire Valley vineyard during the French Revolution
Le Vin Press (July 14, 2023)
Paperback : 422 pages
ISBN-10 : 0989454576
ISBN-13 : 978-0989454575
Digital Print length : 364 pages
ASIN : B0BYKFQGLG
A Woman Forges a Treacherous Path to Save Hundreds from the Guillotine
If Geneviève Fouquier-Tinville had the same rights as a man, she wouldn’t have to dress like one, which she does to attend University—forbidden to women. By swearing her commitment to the revolution, she succeeds in convincing her father, the Public Prosecutor who condemns thousands to the guillotine, to hire her as a court clerk. But she intends to earn passage to join her lover, Henri, in America.
Tasked with copying lists of names scheduled for execution, she reads Louis LaGarde, a fallen noble whom she despises for having exposed her as a woman when they both attended University. Believing him innocent, she replaces his name with one already dead, saving his life. But she realizes that unless she forges a treacherous path, hundreds more will perish at her father’s hands.
When a Revolutionary hunts her down, she must accept LaGarde’s help, yet she denies her attraction to him out of loyalty to Henri. She fights for her life and the lives of those she’s come to love, but she must face the truth of her own heart.
Etty’s Asparagus Soup By Debra Borchert
Excerpted from Cooking at Château de Verzat, A Literary Cookbook & Culinary Tribute to the French Revolution, and companion cookbook to the Château de Verzat Series by Debra Borchert[Photo credit] Image used under license from Shutterstock.com
2 pounds asparagus, washed and dried
1 large shallot, diced
2–4 tablespoons extra virgin olive oil
sea salt and white pepper
1–1 ½ quarts chicken or vegetable stock
dash of cayenne pepper
1 teaspoon chopped fresh marjoram (optional)
chopped fresh parsley (optional)
Preheat oven to 425○F
- Break off woody stems of asparagus spears and discard them.
- Rinse spears. Chop spears into one-inch pieces and allow to dry on towel.
- Dice the shallot.
- Sprinkle olive oil on bottom of roasting pan, add asparagus, and shake the pan to distribute the oil.
- Roast for 20 minutes at 425○, stirring and shaking every five to ten minutes.
- Add chopped shallot, stir, roast another 10 minutes or until cooked through with some browned spots.
- When spears are fully cooked, remove pan from oven and allow vegetables to cool.
- Add cool vegetables to food processor and process, adding a bit of stock, until smooth. Add as much stock as you prefer for the consistency and texture of soup you like.
- Place mixture in heavy-bottomed pan, add as much stock as you like and heat on low. (The soup will continue to thicken as it heats.)
- Add salt and a few grinds of white pepper to taste.
- Add cayenne pepper and marjoram (if using) to taste.
- Sprinkle parsley on each serving.
Note: This recipe may be doubled or tripled for a crowd. It freezes well.
© Debra Borchert
About Debra Borchert
Debra’s debut novel, Her Own Legacy, is the first in a series that follows headstrong and independent women and the four-hundred loyal families who protect a Loire Valley château and vineyard, and its legacy of producing the finest wines in France during the French Revolution. Her Own Revolution is the second book in the Château de Verzat series. A graduate of the Fashion Institute of Technology, she weaves her knowledge of textiles and clothing design throughout her historical French fiction. She lives in the Pacific Northwest with her family and standard poodle who is named after a fine French Champagne.
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