For Those Interested in Citroen 2CV Racing

[Bob Bull]

I start this subject to provide an outlet for those people who have a penchant for racing these idiocyncratic French cars, particularly those beknighted individuals who partake of 24 hour events.
I would respectfully request that all participants on the subject confine their imput to relevant material only.

Over to you ............!


Confused dot com.

[Mary Lindsay]

beknighted individuals

For the purpose of absolute clarity please define this term.

I would respectfully request that all participants on the subject confine their imput to relevant material only.

Please define relevant.

P.E.Dantic

[Bob Bull]

Oh! Mary, You would try the patience of a Saint, and I'm no Saint.

Benighted; "lacking understanding of cultural, intellectual, or moral matters." or "unable to travel further because night has fallen"

Beknighted; People who race odd cars in darkness.

Relevant: I could explain, but I doubt YOU would understand.

You see? We have already strayed from the true path, and this is only the third post on the subject of 2CV's. What next recipes for Coq au vin?

Now concentrate or I shall have to stop being nice to you.

Uncle Bob.

[Mary Lindsay]

I shall have to stop being nice to you

Don't you mean knice?

As it happens I do have a great recipe for coq au vin if anyone would like it.

For those of you who have not seen the postings relevant to 2CV racing under the F1 thread here are some tasters:

http://www.pracproms.com/2CV/Stingray24hr_promoLow.wmv

By the way the 2CV 24 hour this year is at Snetterton on 8th-9th August and Wild Thing (in the photo) will be driven by Mary Lindsay, Jack Bellinger, Barry Sumner and Rick Bourne.

[Mary Lindsay]

In my excitement I pressed submit twice.....

[Bob Bull]

2 CV?

Well for the technical sort I can advise that 2 = two.
CV = Constant Velocity.

Therefore a Citroen 2CV is a car with two constant velocities. I wonder what they are?

[Mary Lindsay]

Therefore a Citroen 2CV is a car with two constant velocities. I wonder what they are?

Forwards and backwards of course.

By the way Bob are your photos from a 6 hour relay, if so how long ago was it?

[jack bellinger]

Bob just a liitle help for you


2CV is French

jack

[Jim Mountain]

Ingredients
1 x 5 lb (2.25 kg) chicken, cut into 8 joints
1¼ pints (725 ml) red wine
1 oz (25 g) butter
1 tablespoon oil
8 oz (225 g) unsmoked streaky bacon, preferably in one piece
16 button onions
2 cloves garlic, crushed
2 sprigs fresh thyme
2 bay leaves
8 oz (225 g) small dark-gilled mushrooms
1 rounded tablespoon softened butter and 1 level tablespoon plain flour, combined to make a paste
salt and freshly milled black pepper

To garnish (optional):
chopped fresh parsley


You will also need a large flameproof casserole, wide and shallow enough to take the chicken joints in one layer.


Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden; then turn them and colour the other side. You may have to do this in three or four batches – don't overcrowd the pan. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later.

Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid.

Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Next, add the butter and flour paste to the liquid. Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. If you like, sprinkle some chopped parsley over the chicken and make it look pretty.

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course, the Evening Standard Cookbook and The Delia Collection: Chicken.

[Mark Shears]

Jim - I didn't realise you were so gifted in the culinary department!

I will take your recipe to Le Mans with me and see how it fares on the Shears barbeque!

Cheers

Mark

PS Have you seen the angle of lean on some of those frog cars?! And I expect that is with 'stiffened and lowered suspension'!!!

[Bob Bull]

By the way Bob are your photos from a 6 hour relay, if so how long ago was it?

]

Mary,
Indeed Mary, as the numbering would indicate, yes, it was 2006. See Bobs General Photos.

2CV is French

Jack,
Pull the other one, CV would translate as Velocite Constante (?)

JIm,
You are beyond the pail (yes PAIL)!!!!!!!!!

I knew this would happen .........................................

[jack bellinger]

Dont we need a recipe for 2 horses not chicken!! horses have more legs


arkle Y

[Philip Tisdall]

as we are on the cooking line do you not think it is 2 CV = 2 CheVaux (horses)

[peter rafter]

Jim, what happened to
"first, catch your chicken---- (or coq if you are a franglophone)

[Bob Bull]

Now look here! This subject, on 2CV's I might remind you, has been posted less than 24 hours, and it has already descended into farce. Why can't you people stick to the point? This was a serious attempt to raise the standards on this site, but what do we find? Chicken soup, horses legs, Shears barbecue, Delia Smith (who to the best of my knowledge does not drive a Morgan) and foreign accents.!!!

Really, I despair.

Even More Confused Dotty Com