Friday, August 15, 2003
ScoreLine
* G’Mornin’ and welcome back to ScoreLine, we’ve got Henri Duchamps, the left end from Marsailles who’s taken the league by storm. G’Mornin’ Henri and I hope I didn’t butcher your last name too badly.
* You’re close. It’s Duchamps.
* Oi I don’t think I can make it sound like that but alright how are ya this mornin’?
* Well I’m pretty good, Jim. I got a lot of rest, a lot of sleep you know, and I had a very good breakfast this morning.
* Is that so? What did you have for breakfast today?
* I had a piece of toast, okay, and a fried egg, and also a cake.
* A cake? Do you mean like a biscuit? A cookie?
* No no - un gateau, a real cake, it was about 25 cm in diameter and oh maybe 10 cm tall.
* So that’d be a bit less than 10 inches across and about 4 inches tall. Super. That’s quite a cake to have for breakfast.
* Yes it was, it was terrific. It had this raspberry filling between the layers, eh, really knocked me out. And then, there were three layers - the top and the bottom were chocolate and the middle layer was this really good white cake with raspberries baked in it, like a brioche almost.
* Wow Henri that’s quite a cake. And I’m sure our viewers will be as curious as I am what kind of frosting it had.
* Well Jack here’s where they’re gonna lose a couple points, the frosting was a plain chocolate glaze and really pretty much of an afterthought in my opinion. Nothing to write home about, eh?
* Ah! Ah-haha-ha-ha! Oh goodness Henri it’s a treat to have you on the show and thanks for your special insight into breakfast cakes. Now I hope you can stick around for my next guest, legendary coach Johnny Knowles, who’ll tell us how to make your next brunch more memorable - after this.
