More Coq-au-vin + another dish for the Menu.

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DNicolson
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More Coq-au-vin + another dish for the Menu.

Post by DNicolson » Mon Jul 18, 2011 6:45 pm

This is a new version of the Coq-au-vin Salmon fly, using Ruard's fantastic Hare Claret Dubbing.

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A Tenkara fly, also using Ruard's Hare Claret Dubbing.

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This is one I decided on when I found a packet of Veniard's teal hackles this afternoon.

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Hook: #14 TMC 206 BL.
Silk: Pearsall Hot Orange.
Body: Hot Orange silk, well waxed.
Thorax: Camel, sulphur orange.
Hackle: Teal feather.

Perhaps Canard à l'Orange for this one. ;) 8-)
From Wikipedia:-
Canard à l'Orange is a classic French dish in which the duck is roasted and served with an orange sauce. It is thought that this particular dish has its origins in the cuisine of Tuscany, Italy).

This dish, which the Tuscans called "Paparo Melarancia" was exported to France by Catherine de Medici, who married Henry II of France, decided to bring a piece of his Florence.

Catherine's arrival in France, in fact, there has been a gradual integration of the Florentine cuisine in French, hence the French decided to claim as their recipes including, of course, duck with orange in France called "caneton a l orange".

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willowhead
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Re: More Coq-au-vin + another dish for the Menu.

Post by willowhead » Mon Jul 18, 2011 7:12 pm

DANG Donald...........you SSUURREEE makin' me hungry. Misa should be callin' down any minute too. :D KILLER flies.....absolutely beautiful. ;)
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William Anderson
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Re: More Coq-au-vin + another dish for the Menu.

Post by William Anderson » Mon Jul 18, 2011 7:19 pm

Brilliant and diverse set, Donald. Ruard inspired a lot of flies with his batch of dyed hare. It is really nice stuff to work with. Given your recent series, it's nice to see it all come together. I saw some teal hackles a bit ago and thought they would be interesting as a soft-hackle. Nice set. and yeah, you're making me hungry too. No French cuisine in my near future I'm afraid.

w
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DNicolson
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Re: More Coq-au-vin + another dish for the Menu.

Post by DNicolson » Mon Jul 18, 2011 8:01 pm

I thought for a wee change I'd come up with a
Haggis, Neeps and Tatties fly, somehow got me stumped. :lol: :lol:
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Re: More Coq-au-vin + another dish for the Menu.

Post by hankaye » Mon Jul 18, 2011 10:32 pm

Donald, Howdy;

Dang ....... you're on a roll now!

Great looking flys!

hank
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of consecutive days I've stayed alive." George Carlin
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Re: More Coq-au-vin + another dish for the Menu.

Post by William Anderson » Tue Jul 19, 2011 8:23 am

DNicolson wrote:I thought for a wee change I'd come up with a
Haggis, Neeps and Tatties fly, somehow got me stumped. :lol: :lol:
Gross. :D

w
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Re: More Coq-au-vin + another dish for the Menu.

Post by hankaye » Tue Jul 19, 2011 9:26 am

Dub-ya, Howdy;

Actually kinda tasty...Maybe on a caddis style hook? with a touch of blood puddin' for a tag? ;)

hank
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Re: More Coq-au-vin + another dish for the Menu.

Post by kanutripr » Wed Jul 20, 2011 1:24 am

And some mushy peas! :lol:

Very nice flies Donald!



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Re: More Coq-au-vin + another dish for the Menu.

Post by Ruard » Sat Aug 27, 2011 12:07 pm

Hi Donald,

I am pleased to see you making such a good use of the dubbing

Greeting
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