|
This year Tex Stevens is again (as last year) on the road, so only
Shelley, plus Dick and Tammy Keil will be here. In addition, I’ve
invited Neal and Carol Cox from the neighborhood.
This year, I wanted to lengthen the dinner and diminish the actual
quantity. I don’t know if I achived the second goal, but I nailed the
first one.
|
|
French country bread
|
| Pain de campagne
|
|
|
|
|
| Quichettes
|
| Quichettes
|
| Julene made these; they were predictably tasty.
|
|
|
|
| Appetizer plate
|
| Amuse-gueules
|
| Thin-slices salamis and cheese, eggs mimosa
cornichon, crackers.
|
|
|
|
| Mixed salad
|
| Mesclun de salades
|
| Baby leaves of spinach, raddichio, endive, various other greens.
|
|
|
|
| Vegetable soup
|
| Soupe aux légumes
|
| Onion, leek, carrot, celery, squash, parsnip, potato with chicken
stock, butter and cream.
|
|
|
|
| Green salad
|
| Salades
|
|
|
|
| Assorted vegetables
|
| Macédoine de légumes
|
| Tiny red and white potatoes, Brussells sprouts, cauliflower,
broccoli and carrots individually seasoned and saut´ed.
|
|
| Choice standing rib roast
|
| Entrecôte de boeuf
|
| Pepper-encrusted; I got fancy with the cooking
temperatures and time for this 9-pound roast. See cooking-time table
in recipe.
|
|
| Super-stuffed potato
|
| Pomme de terre super gangster
|
| With caramelized white onion and, in place of the cheese and garlic,
I used two Boursin cheeses.
|
|
|
|
| Italian cream cake
|
| Gâteau italien
|
| This was Julene’s and she incorporated shaved chocolate and
pecans into the recipe.
|
|
|
