Chef’s Christmas Dinner

 

2009 Menu:

Starters:

Foie Gras, Mache & Mini-breads

Atlantic Oysters

Main Dish:

Roast guinea fowl, stuffed with Armangac sausage meat stuffing
Roast potatoes
Onion
Parsnips
Celery
Carrots
Brussels Sprouts
Cranberry Sauce

Dessert:

Ice-cream log

Drinks:

Cotes du Rhone Special Reserve

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4 Comments

Filed under Cuisine

4 responses to “Chef’s Christmas Dinner

  1. Oh my, now I know where Cool & Weird can send her ants–unless I manage to snarf even the crumbs of your meal!!!

  2. the cats that live in a communal bush were served the carcass..

  3. lol,
    lovely post,
    yummy food ..

  4. Hi jingle,

    Alas the bell for seconds was rung many moons ago.. but other feasts are simmering in the kitchen.. to be whipped up with cream and toppings serene..

    Thanx for your feedback!

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