by chef Carolyn Tillie
Celebrated on
January 10th, 1999
by 12 adventurous souls
Lets begin:
QUAIL EGG TARTLETS WITH CAVIAR: Small, delicate tartlets filled with a
poached quail egg, chives, Beluga caviar, and a touch of fresh cream.
CRAYFISH CONSOMME': Young veal and tender shrimp married and
transformed "Chinese Style" to a smooth perfection.
*Cupresse, 1994
TRUFFLES "CINDERELLA" IN FLAKY PASTRY
Full, black truffles sauteed in champagne and sherry with ham and
foie gras, wrapped and baked in puff pastry.
OYSTERS A LA BROLATTI
Shallots, butter, and wine sauteed to accompany freshly poached
oysters.
*Zamo Zamo Pinot Grigio 1995
ESCALOPE OF FOIE GRAS WRAPPED IN CHICKEN
Tender ballotine of chicken, stuffed with sliced foie gras, lightly
sauteed with cream and sherry, served with morels.
CHAMPAGNE SORBET
To clean the palate...
*Gundlach Bunschu Merlot, 1995
POTTED DUCK WITH OLIVES
A cold confit of duck and chopped assorted olives.
*Le Clos du Cailleon Vieilles Vignes Cote du Rhone, 1995
VEGETABLE PIE
A masterpiece of eggplant, carrots, and mushrooms, and more hidden in
pastry.
ROAST LEG OF LAMB
The leg itself of injected with Brandy, Madeira, and spices then
roasted and served with a sublime garlic gravy.
*Fonseca's Port 1977 - As well as various Grappas, Cognacs, and
Brandies
ASSORTED CHEESES
Etorki Sheep's Milk, L'Edel de Cleron, Swiss Appenzeller, Champignon
Montagnolo, Goat Gouda, Boar Piet (a 48-month Raw Milk Gouda), Currant
Voucheese, Parrano
*Coffee or Tea
TIMBALES "ELYSEE"
Amazing little edible Valrhona chocolate cups filled with Kirsh-soaked
genoise, vanilla ice cream, Kirsh-soaked fruit, and Chantilly cream,
crowned with a golden cage.
Enjoyed as an all-day festival of great food and drink, in addition to a celebration of good company and conversation.