As I mentioned before, I'll be preparing an "over the top" Julia Child meal this coming Saturday for eight guests. I just bought truffles for the Pâté de Canard en Croûte. (Ouch.)
Here's the menu:
Amuse Bouche: Sturgeon caviar, tiny shots of very cold Stolichnaya vodka
Appetizer: Pâté de Canard en Croûte -- the infamous boned, stuffed duck in pastry featured in the movie, Julie and Julia.
Wine: A very dry Uruguayan sparkling red.
Soup: Soupe a l'Oignon -- French onion soup.
Wine: 2010 Bin 36 Monterey Chardonnay
Entree: Sauté de Boeuf à la Parisienne -- beef filet with mushrooms in a port and cream sauce.
Sides: Asparagus with beurre blanc, pommes Parisienne, petit choux au fromage.
Wine: 2009 Domaine Chêne Bourgogne Pinot Noir
Dessert: Bavarois aux Praline -- Almond praline Bavarian cream.
Liqueur: Sortilège - A maple syrup and whiskey liqueur
Let the games begin!
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