FRENCH CHRISTMAS KITCHEN
Friday 24 November 2017
Here is the menu:
* Rillette of 3 Salmon- Pickled Winter Vegetable Salad
* Crisp Breads with Citrus Sea Salt and Black Pepper
* Ballotine of Duck stuffed with Cured Ham, Veal, Port-Soaked Prunes. Madeira Sauce.
* Brandied Apricot and Almond Jalousie with paper Crown
* Lunch- Ballotine of Duck, Root Vegetable Daupnioise, Winter Greens, Madeira Sauce.
Please bring the following to transport your food home in-
* 1 baking sheet for your Jalousie
* We will provide a container for the salmon
* 1 x 300g jar for the pickles
* We will wrap your Duck
* 1 x 500ml container for your sauce