Clam Chowder from last Friday's Formal Hall
Fillet of Beef from last Friday's Parlour Evening Dinner
Mille feuille of Winter Berries
Blackberry syllabub and sweet puff pastry
Formal Hall Friday 20/11
Smoked Salmon Terrine with Cucumber
Dill and lemon dressing
Formal Hall Saturday 21/11
Supreme of Pheasant Sous Vide
Filled with cranberry and sausage farce, wrapped in Parma Ham
Rosti potato, roasted carrots and parsnips, game jus
Formal Hall Saturday 21/11
Homemade Fishcakes
Formal Hall Sunday 22/11
Foie Gras with Mango Salsa
Private dinner last night
Sous Vide Loin of Venison
Private dinner last night
Pea, Herb, Wild Mushroom and Parmesan Risotto
Last Night's Formal Hall
Poached Winter Fruits in Pomegranate Sangria
With puff pastry and elderflower ice cream
Last Night's Formal Hall
Amuse Bouche
Essence of Tomato with Asparagus
Last Night's Formal Hall
Happy Eating!
Just wanted to say that I've just been at a swap at Peterhouse, which really pushed home to me how fantastic the cooking is at Pembroke. Dry chicken, overcooked peas and soggy potatoes adorn the dreadfully dressed (stainless steel cutlery anyone?) tables of Peterhouse, with none of the flair, thought or indeed flavour that your kitchens offer.
ReplyDeleteMany thanks,
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