Sunday was a wet day, evident by the perseverance shown here by one of our kitchen porters; it was also the day we chose to feature three Raymond Blanc recipes for Formal Hall dinner.
Don't be fooled by the title of Raymond's book, cooking French food well is not always simple, especially when you have 100 guests for dinner! ;-) However, we did try to pick the three best recipes for Sunday's dinner.
We started with a rustic Pate de Campagne, served with toast and salad. This is a great pork terrine full of delicious pistachios and garlic.
Next up, we served braised lamb fillet with flageolet beans and garlic sausage. This is an excellent rustic dish from southwest France, home of the famous cassoulet.
For the sweet we served cherry clafoutis, using Raymond's mother's recipe. The clafoutis comes from the Limousin region of France and while black cherries are the traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.
Bon Appetite!
No comments:
Post a Comment