Chapter CXXVI: My Christmas Dinner II
Course I
French Goose Foie Gras, Grapefruit Confit, Figs Beet Purée and Double Solera
Served with Champagne
Course II
Kobe Rib Eye Cap with Garlic, Artichoke Chips, Wild Mushroom and Organic Mizuna
Served with Cabernet Sauvignon
Course III
Loup de Mer, European Frog Legs, and Organic A Choy
Served with Pinot Noir
Course IV
Dakota Elk Mongolian Style
Served with Brunello di Montalcino
Course V
Classic Hot Chocolate Soufflé
Served with Coffee or Tea
French Goose Foie Gras, Grapefruit Confit, Figs Beet Purée and Double Solera
Served with Champagne
Course II
Kobe Rib Eye Cap with Garlic, Artichoke Chips, Wild Mushroom and Organic Mizuna
Served with Cabernet Sauvignon
Course III
Loup de Mer, European Frog Legs, and Organic A Choy
Served with Pinot Noir
Course IV
Dakota Elk Mongolian Style
Served with Brunello di Montalcino
Course V
Classic Hot Chocolate Soufflé
Served with Coffee or Tea
1 comment:
And I thought we were the only people to have Elk for Christmas dinner.
Our elk was shot dead by my daughter-in-laws grandfather in Lapland. Confusingly Swedes have their dinner on Christmas Eve.
On the 25th we had Luskefisk. Don't ask!
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