di reston
Sous Chef
Yesterday was our wedding anniversary! We went to a lovely restaurant, very high class. the menu we chose was:
1st course: Veal with a tuna and mayo dressing over a ribbons of lettuce - to die for!
2nd course OH had roasted kid with sides of vegetables
I had braised veal with a white wine sauce - also delicious
3rd course: Bonet, which is a sweet dish made of a caramelised sugar, amaretti ( almond biscuits) egg yolks, Amaretto liquor and bitter chocolate and cooked in the oven.
Wine: Roero Arneis, a very high class white wine easily as good as a good whitle Burgundy.
If any of you would like a recipe of any of the above let me know and I'll send it.
di reston
Enough is never as good as a feast Oscar Wilde
1st course: Veal with a tuna and mayo dressing over a ribbons of lettuce - to die for!
2nd course OH had roasted kid with sides of vegetables
I had braised veal with a white wine sauce - also delicious
3rd course: Bonet, which is a sweet dish made of a caramelised sugar, amaretti ( almond biscuits) egg yolks, Amaretto liquor and bitter chocolate and cooked in the oven.
Wine: Roero Arneis, a very high class white wine easily as good as a good whitle Burgundy.
If any of you would like a recipe of any of the above let me know and I'll send it.
di reston
Enough is never as good as a feast Oscar Wilde
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