Each year for the last decade or so, we’ve had the pleasure of Tex and Shelley Stevens, Dick and Tammy Keil and, until they moved to Kansas, Alan and Peggy Honey.
This year, we had the added pressure of a new invitee in the person of an Englishman and amateur chef (as unlikely as that would seem). All went quite well except that the guest required me to return the prime rib to the oven and burn it to medium (I kept a nice, rare piece back for me). The menu was...
|Homemade artisan bread||Pains|
|Appetizer plate|| Œufs mimosa, mozarella,
cornichon et tomates à l’aïl
|Marinated duck||Maigret de canard|
|Prime rib||Entrecôte de boeuf|
|Potatoes dauphine||Pommes de terre dauphines|
| Vegetable medley of
cauliflower, zucchini, crook neck,
| Pot pourri de légumes :
chouxfleur, zucchini, autre courgettes,
choux de Bruxelles
|Blueberry ice cream||Glace aux myrtilles|
|Chocolate mousse||Mousse au chocolat|