Monday, October 15, 2007

Class Menu - Week Two

This week's assignments:

Consomme
(A strong, clear, clarified stock that is often served as the first course of French meals.)

Roast Chicken with Gravy
(I was assigned chicken; other students are roasting pork loin and lamb.)

Risotto

Veal Scallopini
Spaetzle

Roasted Tomato Coulis
(This will be the base tomato sauce for our homemade pastas next week.)

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