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Saturday, January 1, 2011

Verrines and Spoons







A wonderful meal!  


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Salmon and avocado verrine
Salmon rillettes verrine
Quail eggs and caviar
Prosciutto wraps


Ris de veau (veal sweetbreads)
Coquilles St. Jacques (scallops in the shell)


Chevreuil in sauce (cute little deer)
Seasonal vegetables


Cheeses of Burgundy
Buche de Noel (Christmas log cake)
Posted by Rosemary Mullally at 6:22 PM

2 comments:

  1. AnonymousJanuary 2, 2011 at 12:27 AM

    Your presentation is fabulous, the verrines and spoons are stunning (with seasonal colors!). I hope you took a very long time to eat the wonderful meal :)

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  2. Rosemary MullallyJanuary 2, 2011 at 11:54 AM

    Yes, we did take our time. Our guests, the Parrets, provided wine for each course and we really had a great time. They brought vintage wines from their cellar and, of course, chose perfectly.

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