Wednesday, 2 May 2012
We will be having Stuffed Mushrooms with leek,tiny scrap of ham,the mushroom stalks and a few more,parsley and then some breadcrumbs to fill them. I have put some Roquefort cheese and bashed up hazelnuts on the top. This will go in the oven just before I put in the main course, which is a Salpicon of game with chicken livers,briefly sautéed with another leek and some three cloves of garlic( you can tell I have rather a lot of leeks!)red wine added to give it some liquid and then a Gougere made with extra cheese l shall use some Comté in the mix,and use the same recipe as for making Éclairs. Cheeses,and then fresh fruits to follow.