René wrote up a menu for us to read and Mutti to take home for reference so she can tell all her friends about the food. One does need a reminder - it's a bit exotic:
The Flight Show
Pheasant broth with ground pheasant meatballs and vegetables
Fried Marinated Quail with Avacodo-Coriander Mousse and Fresh Figs
Fowl in Fowl in Fowl: Dove with Corn Stuffing
in
Guinea Hen with Bread Stuffing
in
Duck with Duck Farce
The soup was delicious and whetted the appetite for the next course. René fried up the quail. He has a monster gas burner and skillet outside for just such things (as well as browning roasts, steaks, frying batches of rosemary potatoes, etc. - but not today!)
Then we had to wait a bit while the birds were watched. Though the cooks had got up (temporarily) to put the birds stuffed in birds stuffed in birds in the oven at about 5 AM, they had to cook a bit longer and then a higher temperture to make them brown and crusty. It needs 10+ hours in all to fully roast!! In the NY Times you can read this article on Turducken which is the same idea. Arrangements of other birds in birds besides the turkey-duck-chicken go back to court days in Europe and beyond. Suffice to say it's rich, filling and wonderful. We decided he should put this meal on the regular rotation - three or four times a year at least!
What? No dessert?? Well, sort of. I brought Cranberry Bread (always a hit) and Pumpkin Bread with Orange Cream Cheese. Rima's mother has a wonderful reptoire of yummy cakes and she did not disappoint. Coffee. Schnapps. DONE and DONE IN.
There were lots of satisfied smiles after the feast. I was SO grateful that Werner volunteered to drive home. I was too stuffed to move.
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