Nathalie Chiva wrote:
> On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>
>>I've been told to come up with a menu to accompany a bottle of good
>>champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
>>planning:
>>
>>
>>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>>making this; she really likes it)
>>
>>Scallops Poached in Miso-Persimmon Broth
>>
>>Romaine-Mandarin Salad
>>
>>Seared Duck Breasts with Orange-Tea Sauce
>>
>>Kiwi Shortcake
>>
>>
>>Our guest (who's bringing the champagne) is something of a VIP; are there
>>any suggestions for improving the menu?
>
>
> I *love* all-Champagne meals. Your menu is perfect, except for the
> duck. Duck is great, but not with Champagne. I'd lean towards a good
> farm chicken in cream and morrel sauce :-)
>
> Nathalie in Switzerland


Supremes de Volaille a l'Proust made with champagne grapes and a nice
suce a vin blanc.


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3