Lamb, port wine sauce, brioche-crusted croquettes
I loved the croquettes. I tami'ed them twice, then added creme fraiche and a lot of piment d'espellette. Thin layer of crunch on the outside, melt in your mouth soft inside. Yummy.
Sunday, June 14, 2009
Foie + monkfish, lamb
Foie gras, monkfish, corn, braised leeks, morilles, lobster cream broth
Lamb, port wine sauce, brioche-crusted croquettes
I loved the croquettes. I tami'ed them twice, then added creme fraiche and a lot of piment d'espellette. Thin layer of crunch on the outside, melt in your mouth soft inside. Yummy.
Lamb, port wine sauce, brioche-crusted croquettes
I loved the croquettes. I tami'ed them twice, then added creme fraiche and a lot of piment d'espellette. Thin layer of crunch on the outside, melt in your mouth soft inside. Yummy.
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