Menu of A Winter Dinner

Appears in

Published 1973

APERITIF; SAINT RAPHAEL CHANTECLAIR
Le Feuilleté au Roquefort (Roquefort Cheese Flaky Pastry Píe)
WHITE RHÔNE, CHÂTEAUNEUF-DU-PAPB BLANC, DOMAINE DE BEAU RENARD
Consommé Florentine aux Oeufs Pochés (Consommé Florentine with Poached Eggs)
La Grande Marmite de Lesdiguières (The Grand Feasting Pot of Governor General de Lesdiguières)
Riz au Safran Griottes au Vinaigre (Saffron Rice) (Pickled Sour Griotte Cherries)
RED BORDEAUX, 1961 CHÂTEAU PETRUS, POMEROL
Fromages:
Beaumont des Alpes Chambarand du Dauphiné
Bleu des Causses
Tarte au Citron à FAtre Fleuri (Lemon Cream Tart)
Café
EAU-DE-VIE DE PRUNELLES

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