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Menu of A Spring Dinner

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top 1000The Auberge of the Flowering Hearth
The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: BLANC DE SAVOIE À LA CRÈME DE FRAMBOISE
  • Flan de Bifteck et de Foies de Volailles aux Écrevisses, Sauce Nantua (Steak and Chicken Liver Pie, Garnished with Crayfish)
  • SPARKLING WHITE OF SAVOY, SEYSSEL, BLANC DE BLANCS BRUT, LE DUC, VARICHON ET CLERC
  • Crème de Laitue Printanière (Cream Soup of Bibb or Boston Lettuce)
  • Jeune Chevreau de Printemps aux Morilles (Young Spring Kid, Stewed with Wild Mushrooms)
  • RED BORDEAUX, 1961 CHATEAU MARGAUX
  • Salade de Pissenlit aux Lardons (Wilted Dandelion Salad)
  • Fromages:
  • Saint-Marcellin de l'Isère
  • Reblochon de la Savoie
  • Tignard Bleu
  • Clafouti Limousin (Cherry Batter Pie, Limousin Style)

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