Menu of A Fall Lunch

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: PINEAU DES CHARENTES
  • Salade des Haricots Verts aux Champignons (Salad of Green Beans with Raw Mushrooms)
  • WHITE SAVOY, APREMONT, FICHARD
  • Billi-Bi (Cream of Mussel Soup with Sorrel)
  • Gigot de Mouton de Sept Heures (Leg of Mutton Poached in White Wine and Garnished with Fall Vegetables)
  • Haricots de Soissons au Cresson (White Haricot Beans of Soissons in Watercress Cream)
  • RED BORDEAUX, 1966 CHÂTEAU BOUSCAUT, GRAVES
  • Fromages:
  • Charolais
  • Chaource de Champagne
  • Fourme d’Ambert
  • Poires Bartlett au Vin Rouge (Bartlett Pears Poached in Red Wine)
  • Café
  • Les Bouffettes
  • EAU-DE-VIE D’ABRICOTS D’ALSACE