Menu of A Fall Lunch

Appears in

Published 1973

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

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