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Menu of A Fall Game Dinner

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

By Roy Andries De Groot

Published 1973

  • About
  • Aperitif: lillet-cognac gold
  • Terrine de Lièvre à la Grande Chartreuse (Terrine of Wild Hare)
  • WHITE BURGUNDY, BÂTARD-MONTRACHET, PRUDHON
  • Potage Chasseur (Soup of the Hunter with Pheasant and Cream of Lentils)
  • Coq de Bruyère Grille à la Broche (Spit-Roasted Alpine Grouse)
  • Chanterelles ¿’Automne Sautées à la Crème (Wild Autumn Mushrooms Sautéed with Cream)
  • RED BURGUNDY, 1957 VOSNE-ROMANÉE, LES RICHEBOURG
  • Artichauts à la Barigoule (Artichokes Poached in Aromatic Wine)
  • Fromages:
  • Chabichou de Poitou
  • Marcigny de la Loire
  • Bleu de Laqueuille d’Auvergne
  • Bananes Flambées au Rhum (Bananas Flamed with Rum)
  • Café
  • Les Fourrées
  • EAU-DE-VIE DE POIRE WILLIAMS DE LA VALLÉE DU RHÔNE

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