Menu of A Relaxing Dinner After the Storm

Appears in

Published 1973

APÉRITIF: KIR DE CHABLIS
Soufflé aux Épinards {Soufflé of Creamed Spinach)
ROSÉ RHÔNE, LIRAC
Moules Pochées au Vin Rouge {Mussels Poached in Red Wine)
Boeuf à la Mode de la Famille Artaud (Pot Roast of Beef in the Style of Mademoiselle Vivette’s Family)
Gratinée Savoyarde (Casserole of Potatoes and Mushrooms as They Do It in Savoy)
RED BURGUNDY, 1959 CLOS VOUGEOT, MORIN
Fromages:
Marolles de la Loire
Tête de Moine du Jura
Bleu de Bassilac Limousin
Mousse aux Abricots (Mousse of Fresh Apricots)
Café
SUC DES GLACIERS, MEUNIER

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title