The next week’s menu planning is complete

The next week’s menu planning is complete:

Tuesday night, Irene’s birthday, we’ll have:

Roasted marrowbones with toast points starter

Pan-fried lamb chops with mint jelly
Garlic mashed potatoes
Minted mushy peas

Crême Brûlée

Irene and I go sailing Wednesday and Thursday, coming home Thursday afternoon, so …

Thursday night, Christmas Eve, we’ll have an all pan-fried dinner:

Pork chops with a cognac cream sauce
Potato scallops with a cheese/cream sauce
Slivered Brussel Sprouts with Bacon

Friday, Christmas Day, we’ll have a luxurious dinner:

Seared slices of foie gras in a sweet sherry reduction

Potatoes Hasselback au Gratin (vertical slices of potatoes, packed together, and baked in boiling cream and cheese mixture and topped with cheese)
Christmas Beef Wellington (Beef Wellington with foie gras, black truffles, and roasted chestnuts layer added)
Steakhouse Creamed Spinach (blanched spinach stirred into a Béchamel sauce with cream cheese, melting cheese, and aged cheese stirred into it).

Marionberry Pie

Saturday, Boxing Day, we’ll live on leftovers and a split pea soup with a freshly baked sourdough boule.

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