Dinner Menu for 19/06/2017

Crab & Orange Salad

(√Dairy, √Gluten, √Shellfish)

Poulet Sauté À La Marengo

(√Dairy, √Gluten)

Mixed Nut & Maple Syrup Sponge Pudding with Custard

 (√Dairy, √Gluten, √Nuts)


Craig’s Notes

Nice starter and good combination. Need to make more of the crab in the centre of the plate. Served with dressed Fennel and Radishes, sprinkly with finely chopped Shallot and Tomato Concasse. Dressed with spots of Marie Rose and Tarragon Oil. Sprikled with Fennel Tops.

Classic Dish from Escoffier with the Crayfish. Sauteed Chicken in a White Wine, Shallot, Garlic and Mushroom Sauce finished with Tomato. Served with Heart Shaped Crouton and French Fried Egg. Didn’t serve with Rice – Served with Mustard and Leek Mashed Potato.

Recipe derived from RAB V1 Page 197. Should be Walnut and Maple Sponge Pudding but did not have enough Walnuts so used a selection. Cooked and ate really well. Need to add much more than half of the nuts to the sponge recipe. One batch will give 8 nice portions in a 1lb pudding basin.

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