Christmas Eve menu -- thank you
@tuffiti for posting the Patreon videos, hope you're feeling better.
Watching and listening to Tante talk about the Christmas Eve menu was disgusting. I'm a foodie and I've never heard anybody talk about a menu or a festive feast in that way. Please note how people respectful of food and fabulous festive traditions talk about it -- like
@Tea with lemon -- as opposed to Tante and her mini pizzas and sausage wreaths, with Fanny interjecting no, let's just buy the desserts.
Kinda goes with the drunken blonde howling, O Night Divine while propping herself up on someone else’s husband.
Here is the proposed menu, I didn't see the mini pizzas or the proposed pates on the gross buffet table nor hear of the pulled pork until after.
This is all rich punter food for drunks, like second-rate Disney Euro cruise line all you can eat salad bar food. It's like a cheesy pub menu. The only thing missing is nachos, which the pulled pork represent.
Bacon wrapped scallops
Dates with goat cheese
Sausage roll wreath
Prawn cocktail
Salmon snowflakes
Bao buns with cranberry sauce
Pulled pork with onion
Smoked mackerel pate
Duck pate
Mini quiches
Mini pizzas
Tomato bruschettas
Chocolate mousse with cassis jam
I'd go a different direction.
I'd go for a big fresh water fish terrine, which is what the Berry is famous for.
The most delicious of which is actually gefiltefish.
I'd serve it with red horseradish.
This recipe is by Florence Fabricant and takes 1 hour 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I am taking George the V's 1912 Ghillie's Ball menu as inspo, light and rich, super festive, and totally French.
Supper menu for King Geoge V, Balmoral Castle, 1912
www.royal-menus.com
Menu
Consommé de Volaille
Chicken consommé
Cassolettes de Homard Mayonnaise
Individual handled porcelain dishes filled with lobster medallions dressed in mayonnaise
Petits Aspics de Pâté de Grouse
Small cold pies filled with grouse meat set in aspic jelly
Jambon et Poulets decoupés
Thin slices of ham and smoked chicken rolled into florets
Galantine de Volaille et Langue Ecarlate
Cold deboned chickens stuffed with forcemeat and pickled ox tongue
Perdreaux á l’Aspic
Deboned partridges served cold that have been stuffed with foie-gras and glazed in a sherry flavoured aspic
Sandwiches Varies
Assortment of sandwiches
Petit Pains de Foie Gras
Small hollowed bread rolls stuffed with a fois-gras mousse and decorated with herbs
Gelées au Champagne garnies de Fruits
Fresh fruits set in Champagne jelly
Crêmes Marie Louise
Almond ice-cream named after the second wife of Napoleon I
Pátisserie assortie et Petits Fours
Assorted patisseries and petit fours
Biscuits glacés Benedictine
Slices of vanilla ice-cream wedged with Benedictine flavored ice-cream, topped with cream
Orangeade et Lemonade
Dessert
Coffee parfait
I like the homemade orangeade and lemonade, and finger food. People should be dancing.
So.
MFK Fisher's Restorative Chicken Consomme
(Equal parts chicken, clam juice, white wine, heated just to boiling)
Gefilte Fish Terrine, Red Horseradish, Rye Toasts
Festive Pate of Wild Boar, Toasts
Partridge and Fois Gras Herb-Stuffed Rolls
Oysters Rockefeller
Almond Ice Cream, with Lalande Honey Tuiles, Benedictine Sauce
Orangeade
Champagne Sangria