Dinner

Now that I am feeling better dinner was even more delicious. Tonight I started with Poultry [am sure it was goose~ Foie gras d’oie (de canard): liver of fattened goose (duck). liver praline coated with walnuts with grape aspic. Then the soup, Game consommé with Tarragon dumplings, followed by some Lemon Sorbet. The main course for me this night was Roast Duck on orange sauce served with mixed veggies and “Macaire” potatoes.

MACAIRE Serves: 8

4 pounds baking potatoes

4 ounces butter To taste salt and pepper

Preheat oven to 400 degrees.

Wash and dry potatoes.

Pierce skin before baking.

Bake potatoes for about one hour, or until the inside of potatoes is cooked.

Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl.

Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.

Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds.

Divide the potato mixture between molds to form two potato cakes.

Bake 15 to 20 minutes.

Unmold on platter.

Serve hot.

For dessert Frozen Chocolate “Marquise” on mango compote. Others had “Fillet Wellington” or the Grilled Halibut with King prawn and lobster butter sauce orange fennel, Romanesco and wild rice.