Soup du Jour

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop! Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup"

--The Mock Turtle's Song from "Alice in Wonderland"


Tonight I was on the Soups & Sauces station in La Friandise. Tonight I made a wonderful Vichyssoise (Creamy chilled leek and Yukon Gold potato soup) and Carotte aux Gingembre Purée (Purée of Carrot and Ginger Soup). Oh my, they were beauties.
Someday I'll remember to take my camera to school!

I also prepared a wonderful Maltaise sauce for a salmon entree and a Buerre Blanc to go with a seafood appetizer.

Anyhoo - Here's the menu from La Friandise for the rest of the semester:


Les Hors d’Oeuvre

Raviolis au Pâté de Crevettes et Coquille aux Epinard
Dumplings with shrimp and scallops on wilted spinach and Buerre Blanc

Tartare de Saumon aux Concombres
Cured Salmon Tartare, with wilted cucumbers, and Spring greens mix

Roulade de Canard Froide
Duckling pâté rolled in whole boneless duck breast, with red currant sauce Chasseur and croutons


Le Potage

Carotte aux Gingembre Purée
Purée of Carrot and Ginger Soup

Vichyssoise
Creamy chilled leek and Yukon Gold potato soup

Le Salade

Salade Caesar
Caesar Cardini’s famous salad of Romaine, vinaigrette, & Parmesan cheese prepared tableside

Intermezzo

Fresh Fruit Sorbet

Les Entrèes

Escalopes de Veau en Picatta
Veal medallions sautéed with olive oil, lemon, parsley, and capers

Breast aux Poulard en Marsala au Savage
Sautéed chicken breast with mushrooms, scallions, and sweet Marsala wine sauce

Crevettes aux Crabe with Sauce Homard
Crab-stuffed Gulf Shrimp with Lobster sauce

Saumon en Croute with Mousse Epinard
Fresh Salmon with spinach mousse wrapped in puff pastry, served with Maltaise sauce

Entrées are accompanied by chef’s choice of fresh vegetables and freshly baked breads

Les Desserts

Créme Brûlée
Baked egg custard with crusted sugar crown and fresh berries

Chocolate Ducasse
Chocolate lava cake with white chocolate cream Anglaise

Fraises Romanoff
Fresh strawberries in Grand Marnier topped with Créme Chantilly

Only six more services!!! YAY! I'll be so glad when this semester is over!!! I withdrew from my Garde Manger class last Friday. I was doing okay in it, but am severely overloaded and will re-take it next semester.