Birthday lunch for Edna Lewis
potted shrimp on toasts and a champagne cocktail with geranium syrup
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steamed asparagus with lemon juice, duck drippings, parmesan, chopped fresh tarragon and a fried egg
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pan roasted quail, sweet potato souffle, and sauteed watercress
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Red Leicster cheese with apples and good mostarda
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strong coffee ice cream
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brandy and candied grapefruit peel
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