About a week overdue -- an image from my Escoffier-themed dinner.
Starting at the bottom left-hand corner of the image ...
Tournedos Rossini. Except not. Instead of fillet I slow-roasted a rib-eye, Hestonstyle, and served it with bloc de foie gras. The sauce is Escoffier's Madeira sauce. To make the sauce I first made brown stock, then brown sauce and then demi-glace, which I jacked with Madeira.
Oxtail soup. The broth is pretty much Escoffier's recipe, altho' he bases his oxtail soup on water (the idea being, of course, that after ~8 hours ticking away on the stove the water will be rather broth-like). I opted to use his brown stock as a base. The dumplings contain the oxtail meat as well as some rehydrated morels, parsley and chives.
Various charcuterie bits and pieces. I mostly bought things--the olives, the various cured beef and pork products--but there are a couple of things I made there (the carrots and mustard seeds, both of which came from David Chang's book).
Not pictured: truffled roast chicken (slow-roasted Hestonstyle, of course), assorted roast vegetables and annachan's dish of oxtail, pig bits and sausages. I also made a ratatouille but, as I finished things off, covered it and set the pot aside to make room on the stove. And then ... I forgot about it. Only when I got into bed, when everyone had gone home, did I remember I still had a pot of ratatouille just sitting on the bench. When it'd been out far too long to say, oh, I'll just put it in the fridge and eat it for lunch tomorrow. Sad story, that.
There are also no dessert pictures.
Edited by ChrisTaylor, 22 April 2012 - 04:01 AM.