[Sca-cooks] French feast suggestion?

[Ana Valdés]

Make something with rabbit meat, the French love it, in a casserole or
roasted with glazed veggies. Or why not some fish, some fine sole or
homards, lobsters?
Ana

On Sat, Dec 11, 2010 at 7:26 PM, otsisto <otsisto at socket.net> wrote:

> Unfortunately I have not had the dishes you plan on serving and therefore
> not sure what would compliment, so I'm taking a guess.
> Roasted stuffed lamb
> Filet mignon w/mushrooms
> Pork w/camembert sauce (Me'daillons de Porc au Camembert)
> Braised Ham w/Madiera Sauce (Jambon Braise' au Made`re)
> Glazed carrots and turnips (Navet`a la Nivernaise)
> (from "French" cookbook by Carole Clements and E. Wolf-Cohen)
> I would have suggested cauliflower au graten but you already have an au
> graten on the menu.
>
> Wild rice or plain rice pilaf with mushrooms.
>
> De
>
>
> -----Original Message-----
> Every year for Christmas I cook a really nice dinner for select friends.
> I work on making it something special to end the year and celebrate friends
> as well as my lady's birthday.
>
> We are hoping to take a two week trip to France this year, travelling to
> several
> regions and getting a lot of behind the scenes work with vinters and cooks
> all
> through the country. So, in honor of our hoped for adventure, I'm going to
> do a
> French meal.
>
> So far my plans are:
>
> Pate' Terrine
> Cheese wafers
> Soupe l'onion au gratin
> Salad frissee avec Dijon vinegarette
> Sautee'd confit sein de canard (Pan seared confit of duck breast)
> Tarte Tatin avec Creme Angalis
> Birthday cake.
>
> My problem is that I want another meat and some kind of side but I really
> can't figure what to add.
> Any suggestions?
>
> Gunthar
>
>
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