We started with slices of foie gras from Comptesse du Barry, from a can but still delicious, served on toasts from my recent challah efforts. Traditionally brioche toast is used, but challah, though a bit less rich, is pretty similar. Served with Champagne Gosset Brut Grand Reserve.
For the appetizer, tiny Nantucket Bay scallops sauteed on skewers and glazed with a sauce of soy sauce, white pepper and red wine vinegar, courtesy of the great Joël Robuchon (from Simply French, written by Patricia Wells). Served with a simple salad of micro greens from the Sunday farmer's market behind the Museum of Natural History, dressed with a thinned version of the same glaze.
Then a simplified version of poulet en demi-deuil (chicken in mourning), so named because a layer of black truffles cooked under the skin is thought to resemble a widow's mourning dress. Buttered and roasted in foil with a little cognac and Madeira in the cavity. Not as truffly as you might expect, but delicious and succulent in any case; a simple cooking method that I might try again. Served with buttered egg noodles and sauteed asparagus wrapped in prosciutto. A nice Côte-Rôtie Brune-et-Blonde de Guigal1999 accompanied the main course.
|Truffled roast chicken, egg noodles and prosciutto wrapped asparagus|
|Rose Levy Beranbaum's Chocolate Oblivion Torte|