Monday, April 28, 2008

The Confirmation Meal

On Sylv's request, here comes the menu of my nephew's confirmation meal. It will be prepared and served by Toño, Tina and me this Thursday (a.k.a. May Day, a.k.a. Ascension Day, a.k.a Peter's Confirmation Day). Since this will be lunch, we will restrict ourselves to four courses.

Soup
Beef Consommé Celestine (Flädlisuppe) based on a home-made broth.

Salad
Iceberg lettuce with cucumber and melon balls at a Sbrinz dressing.

Main Course
Low temperature veal roast with lemon-honey-rosemary icing, soured milk with herbs, potatoes and veggies.



Selection of Desserts
Black Forest cake (my sister's work)
Roulade stuffed with dried pears cooked in red wine and blue cheese, and with port wine gelée
Lemon drizzle cake
Apple-amaretti "tiramisu"

The Wines
White: Assemblage Sequana, 2006
Red: Burgherrewy Pinot noir Grand Vin, 2005
Sweet: Vin Santo del Chianti Rufina, Villa di Vetrice, 1990.

PS: The coffee machine is back and running. Giuseppe Messina repaired it two days faster than promised.

3 comments:

Mickle in NZ said...

I'm already drooling. Happy cooking, happy times, and a photo or two (please)

Anonymous said...

YUMM, a terrific menu!Blue cheese & port wine jelly. Can there be a better ending to a meal, and then it's accompanied by 'Birebrot,too'.
I will be walking thrugh our Rebberge (vineyards) on that day and thinking of that yummy meal, when I will eat my pre-ordered Schni/Po....

Michael Lehet said...

What time should we be there?