Then there was the choux done
to accompany the rock cornish hens (stand ins for perdrix this year):
(There is cabbage in there, between the hen-halves & the toast
points: trust me!).
Finally, for good measure, some coq
au vin to round things out. This was done a
la Alton Brown (Good Eats). I had to hold it over a day, so I
brought the components out of the fridge:
and mixed them together, to heat:
Mmm! Purple chicken! Doesn’t get much better than that 😉
. Really, the chicken is cooked in that picture; the 2 bottles of
Pinot Noir (Trapiche) had something to say about the colour, though.
Heated up and served, it was perhaps more appealing:
And, that’s that!
What? What other thing? Oh, that.
A little spot of Doris Greenspan’s “Dressy
Chocolate Loaf Cake” never went amiss.