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SPRING ENTERTAINING
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Duck Terrine
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Partridge With Lentils
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Quince Paste
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Bouillabaisse
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Prune Clafoutis
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Tagliolini Gratinéed With Prosciutto and Parmigiano-Reggiano
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Grilled Mussels (Terrée de Moules)
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Cucumber and Salmon Rolls (Rouleaux de Concombre et Saumon)
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Salmon and Whiting Terrine
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Steak au Poivre
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Filet de Bouef Grillé avec Mignonnette de Poivre (Grilled Filet of Beef With Pepper Sauce)
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Sole Fingers With Green Herb Sauce
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Chef’s Salad With American French Dressing
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Beef Stew Burgundy-Style (Bœuf à la Bourguignonne)
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Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
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Scallops in White Wine Cream Sauce (Sauce Noix de Saint Jacques)
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