Sumptuous Weekend Feast

SAVEUR magazine can help you throw a sumptuous weekend feast with these 5 recipes. For an elegant meal, try recipes for roasted oysters with white wine, lobster bisque, shrimp stuffed quail, honey-roasted Belgian endives and parsnips, and raspberry charlotte which pairs creamy raspberry mousse between layers of fluffy cake.

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Roasted Oysters with White Wine
Use an entre-deux-mers or other dry white wine for this dish. See this Recipe Jorg Brockmann
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Lobster Bisque
This decadent cream-based soup is perfect paired with glass of Champagne. See this Recipe André Baranowski
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Shrimp Stuffed Quail
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices. See this Recipe Erik Rank

Honey-Roasted Belgian Endives and Parsnips

This recipe is borrowed from: Sally Clarke’s Book: A Restaurant, Shop and Bakery (Mc Millian). See the recipe for Honey-Roasted Belgian Endives and Parsnips

Raspberry Charlotte

A lighter-than-air filling made from fresh or frozen raspberries and whipped cream takes center stage in a classic French bistro dessert. See the recipe for Raspberry Charlotte »