Strictly Fine Dining
Monday 14 April 2008
Game marbre, pain d'epice, pomegranite syrup
Did this last November when game was at its prime. The terrine is layered with pork trotter(which was my gelatine), foie gras, then wild duck, pheasant, partridge, pigeon. Topped with a red wine reduction made from the trotter stock.
No comments:
Post a Comment
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment