The Salvador Dali Dinner
by chef Carolyn Tillie
Celebrated on
January 10th, 1999
by 12 adventurous souls
Lets
begin:
*Veuve
Clicquot
QUAIL EGG TARTLETS
WITH CAVIAR: Small, delicate tartlets
filled with a
poached quail egg, chives, Beluga caviar, and a
touch of fresh cream.

CRAYFISH CONSOMME':
Young veal and tender shrimp married and
transformed "Chinese Style" to a smooth
perfection.

*Cupresse, 1994
TRUFFLES "CINDERELLA" IN FLAKY
PASTRY
Full, black truffles sauteed in champagne and
sherry with ham and
foie gras, wrapped and baked in puff
pastry.

OYSTERS A LA BROLATTI
Shallots, butter, and wine sauteed to accompany
freshly poached
oysters.

*Zamo Zamo Pinot Grigio
1995
ESCALOPE OF FOIE GRAS WRAPPED IN
CHICKEN
Tender ballotine of chicken, stuffed with
sliced foie gras, lightly
sauteed with cream and sherry, served with
morels.

CHAMPAGNE SORBET
To clean the palate...

*Gundlach Bunschu Merlot,
1995
POTTED DUCK WITH OLIVES
A cold confit of duck and chopped assorted
olives.

*Le Clos du Cailleon Vieilles
Vignes Cote du Rhone, 1995
VEGETABLE PIE
A masterpiece of eggplant, carrots, and
mushrooms, and more hidden in
pastry.

ROAST LEG OF LAMB
The leg itself of injected with Brandy,
Madeira, and spices then
roasted and served with a sublime garlic
gravy.

*Fonseca's Port 1977 - As well
as various Grappas, Cognacs, and
Brandies
ASSORTED CHEESES
Etorki Sheep's Milk, L'Edel de Cleron, Swiss
Appenzeller, Champignon
Montagnolo, Goat Gouda, Boar Piet (a 48-month
Raw Milk Gouda), Currant
Voucheese, Parrano

*Coffee or Tea
TIMBALES "ELYSEE"
Amazing little edible Valrhona chocolate cups
filled with Kirsh-soaked
genoise, vanilla ice cream, Kirsh-soaked fruit,
and Chantilly cream,
crowned with a golden cage.

Enjoyed as an all-day festival of
great food and drink, in addition to a celebration of good company
and conversation.