French Table rehash:
Tonight was a BIG hit. The mustard batons are so easy and very tasty. I think I may make a bunch of these to keep in the freezer. The soup was superb even with my bland pumpkin. The salad good and you were right Jean, it was needed. The tuna was fan-effen-tastic as was the celery puree and together sublime.
The bummer was the creme brulée. Her method was to cook it at a very low temp but no water bath. It took FOREVER to cook which made me get impatient and up the heat (bad idea). So it got a bit watery but I passed it off as part of the orange sauce. I would make another recipe (like Amy's that I wanted to do in the first place but was committed to using recipes from the book) but still put the jam on the bottom. The orange taste in the custard was very nice. Lindt has some new chocolates out and I bought a bar of dark chocolate with orange and pistachios and a milk with sea salt and caramel that I broke in shards and used it on the plate with a cape gooseberry. It looked very cool.
I did take some photos with my phone but the soup is the only one that is printable:
Mary
PS Kathy and Pete... I used my mandoline!!!!! Thought of you both the whole time.
