Bread sauce vile stuff, puke on a plate.
Just the two of us
starter - either petit verrines with prawn annd advocado mouse or foie gras with fig chutney and sea salt,
main - leg of lamb roasted with apricots and figs, roast taties, glazed parsnips, mashed buttered swede and another green veg to be decided
cheese course
dessert - something light if we have one at all
nice bottle of champers and a good bottle of red (Mr Spratt's bought a selection)
Just getting ready to go to friends for dinner and staying over so we can both have a drink.
I like bread sauce. Made properly. Not shop bought. Not from a packet. I am the only one who likes it and it is quite a phaff so, I won't bother.
We are having an incredibly disjointed Christmas this year. Himself is working Christmas day midday 'till midnight. Then on a course 26th and 27th (no boxing day in France). The boy is also back to work on 26th. Me too, I guess!
So we're having a bit of a meal Christmas eve:
Entrée: Game charcuterie selection with salad.
Mains: Salmon en Croute with festive fettuccine.
Got a lovely white wine from Puglia to have with this.
Cheese selection.
Dessert: Lemon Tiramasu with Limoncella.
Afters: Coffee, Struffoli and digestives, normally Ameretto or Fundador.
We plan to have our Christmas Dinner next Wednesday evening.
Entrée: Fois gras with walnut bread and fig bread. Muscat to go with.
Mains: Roti de cheval with roasted roots - spuds, parsnips, carrots and haricot verts. Honey glazing on the parsnips and carrots. Pigs in blankets, blankets, sausage meat stuffing, gravy.
Been keeping a lovely Chianti Classico for this.
Cheese selection.
Dessert: Christmas pud with creme Anglaise and vanilla ice cream. And, if I can be arsed, mince pies.
I haven't thought ahead to new year but there's plenty in.
I don't think I can physically get anything else in my freezer! I'm seriously hoping that I don't have to do any shopping next week. Or the week after!