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#1
10-21-2001, 04:57 AM
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 Help me put this in order Variety of Canapes Potato bread rolls Breast of Quail and Duck Rillettes Crab bisque Shrimp sausage with mango and citrus beurre blanc Roast lamb loin with cabbage custard and (some other starch garnish) Roast monkfish with root vegetables Intermezzo Salad Dessert (non-chocolate type) Friandise and Coffee It's many courses, but total protein is about 10-11 oz only. This person wants a lot of seafood and I'm confused about what to serve when.  Kuan     |
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#2
10-21-2001, 06:00 PM
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 That is a lot of food. I think it should be divided by course ie fish course, poultrey, meat etc. Think I read that in the Larousse gastronomique about huge banquet. Variety of Canapes Crab bisque Potato bread rolls Roast monkfish with root vegetables Shrimp sausage with mango and citrus beurre blanc Intermezzo Breast of Quail and Duck Rillettes Roast lamb loin with cabbage custard and (some other starch garnish) Salad Dessert (non-chocolate type) Friandise and Coffee
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#3
10-23-2001, 08:34 AM
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| Roast monkfish strikes me as being a bit robust for a traditional fish course. I'd be inclined to serve it as a main course, along with the meat and poultry.
__________________ Dave Bowers "First, slice an onion..." |
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#4
10-23-2001, 12:07 PM
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| I agree with Dave. The lamb loin should be the 'remove' and the fish is full-bodied enough to be the main dish. I think after that bisque and rolls, they are going to be some mighty-full bellies by the time dessert rolls around. Let us know how it turns out!!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#6
10-24-2001, 04:42 PM
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| I forget, the wine is also a problem. A Cabernet is going with the lamb and hopefully a full bodied Chardonnay with the monkfish. So it'd be real weird switching white-red-white. Bleh... Kuan |
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#7
10-24-2001, 07:25 PM
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| Kuan, The 'remove' is classically a joint-meat that is often carved or a 'bit' portion. Sorry for not clarifying.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#8
10-25-2001, 08:33 AM
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 Quote:
My inclination would be to lose the Monkfish. Alternately,you could prepare it in a sufficiently hearty suace to make the Cabernet an appropriate companion.
__________________ Dave Bowers "First, slice an onion..." Last edited by DaveB : 10-25-2001 at 08:40 AM. |
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#9
01-03-2002, 11:50 AM
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| Thanks everyone for chiming in. I DID "remove" the monkfish and everything was fine.  The quail actually did end up with a Merlot (don't ask) and we ended up serving a Pinot Noir with the Lamb. (Don't ask) Sometimes one can only make suggestions and suck it up right? Thanks again for the support. Kuan |
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