2020-11-24 09:52![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
grok_mctanys
grok_mctanysA few weeks ago, someone floated the idea of having a French theme for lockdown lard sometime. That gave me an idea, which I squirrelled away until now. The theme for Christmas lockdown lard next week is... Chez Lahlou.
I've gone back through some old lard club emails and dug out a copy of the menu as transcribed by Bonedancer, so feel free to have a look through, pick something, and either have a go at making it, or just be inspired to make something vaguely reminiscent of it.
You don't have to make the veggie sticks and dips, or the garlic bread, or the chicken wings, or a starter, or all the vegetables in the world to last you for the next week... but I'm not going to dissuade you from trying if you feel like it!
I know it's only November right now, but Merry Xmas!
STARTERS
French Garlic Bread
Coupe de Crevettes Cote d'Azur (prawn cocktail)
Coquille St Jacques Gratinee (scallop in white wine sauce)
Moules Mariniere
Whitebait
Homard a l'Americaine (lobster)
Truites aux Amandes (trout with almonds)
Grad Lax (raw salmon marinated in oil & herbs, nicer than it sounds)
Pageot (grilled red sea bream with maitre d'hotel sauce)
Garlic Sausage
Escargots de Bourgogne (snails)
Avoca de Cannes (avocado and chicken)
Cuisse de Grenouille (frogs' legs)
Avocado with Prawns
Melon
Champignons de Paris a l'Ail (garlic mushrooms with pernod)
Salad Nicoise
French Onion soup
Pizza garlic bread
MAIN COURSES
FISH!
Turbot Mornay (served with a cheese sauce)
Mullet en Papillote (with ham and a piquant sauce)
Supreme de Saumon aux Petites Crevettes (salmon with prawns poached in pink champagne and served with hollandaise or meuniere sauce)
Saumon Parisienne (Salmon in anchovy sauce)
Fried Scampi
Brochettes de Fruit de Mer
Gambas a la Marseilles (King Prawns with cognac)
Langoustines a l'Ail au Provencal (King Prawns with garlic or Provencal sauce)
Homard a l'Americaine (lobster)
Pageot (red sea bream in maitre d'hotel sauce)
Tuna (grilled with salad or cooked in bearnaise sauce)
Lemon Sole (grilled with salad or cooked in bearnaise sauce)
Sea Bream (served with a cream and parsley sauce)
Woof Fish (served with a cream and parsley sauce)
Lotte Aurore (monkfish cooked with cream and white wine)
Swordfish (cooked with cream and white wine)
MAMMALS!
Medallion of Pork (oil, white wine, peppers, mushrooms & cream sauce)
Saddle of Lamb (roasted in parika and served in creamy sauce)
Entrecote Provencal (sirloin steak, white wine tomato & garlic sauce)
Entrecote Diane (onion, mushroom brandy & cream sauce)
Entrecote Louis XIV (with king prawns and stilton)
Saddle of Hare
Fillet en Croute (fillet steak in puff pastry)
Steak Tartare
Fillet aux Trois Poivres (three peppers, brandy & cream sauce)
Grilled Steak (sirloin)
Tournedos Rossini (fillet steak with pate)
Julienne de Boeuf (strips of fillet steak in red wine, brandy and cream sauce with rice)
Veal a la Creme
Fillet Diplomate (with stilton, fresh crab and crab claws)
BIRDS!
Chicken a la Creme
Gilbier de Bordelaise (pheasant, guinea fowl, quail and wood pigeon)
Canard a l'Orange (duck)
Poussin de Dijon
Chicken Escargots (chicken with snails)
I've gone back through some old lard club emails and dug out a copy of the menu as transcribed by Bonedancer, so feel free to have a look through, pick something, and either have a go at making it, or just be inspired to make something vaguely reminiscent of it.
You don't have to make the veggie sticks and dips, or the garlic bread, or the chicken wings, or a starter, or all the vegetables in the world to last you for the next week... but I'm not going to dissuade you from trying if you feel like it!
I know it's only November right now, but Merry Xmas!
STARTERS
French Garlic Bread
Coupe de Crevettes Cote d'Azur (prawn cocktail)
Coquille St Jacques Gratinee (scallop in white wine sauce)
Moules Mariniere
Whitebait
Homard a l'Americaine (lobster)
Truites aux Amandes (trout with almonds)
Grad Lax (raw salmon marinated in oil & herbs, nicer than it sounds)
Pageot (grilled red sea bream with maitre d'hotel sauce)
Garlic Sausage
Escargots de Bourgogne (snails)
Avoca de Cannes (avocado and chicken)
Cuisse de Grenouille (frogs' legs)
Avocado with Prawns
Melon
Champignons de Paris a l'Ail (garlic mushrooms with pernod)
Salad Nicoise
French Onion soup
Pizza garlic bread
MAIN COURSES
FISH!
Turbot Mornay (served with a cheese sauce)
Mullet en Papillote (with ham and a piquant sauce)
Supreme de Saumon aux Petites Crevettes (salmon with prawns poached in pink champagne and served with hollandaise or meuniere sauce)
Saumon Parisienne (Salmon in anchovy sauce)
Fried Scampi
Brochettes de Fruit de Mer
Gambas a la Marseilles (King Prawns with cognac)
Langoustines a l'Ail au Provencal (King Prawns with garlic or Provencal sauce)
Homard a l'Americaine (lobster)
Pageot (red sea bream in maitre d'hotel sauce)
Tuna (grilled with salad or cooked in bearnaise sauce)
Lemon Sole (grilled with salad or cooked in bearnaise sauce)
Sea Bream (served with a cream and parsley sauce)
Woof Fish (served with a cream and parsley sauce)
Lotte Aurore (monkfish cooked with cream and white wine)
Swordfish (cooked with cream and white wine)
MAMMALS!
Medallion of Pork (oil, white wine, peppers, mushrooms & cream sauce)
Saddle of Lamb (roasted in parika and served in creamy sauce)
Entrecote Provencal (sirloin steak, white wine tomato & garlic sauce)
Entrecote Diane (onion, mushroom brandy & cream sauce)
Entrecote Louis XIV (with king prawns and stilton)
Saddle of Hare
Fillet en Croute (fillet steak in puff pastry)
Steak Tartare
Fillet aux Trois Poivres (three peppers, brandy & cream sauce)
Grilled Steak (sirloin)
Tournedos Rossini (fillet steak with pate)
Julienne de Boeuf (strips of fillet steak in red wine, brandy and cream sauce with rice)
Veal a la Creme
Fillet Diplomate (with stilton, fresh crab and crab claws)
BIRDS!
Chicken a la Creme
Gilbier de Bordelaise (pheasant, guinea fowl, quail and wood pigeon)
Canard a l'Orange (duck)
Poussin de Dijon
Chicken Escargots (chicken with snails)
