Veal menu was successful


Yesterday, I had a full table with 7 guests and myself. I also put down my new tablecloth for the first time. And promptly spilled red wine on it, of course. Twice!

The veal fond with Cognac was very nice and the salade with baked veal liver, apple, onions and bacon was a pleasant surprise to many. Told you!

My slow cooked veal (6 hrs au bain marie in a vacuum bag in the oven at 75 Celsius) was awesome and turned out perfectly! The vacuum seal collected all juices and I used these to make a heavenly sauce with it! Amazing how much taste a sauce can hold…

Lastly, my crèpes Suzette were perfect! Finally had the sauce down perfectly. So yummie!

Now about next week…