This would be impressive, if it hadn't all come in tinsMain dishes:
- Effiloché de volaille en Parmentier (shredded chicken Parmentier)
- Dos d'espadon façon Riviera (Riviera style swordfish)
- Volaille épicée, sauté de légumes à la Thaï (spicy chicken with stir-fried Thai vegetables)
- Cailles rôties au Madiran (quails roasted in Madrian wine)
- Magret de canard confit, condiment aux câpres (duck breast confit with capers)
Side dishes:
- Carottes de sable au goût d'orange et coriandre (sand carrots with a hint of orange and coriander)
- Céleri rave en délicate purée à la noix de muscade (a light puree of celery with a hint of nutmeg)
- Caponata (tomato, aubergine and olive dip)
Desserts:
- Gâteau de semoule de blé fine aux abricots secs (semolina cake with dried apricots)
- Morceaux de pommes fondantes (apple fondant pieces)
- Far de l'espace Space (a Brittany 'far' tart)
- Rice pudding aux fruits confits (rice pudding with candied fruit)
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Saturday, 2 December 2006
What? No Tang?
Last week, the astronauts about the International Space Station had the arduous task of trying out a new "celebratory" menu designed to mark special occassions during long space missions. The menu included:
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