I dined out at friends tonight... Deep fried and then ovened Cornish game
hens, Roasted Garlic souffle and asparagus...There was a nice white wine
dejon sauce for the meat which worked with everything on the plate.

Dessert was Petit choix filled with Vanilla bean Ice Cream and topped with
a chocolate sauce.

The whole meal was outa this months Gourmet..except for the chocolate sauce
which was slightly modified by use of Grand Mariner instead of congnac.

BTW the Ice Wine wasn't the right one so I was called a damn fool.
For a meal this good you could call me much worst.

Petit choix recipe was 3/4 cup butter, 3/4 cup water and 3/4 cup flour and
3 eggs. WHich varies from the PC recipe from my youth...It allows the use
of a hand mixer to stir the mixture...The cream puffs aren't quite as
crispy but the ease of making them makes up for that.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.