The dinner tonight was a simple contrast programme, a kind of mari e
monti or surf & turf. It was also a bit too expensive to get repeated
often.

The dinner was half a dozen Gillardeau oysters on half shell, with just
a wedge of lemon for a few drops of juice on a couple of oysters, the
rest consumed au naturel. The main course was a variation on the pommes
sarladaise theme, namely potatoes fried in goose fat with onions, cèps
(porcini) mushrooms, garlic and parsley.

goose fat, as needed
3 medium potatoes, diced (small dice)
1 medium onion, finely chopped
125 g (1/4 pound) Ukrainian cèps (porcini), sliced
3 garlic cloves, finely chopped
parsley
salt and pepper

Melt the goose fat in a pan, add onions and fry for a bit. Add the
potatoes and fry over medium heat, stirring frequently, for about 8
minutes. Add the mushrooms and continue cooking, stirring frequently,
for another 8 minutes or so. Add the garlic and cook for about 5
minutes further, still stirring. Add the parsley and cook for 2 more
minutes. Salt and pepper. Serve.

Victor