Victor Sack wrote:
>
> 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.

The oysters sound divine!

Sky

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