A Dinner Party

I had a dinner party at the weekend and invited some folks from work. It’s good to cook for people, though for this one, the guests really went above and beyond the call of duty when it comes to helping me out in the kitchen, as people often do. The reason for this is that the main course was freshwater eel, though why this meant that folks went above and beyond the call of duty is a story for a separate posting. I’ll just say for now that you get them live. People are very squeamish about eel, in fact the English are pretty squeamish about fish in general these days, but Alex, Paul, Anthea and Simone all said they were up for it. Here’s them menu I came up with:

Entrée: #195 Canapés à la Crème
Starter: #196 Mange Tout Salad with Chicken Liver and Bacon
Main: #197 Sedgemoor Eel Stew
Dessert: #198 Compote of Bonchrétien Pears

Everything on the menu is either quick to make, or could have been made ahead, so that I wasn’t stood in the kitchen throughout. The really difficult thing was finding four courses that didn’t all contain cream and bread. As always with this project, I’m always a little worried about the recipe just being plain shite. I didn’t have to worry. There’s nothing else to say here really, I just wanted to add this entry with all the courses so that the next few postings make some sense…