Here are the menu and my initial thoughts for Lesson 3 from page 16:
| | Lesson 3 | |
| Oeufs a la Tripe GRATIN OF HARD-BOILED EGGS ___ Rouelles de Veau Bourgeoise VEAL SHANKS WITH ___ Mousse au Chocolat aux Noisettes et au Whisky CHOCOLATE MOUSSE WITH HAZELNUTS AND WHISKY | ||
Looking at the menu, I am excited to again cook veal; knowing that I had already purchased the veal shanks and successfully overcome my fear of messing it up in Lesson 2.
I am sceptical about the Gratin of Hard-Boiled Eggs. My first thought is that it will be bland and flavorless, too much egg and not much else. The great thing is that you never know until you try something whether you like it or not. This could be a recipe that far exceeds my expectations...I am not so sure though.
My wife made it clear that she was not going to have anything to do with the veal...she didn't like the veal scallops in Lesson 2, she doesn't like the idea of where the meat comes from, and she doesn't like any meat that has a bone...definitely not a Nose to Tail kind of eater.
She isn't going to eat the veal, but I knew for sure that she would be eating all of the Chocolate Mousse that I could make. She is looking forward to this part of the meal.
Looking forward to Lesson 3!
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3 comments:
While I can understand the concern about veal's origins, no bone?! Keep working on her though, I managed to convince my wife to eat lamb brains.
When your wife smells how awesome your food is, she might just change her mind. :)
Ryan
www.nosetotailathome.com
Hey, lamb brains don't have a bone. Technically, she should go for that, right, Mark?
:)
Liz, oh how I love your thought process and reasoning...and boy will that one never work for my wife! I am sure she will try many new things, and I could only dream of the changes that Ryan talks about. We shall see.
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