{"id":1574,"date":"2013-12-14T15:41:27","date_gmt":"2013-12-14T23:41:27","guid":{"rendered":"http:\/\/alteritas.net\/GXL\/?p=1574"},"modified":"2015-05-25T14:43:20","modified_gmt":"2015-05-25T21:43:20","slug":"fabled-menus","status":"publish","type":"post","link":"https:\/\/alteritas.net\/GXL\/?p=1574","title":{"rendered":"Fabled Menus"},"content":{"rendered":"

Richard Haly, my drinking, cooking and poetry buddy from the years in Berkeley\u00a0recently sent copy of three of the extravagant menus he and I composed, executed and then consumed, once upon a time. This kind of thing will never be seen again.<\/em><\/span><\/p>\n

\"Richard<\/a><\/p>\n

WINTER RITE<\/b>\u00a0(Christmas 1981)<\/b><\/span><\/p>\n

1979 Chateau Grillet
\n<\/i>*<\/span>
\n Duck Liver Mousse<\/span>
\n 1973 Lassalle
\n<\/i>Cuv<\/i>\u00e9<\/i>e Angeline \/ Blanc de Blancs
\n<\/i>*<\/span>
\n Double Consomm\u00e9 of Perch Truffled at Table<\/span>
\n 1979 Meursault “Perri\u00e8res”
\n<\/i>*<\/span>
\n Quail with Oyster Forcemeat<\/span>
\n C\u00e8pes and Wild Rice<\/span>
\n 1972 Volnay “Taillepieds”
\n<\/i>*<\/span>
\n Leg of Lamb en Chevreuil
\n<\/i>New Potatoes with Lemon and Mint<\/span>
\n 1972 Chateauneuf-du-Pape “Vieux T\u00e9l\u00e9graphe”
\n<\/i>*<\/span>
\n Blancmange<\/span>
\n 1950 Chateau Gillette<\/i><\/span><\/p>\n

LE SACRE DU PRINTEMPS (Easter 1982)<\/b><\/span><\/p>\n

Champagne Brut Int\u00e9gral
\n<\/i>*<\/span>
\n Saffron Broth with Capers<\/span>
\n 1979 Chateau Simone
\n<\/i>*
\n<\/em><\/em>Tea-poached Trout with Lavender Velout\u00e9
\n<\/em>1979 Hermitage Blanc Chave
\n<\/i><\/em><\/em>*
\n<\/em><\/em>The Idea of a Verveine Ice
\n<\/em>*
\n<\/em><\/em><\/em>L’aura Amara
\n<\/i><\/em><\/em><\/em>Roast Rabbit with Aromaticks<\/span>
\n Wild Rice, Pistachioes, White Grapes
\n<\/em><\/em>1978 C<\/i>\u00f4<\/i>te-R<\/i>\u00f4<\/i>tie Champet
\n<\/i><\/em><\/em><\/em>*
\n<\/em><\/em><\/em><\/em>Watercress and Pine Nut Salad
\n<\/em><\/em>*
\n<\/em><\/em><\/em><\/em><\/em><\/em><\/em>Pasta and Kulich
\n<\/em><\/em><\/em>1971 Gewurtztraminer Eiswein<\/i>\u00a0<\/b><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/span><\/p>\n

AUTUMNAL POTLATCH (Thanksgiving 1982)<\/b><\/span><\/p>\n

\u00a050 Olympia Oysters on Copper<\/span>
\n Champagne Lassalle
\n<\/i>*<\/span>
\n Chestnut Soup with Beads and Trinkets<\/span>
\n 1975 Pouilly Fuiss\u00e9
\n<\/i>*<\/span>
\n Poule d’Inde en Forme d’Enfant<\/span>
\n (Turkey stuffed under the skin with morel farce<\/i>, reformed<\/span>
\n and displayed with the head of a Mexican baby Jeebus)<\/span>
\n Yams,\u00a0Wild Rice,\u00a0Quail Eggs<\/span>
\n 1971 Vosne-Roman\u00e9e
\n<\/i>*<\/span>
\n Persimmon and Apple Salad with Watercress<\/span>
\n (served on birch bark with pine)<\/span>
\n *<\/span>
\n Hazelnut Cream<\/span>
\n 1921 Vouvray
\n<\/i>*<\/span>
\n Marc de Champagne Pommery<\/span>
\n Indian Tobacco<\/span><\/p>\n

 <\/p>\n

<\/span><\/div>","protected":false},"excerpt":{"rendered":"

Richard Haly, my drinking, cooking and poetry buddy from the years in Berkeley\u00a0recently sent copy of three of the extravagant menus he and I composed, executed and then consumed, once upon a time. This kind of thing will never be seen again. WINTER RITE\u00a0(Christmas 1981) 1979 Chateau Grillet * Duck Liver Mousse 1973 Lassalle Cuv\u00e9e … <\/p>\n

Continue reading “Fabled Menus”<\/span><\/a><\/p>\n

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