Thanks to your recommendations on various Delia’s recipes I had become bold enough to cook the set of Delia’s recipes all at a time for my six guests.
TOMATO, MOZZARELLA AND AVOCADO SALAD
DUCK LIVER PÂTÉ WITH ARMAGNAC (from turkey)
RILLETTES OF DUCK WITH CONFIT OF CRANBERRIES (from quails)
BROCCOLI SOUFFLE WITH THREE CHEESES
BAKED FISH SOUFFLE (from cod)
CLASSIC RISOTTO MILANESE with HAM BONE STOCK (from eight quails)
CHOCOLATE SOUFFLE CAKE WITH ARMAGNAC PRUNES
For the bang-up final part there were served СLASSIC CHRISTMAS CAKE with TRADITIONAL CHRISTMAS PUDDING, which were cooked three years ago and stored in a cool place. As the TOTAL WINER there was served CREOLE CHRISTMAS CAKE of five years old!
Besides, a week ago I prepared three Delia’s best desserts for twenty children within a New Year party. No one suspected they were homemade.
VANILLA CREME BRULEE
MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD
Let me, please, express my gratitude to you for the unique opportunity to get the professional masterclasses in cooking. Your efforts are highly appreciated.
Wish you all the Best,