Lesson 3 : LCB at Home : Eggs, Veal, Mousse

The adventure continues - people gotta be fed, after all - with Lesson 3; skipping lesson 2 for the moment to have a starter that is fit for a vegetarian who will be at the table.

But, this is the veal shanks...

The menu is:

Eggs Gratin : Oeufs à la Tripe : Gratin of Hard-Boiled Eggs

Veal Shanks Bourgeois : Roulles de Veau Bourgeoise : Veal Shanks with Pearl Onions and Mushrooms
(alt: vegetarian)
Ratatouille : Ratatouille Niçoise : Nice-Style Ratatouille

Chocolate Mousse : Mousse au Chocolate aux Noisettes et au Whisky : Chocolate Mousse with Hazelnuts and Whisky

There's three names in each item above because I give
What I would use on a menu : French title from the book : English title from the book

I find that menu listings are often too wordy these days.

The ratatouille is from lesson 44

Recipes and evaluations tomorrow.

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