Surely you mean French fries at the end (a jest). Looks fine to me
otherwise. Having just returned from France it has me salivating.
bw
James
>From: Christina Fletcher <[log in to unmask]>
>Reply-To: The Pennine Poetry Works <[log in to unmask]>
>To: [log in to unmask]
>Subject: New sub: Chez Scoville
>Date: Sat, 26 Apr 2003 03:02:30 EDT
>
>Does anyone have pucker French? Mine's pretty rusty. I'm worried about
>squab/Célèbre: think the 're' is almost silent but not at all sure.
>bw
>christina
>
>
> Chez Scoville
>
> There's Salpicon of Sweetbreads, Seafood Stew
> simmered with saffron - sharp and slightly spiced,
> or scallops seared and served in shells of choux
> on oak-smoked Scottish salmon, simply sliced.
> They've Scalded Smelts Splendide, straight from the shoal,
> Shiitake Soup with scallion sauté.
> The Steamed Sept-oeil's superb and so's the sole
> swimming in Spinach Sauce de Santa Fé .
> Sherbet or simple salad, skewered squab
> steeped in chef's special stock with Sauvignon,
> Strawberry Soufflé, Sweet Sorbet Célèbre,
> le Stilton scooped out with a silver spoon.
> There's sorrel, sleeve-fish, snipe and Stroganov...
> mais sacré bleu - le cod and chips are off!
>
>
>
>
>
>
> christina fletcher
>
>
>
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