Scrambled Eggs with Fresh Truffles
Pineapple and Frangipane Fritters
Fresh Egg Noodles with Truffles
An Elaborate Formal Dinner Party
Cream of Artichoke Soup with Hazelnuts
Grilled Fish with Sea Urchin Purée
Timbale of Sweetbreads and Macaroni
Rum Sherbet
Stuffed Calves’ Ears, Béarnaise Sauce
Saffron Rice with Tomatoes
Poached Eggs à la Bourguignonne
SPRING MENUS
Two Formal Spring Dinners
Turban of Sole Fillets with Salmon, Sorrel Sauce
Roast Saddle of Lamb with Herbs
Artichoke Bottoms with Mushroom Purée
Frozen Strawberry Mousse with Raspberry Purée