Breaded veal with parmesan and lemon zest in the crust. Pretty self explanatory but it was a nice twist that I had never had before. I might use that trick again for sure.
I haven’t been bowled over with the deep fried foods of this book and I was pretty skeptical of this one as I was preparing it. Fruit and shrimp? Mustard fruit at that? I was pessimistic while trying to stuff the minced fruit into the shrimp and convinced that everything was going to fall out as soon as it hit the oil. But amazingly it held together and the fruit gave each bite a pop of freshness. The sauce was quite pleasant as well, a kind of bechamel sauce infused with the mustard fruits. Overall pretty successful.
The other week, I treated my girlfriend to a surprise dinner at The Four Seasons….that is, The Four Seasons a la Vincent and Mary Price with this cold carrot and potato soup as the starter. It was tasty. It was my first experience with a vichyssoise and I’m not a huge fan of cold soups in general but I liked the thick, creamy consistency of this soup.