Tuesday, November 21, 2006

Thanksgiving at Chez Anglachel

Celery bisque
Roasted, salt-rubbed turkey
Catalonian sausage and dried fruit stuffing
Port-glazed pearl onions and shallots
Penne gratin (instead of potatoes)

Fresh bread
Reisling before the meal and with the soup
Chianti with the meat

Not sure about dessert, yet

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