poached egg

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Retires Soup

Supper Club Number: 
128
Date: 
Fri, 12/03/2010
Chef: 
jay
Menu: 

Soup: Poached Egg on Crouton with Celery Root Velout, Tarragon.
Main: Roasted Butternut Squash Gnocchi, Brussels Sprouts, Currants, in a Browned Butter Sauce.
Dessert: Vanilla Ice Cream with Cognac and Maple Syrup Poached Cranberries, Cranberry Syrup Foamed, and Charred Pistachio Crumble.

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