Artichoke Scoops Garnished with Shellfish
Roasted Rack of Lamb
Buttered New Carrots
Gratin of Potatoes a la Savoyarde
Fresh Strawberries and Hazelnut Cornucopias
It would be a tremendous amount of work if I were making all of the dishes, but the host only makes the main course. And fortunately, racks of lamb come trimmed and frenched these days so I don’t even have to do the hard part of the recipe.
I wanted to buy some French wine for the meal, but the selection was very limited. I bought a couple of bottles of an inexpensive French white that I like -- Augey White Bordeaux – and a couple of bottles of Castle Rock Pinot Noir. Hopefully Julia would approve.