After a bit of hunting around at Borough Market on Friday afternoon, I finally managed to find some ceps! Well, to be fair, I only took half of one given that they were going for £50 a kilo. (Meanwhile, one of the tantes in the southwest of France has been out collecting twice in the past week and has managed to find 250 ceps.)
Together with some diced confit, the Frog (about whom you’ll learn more over time) made the famous tartelettes with ceps and confit covered in puff pastry. They’re then turned out to make a sort of savoury tarte tatin. A recipe to follow!
We had Lawyer Boy (LB) over for dinner, and opened up a magnum of Ch. Haut Batailley 1995. Drinking perfectly now for those of you who have it in the cellar. For those of you who don’t, I recommend talking to Goedhuis & Company, an excellent London based wine merchant that stores its wines with Octavian. They deliver 3 cases or more for free, and they always have the inside line on what is interesting.
After the tartes, I whipped up some veal chops, panfried and then deglazed the pan with some Sancerre in order to make a sauce with girolles and cream. The veal was accompanied by an aligot, the traditional French potato puree with garlic, creme fraiche, and cantal cheese. And to top off the mains, some julienned carrots and small onions, steamed and glazed. For dessert, mini sticky toffee puddings for everyone. Yum!
Today, we’re making some veal stock for future use. And, having found some beautiful English plums at Borough, I’ve made a quick half litre of plum jam.