Menu:
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- Hors d'uvre:
- Duck liver mousse
- Three livers (chicken, veal, foie gras) and onions (roast garlic, onion marmalade, braised onion in madeira)
- Scallod ceviche
- Sweet bread in oxtail consommé
- Gizzard salad
- Kidneys "à la Liégeoise"
- with fingerling potatoes and belgian endives
- "Crotins" and other smelly cheeses
- "Pets de nonnes"
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