The Forum Of The Twelve Caesars
Pages
Dishes
Page 2
| LAMB: From the Rack: Tiny chops Dijonnaise | |
| LAMB: the Neck: Quenelles en barquette | |
| LAMB: the Kidneys: Kidneys on skewers | |
| LAMB: the Breast: Epigrammes | |
| LAMB: Shanks & Trotters: Ragout en tartelette, Saffron Sauce | |
| LAMB: Knuckle: Kibbee Nyet | |
| Moet & Chandon Brut Imperial: Rosé 1966 |
Page 3
| LAMB: from the Head: The brain, tongue, sweetbreads, and cheeks roasted with Rosemary | |
| Corton 1959/ Sichel & Fils | |
| LAMB: Bones & Tripes: An essence with tripe and cabbage | |
| LAMB: Shoulder: Moussaka with egg lemon sauce | |
| Moulin a Vent 1971/ Louis Jadot | |
| Mint Sherbert | |
| The whole baby lamb stuffed with squab pigeons and pistachios | |
| Chateau Mouton Rothschild 1962 | |
| Watercress Salad with mustard dressing | |
| A variety of desserts | |
| Coffee | |
| Calvados Arch de Triomphe/ Boulard |