1 / 4
April 15, 1974
On this menu 19 dishes
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
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