Burgundy Christmas Dinner
(Somewhere near Windsor in a very large house)
BY NEAL MARTIN |
The Food:
Smoked salmon on brown bread
Pea, mint and truffle soup with Parmesan crisp, bread and truffle butter
Scotch egg
Daube of venison, Yukon gold creamy mash, salt-roasted celeriac, creamed cabbage, chestnut and quince
Eton Mess – raspberries, Chantilly cream and white chocolate meringues
Selection of cheeses
Subscriber Access Only
or Sign Up
Wines like these are not meant to be consumed in silence and solemnity. They should be accompanied by the kind of noise and laughter that echoed through the never-ending corridors and annexes of the house on this night.
