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Second course: Fishyssoise. I wanted to divide up the fish around some other courses, but Rose wanted to stack them together. We compromised by agreeing to make a soup, to be served in a shot glass, to spread things out a bit. Rose had brought over a fresh leek and I immediately thought of vichyssoise. Unfortunately, I had cleaned out the freezer of my own stock a few months before, and none of the canned ones on hand were OK for Rose's food allergies, except for some fish stock from More than Gourmet. So, we made vichyssoise with fish stock, renaming it "fishy-ssoise."