Flavors of Alsace
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PrintCakes
Cheese
Camembert Crisps with Creamed Cabbage and Goose
Patrick Fulgraff, Au Fer Rouge, Colmar
Cookies, brownies and petits fours
Doughnuts and fritters
First courses (general)
Asparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Fish
Beer-Steamed Perch Fillets
Émile Jung, Au Crocodile, Strasbourg
Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée
Antoine Westermann
Foie gras (goose liver)
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann
Hot soups
Hot toddies
Meat
Baeckeofe or Alsatian-Style Lamb
Émile Jung, Au Crocodile, Strasbourg
Pastries for special occasions
Christmas Beer “French Toast” with Pears and Christmas Beer Ice Cream
Antoine Westermann
Pastry
Sweet breads
Warm Kougelhopfs with Sour Cherries and Cinnamon Kirsch Ice Cream
Antoine Westermann
Vegetables
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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