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Index
Cover Title Page Contents Plate Up
Sorrel soup with salmon and dill and oatcakes Butternut squash soup Tomato salad in a savoury tuile basket, topped with a basil sorbet Celeriac soup with curried scallops Fresh crab with feuille de brick biscuits Pavé of salmon, vegetable terrine, tomato consommé, and quail’s egg jelly Garlic soup with scallop tartare, croûtes, and pancetta Spinach and ricotta ravioli with walnut pesto, and a cream and basil sauce Gnocchi with blue cheese, Greek yogurt, and pine nut sauce Stuffed saddle of suckling pig with a crispy pig’s ear salad White chocolate mousse millefeuilles with raspberry and elderflower jellies Floating islands with mango White chocolate tower with dark chocolate mousse Mango parfait with a passion fruit glaze and lime and vodka sorbet Pineapple carpaccio with mascarpone and date mousse, and kiwi coulis Liquorice-poached pears, and sablé biscuits with milk and honey ice cream Lavender mousse with honeycomb and a blackberry sauce Rose-scented rice pudding with raspberry coulis and pistachios Lemon posset with fresh fruit and shortbread Lime posset with caramelized pineapple and basil cream Exploding lemon macaroons
Finishing Touches
Whiting quenelles in shellfish broth Glazed goat’s cheese and beetroot with pea shoots salad Saffron-glazed scallops with apple and pistachio purée and pistachio oil Langoustines with green curry sauce and mango purée Tian of crab with coriander-infused oil Sea trout with beetroot purée, mashed potato, and buttered kale Lamb samosas Pheasant saltimbocca with butternut squash and beetroot jus Roast Moroccan lamb with couscous and harissa sauce Kyushu-style pork ramen with truffled lobster gyoza and aromatic oils Venison with red wine and blackberry sauce, and potato and celeriac mash Mackerel on salt cod and butterbean salad with salsa verde Seashore and hedgerow Chocolate cappuccino cups Almond panna cotta with poached tamarillos and berries Caribbean trifle glories Dark chocolate mousse, green-tea financier, and milk ice cream
Leave It Be
Slow-roasted duck with cabbage and gooseberry jam Lamb stew with apple and sour plums Pheasant and parsnip fritters Rack of lamb with a cabbage parcel, shallot purée, and red wine jus Seafood tagine with flat bread Pears belle Hélène Chocolate and amaretto truffle mousse with a vanilla cream
Acknowledgments Index Copyright
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