Chef Candice Butler dug through magazines from the 40's up to the 70's to find some recipes that could still reflect the way we cook today...
the main attraction last night was a rolled and stuffed chicken. my guess is that Candice chose this dish as she was still dreaming of an incredible lamb dish that we had at Castlegarth last year - yes, truly unforgettable.
but let's start from the beginning.
the amuse
so lovely. i would eat a whole bowl of these as i am playing croquet.
delicate radishes with whipped butter and maldon salt.
and i just couldn't resist picturing these vegetables
the small courgettes, i believe, were poached in chicken stock before roasting. something apparently all housewives did!! Gourmet said so.
et la pièce de résistance...
rolled chicken with ham, salami, olives, hard boiled egg... and probably so much more! i love the jelly cubes...
-marysol
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