succeeded so slow I to a point where I now must still worry about costing. Unfortunately I do not have a limitless budget. But first-class cook happens to have a price. This is to acknowledge everyone who makes cakes out of the bag instead of hand-made meatballs, as well as that of the original veal escalope of pork, and not increasing. The Wiener Schnitzel, for example, is originally from the Calf. It is wafer thin and fluffy with a breading. It's as done as it could fly. Incidentally, a few examples where I tolerate fried foods. Breading is a bad habit of the nineties, which has continued until today. In the batter, all the way, the flavor enhancer mentioned that the food was supposed to bring on its own. Either I like fish and I do not like him. I like him not, then I did not bring in the form of a sleeper and wrapped in bread crumbs, to make it more palatable. But I digress.
Be that as it is. Last Thursday, six friends had once again enjoy the opportunity to be on my asparagus varieties. Asparagus, the royal vegetable. One point five kilos of white asparagus is not too thick, a kilo of green asparagus, a kilo of purple asparagus, plus a few bars jumbo asparagus. Plus a bowl of strawberries. Everything from the producers from the region, hand-picked for € thirty-five together. Get out to the Metro. First I have listed all the raw materials and ingredients by department, so I only have a certain route to deviate. It is only bought what was on the shopping list no more, no less. The Metro seduces a too quick to buy things you could do well, but are financially absolutely not the time in there. (See previous chapter)
The menu looks like this:
Amuse
candied green asparagus with asparagus foam
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asparagus tart with lobster and red wine butter
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green asparagus soup with scallops
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fried sweetbreads with asparagus salad with strawberries mace foam
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Zander fillet on the skin with an interpretation of Leipziger Allerlei and a cognac butter sauce
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champagne lemon sorbet
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Grüner und weißer Spargel mit Cordon bleu und klassischer Sauce Hollandaise
***
Käse
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Karamelparfait auf Erdnussschokoladentarte mit Karamelhippe und frischen Früchten.
Man darf davon ausgehen, dass alles selbst gemacht und nichts als fertiger oder vorgefertigter Bestandteil hinzugefügt worden ist. Die Ware ist frisch und von hervorragender Qualität.
Das Amuse is accompanied by champagne. For dining, there is a choice of three different wines. A Fresh, a strong, a mild red. In principle, the whole thing is a white wine menu, but must also incorrigible taste buds are satisfied.
The asparagus tarts are excellent. The soup is a bit of salt just confessed to me later. I can not confirm this impression later, but the seasoning with salt is not as easy as one imagines it will be forever. The scallops are drowned in the soup. Sweetbreads, well, this is such a thing. Letter you have to like it or not. However, I have not even on lessons learned, to taste sweetbread added. If we judge the way it is. The texture is very tender, almost soft. That it is fried a rather strange sensation in the mouth. Since no letter flavor brings it must be highly seasoned. The opinions of my guests share here almost exactly in the middle. I myself propose to the Contra page.
The next course is almost without complaint. However, a slightly thicker piece of fillet has not yet reached the doneness, den es hätte haben sollen. Dumm gelaufen. Hier hat der Qualitätscheck am Pass versagt. Sorry dafür. Das Sorbet ist mittlerweile keine große Sache mehr. Der Hauptgang reibungslos durchgegangen. Hier weiß nur ich, was alles schiefgegangen ist und wie es eigentlich nicht sein sollte. Das fing schon damit an, dass das Kalbfleisch aus der Metro unverwertbar gewesen ist und ich Ersatz brauchte, aber schnell. Mein Supermarkt um die Ecke, der ja darauf schwört, dass er Lebensmittel liebe, hat alles in der Fleischtheke nur keine Kalbsschnitzel. Also muss die Ersatzdroge Schwein herhalten. Schon beim Plattklopfen in der Küche merkt man, dass das Fleisch nicht gegen sondern mit der Faser aufgeschnitten ist. Plätten war daher kaum möglich. Der Clou is the Cordon Bleu to layer but not to roll. The cheese inside wrapped in Italian cooked ham and steak meat. The thus rolled Cordon Bleu is now classic breaded, rolled in flour, bound with egg yolk and wrapped with Mie de pain, and then baked in a pan with plenty of butter. Over medium heat in oven cooked.
The cheese was plentiful and far too much. And my worst critic leaves at the end of the menu indicated that the dessert would have cost me the star. Sobering, but she's right, of course. The parfait is managed really great, but the peanut chocolate tart is just a great Disappointment dar. The soil has become keksig and thus the whole dessert called for a dessert wine to wash down the crumbly substance can.
Now we come to costs /:
the accounts in the metro: 348 ; €
asparagus directly purchase from the farmer: € 35
meat substitute purchase in the supermarket: 16 €
sweetbreads, lobster and scallops
the dealer I trust € 30
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Purchase sum total: € 429
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cheese, because the has hardly eaten a
- 74 €
foods that are not directly for the menu € -29
were consumed
purchases at Metro -26 €
unused wines € -19
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total: € 281
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stay per palate € 46
When I reach the top level of a day that I intend to achieve this result is not bad.
The last time my guests are in a large gallery has been exposed, this time I expect from them what they have cost me effectively. I am in a learning phase and there is simply a calculation with it.
way, without the champagne, it would have been about ten euros less per guest.
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