In this pre-Christmas class, learn how to make a real consomme, starting with veal stock (see the 12/3 class), learn how to sear fatty meat without smoking the house down, and have a pastry dough refresher.
Menu
Beef Consommé
Seared Duck Breasts with Four Peppercorn Sauce
Potato Galette
Apple-Calvados Galette with Softly Whipped Cream
Price: $150
Guest Limit: 6