A menu befitting the solemn occasion of our final Sunday Night Dinner was necessary. Old favorites were brought out. Fresh pasta, chicken fricassee, salad, and profiteroles for dessert.
What will Sunday nights become without a Tuscan-scene bowl full of fresh, buttered pasta?
Without chicken browned by our chicken browning specialist chef?
A sauce prepared by his sauce-preparing specialist chef?
Without a salad prepared by the salad specialist chef?
And without profiteroles prepared by our pate a choux specialist chef?
Not good Sunday nights, that's for sure.
The chicken fricassee recipe is the one from The Professional Chef that these chefs have used more than once in the last 3 years. The salad was a modified waldorf salad, with walnuts, dried cranberries and apples. And the profiteroles were from Nick Malgieri. With chocolate sauce from Cooks Illustrated.
A bittersweet chocolate ending to a good run of Sunday nights.
