The Fat Duck: Beef Royal (1723), Course 3

In addition to working on making a proper one-spoon quenelle¬†(or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation fromContinue reading “The Fat Duck: Beef Royal (1723), Course 3”