The Surreal Degustation

Continuing along the research lines for my wife surprise degustation I came across this degustation based around the Salvador Dali Cookbook. (link here http://www.geocities.com/Athens/Agora/8013/dali/dali.htm ) It is complete with photos and reviews from the diners. Sounds incredibly rich and fantastic and was served over 8 hours.

Here is the list:

Quail Egg Tartlets with Caviar

Small,delicate tartlets filled with a poached quail egg, chives, Beluga caviar, and a touch of fresh cream.

Crayfish Consommee

Young veal and tender shrimp married and transformed "Chinese Style" to a smooth perfection.

Truffles Cinderella in flaky Pastry

Full, black truffles sauteed in champagne and sherry with ham and foie gras, wrapped and baked in puff pastry.

Oysters A La Brolatti

Shallots, butter, and wine sauteed to accompany freshly poached oysters.

Escalope of Foie Gras Wrapped in Chicken

Tender ballotine of chicken, stuffed with sliced foie gras, lightly sauteed with cream and sherry, served with morels.

Champagne Sorbet

Potted Duck with olives

A cold confit of duck and chopped assorted olives.

Vegetable Pie

A masterpiece of eggplant, carrots, and mushrooms, and more hidden in pastry.

Roast Leg Of Lamb

The leg itself of injected with Brandy, Madeira, and spices then roasted and served with a sublime garlic gravy.

Timbales Elysee

Amazing little edible Valrhona chocolate cups filled with Kirsh-soaked genoise, vanilla ice cream, Kirsh-soaked fruit, and Chantilly cream,crowned with a golden cage.

My Thoughts and alterations.


1. The quails egg tartlets look like a keeper. But maybe as an option call it eggs 3 ways. Do 3 stacks of a mini toast, mini hash-brown, and a poached quails egg, each with a smear of hollandaise. But have eggs benedict so one would have a mini stick of bacon, one eggs florantine so some sauted spinach, and of course eggs royal with smoked salmon and caviar.

2. Crayfish Consomme - somewhat inclined to loose this.

3. Truffles cinderella in flaky pastry. Maybe alter it to replace foie gras with pate, and whole black truffles with truffle oil.

4. Oysters a la Brolatti - a definite keeper

5. Escalope of Foie Gras wrapped in chicken - probably substitue the pate for the foie gras again

6. Champagne Sorbet is a keeper

7. Potted Duck with olives - I have no idea about keeping this. Have no idea what it is but I could replace this with a worm duck confit.

8. Vegetable Pie - maybe serve it with the next dish

9. Roast leg of lamb - maybe substitue lamb loin medalions. An option might be to combine medalions of lamb with a vegetable pie. Or switch it around and do a beef, guiness and oyster pie with a vegetable pie.

10. Timables Elysee - a variation on this but a keeper. Rich chocolate and alcohol to finish


I think I will have to start working on the recipe guides and seeing just how do-able this is.