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One of my more photogenic moments.




Would you prefer the spicy rack of risotto-smothered prime duckling or the pepper-crusted pheasant liver with succulent pea pods and slivered pears? As a side dish, both the poached mouse of moose and the frickasee of virgin baby clams amidst confetti of pickled parsnip are to die for. And for dessert may I recommend the flaming fig sorbet au gratin with slivered filbert demi-glaze.



Created October 1998. Writing and artwork by Liane Gabora. Do not use without permission.

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