So, today was prep work -
Wild Mushrooms for Tartelettes
Curried Chicken Salad for Bouchees
Smoked Whiskey Shrimp for Gougeres
Deviled Quail Eggs
Prosciutto and Melons
Goat Cheese for Peppers
and tomorrow we will prep Tuna Confit
I'm gonna say this and probably just once - I'm enjoying this class more than I thought I would. I can't believe it will be over on Thursday.
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