Daddy collected a carry-out for me from Inchmarlo. Earlier this week a group of Home Owners, The Fine Dining Club, had their annual Christmas Dinner. The Fine Dining Club has been operating for a number of years, organised entirely by the Home Owners who take it in turns to Chair the dinners, select the menu and the wines. Naturally, I cannot attend because I’m not allowed in rooms when people are eating – which I understand – a little – because back at home I sit with Mummy and Daddy the children and grandchildren when they are eating with no problems what so ever. However, Head Chef Colin is very, very kind to me and while I cannot be present I do get to sample some of the left-overs. The Menu this time, selected by the Home Owner chairing the dinner was:
Vegetable Terrine with Smoked Salmon and Champagne Sauce.
Seasonal Game Casserole with Port and Red wine
Pheasant, Quail, Mallard Ravioli and with Venison Sausages, served with Game Chips
Followed by Apricot Frangipane Tart, Chocolate Mousse and Pistachio Pudding.
By jove, that sounds attractive! Now the only bits, you understand, that I would fancy are the Pheasant, the Quail and the Venison sausages, so Head Chef Colin very kindly gave Daddy a carry-out which he took home, and I have sampled most of it. As somebody called Colonel Sanders used to say it was “Finger Licking Good”.