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Here is a copy of a menu
from one of Mme Provencher's legendary New Year feasts.
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Her menus incorporated many elements of Norman
Cuisine, most notably the Trou
Normand, inserted between the Entrée, (in French, the opening
course,) and the main course (plat
principal).
Typical menu structure is as follows:
Apéritif
Hors d'œuvres Entrée Trou Normand Main course Salad Cheese and/or Dessert Coffee and/or Digestif My mother's New Year feasts
were typically,
(as you may surmise from the menu,) six-hour affairs. With each course
calling for a new bottle to be opened, convivial good-cheer abounded
throughout. Guests from both sides of the Atlantic, and both coasts of
the US, looked forward to regaling themselves each New Year chez
Provencher.
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Le Menu |
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