Anonymous Fri Oct 07 11:34:48 2005

Roast Breast with Lobster Mushroom

Smoked Grouse Thigh with Chestnuts and

Apple Thyme

Braised Legs with Cabbage

and Mustard Seed

Roasted Vegetables

Braised Stuffed Celery

TO SERVE

Fan braised legs and cabbage to right of center of oval platter. Place 1 stuffed celery rib at top-center of platter, so celery is touching leg; place other stuffed rib at bottom-center, touching cabbage. Line carrots along edge of cabbage. Slice each breast once; arrange left of center so that each breast touches 1 celery rib. Wing bones should point toward left side of platter. Place rutabagas and chestnuts just below wing bones. Place matignon and any pieces of cabbage it may contain in center of layout. Slice smoked thigh; fan across top of matignon. Sauce front of platter with braising liquid; also drizzle over legs and cabbage.

NOTES

Season: Year round

Food cost: Moderate