BRUNCH
LANGOUSTINE, CHICKEN AND WHITE ASPARAGUS
WITH CHANTERELLE AND A LANGOUSTINE VELOUTE
BY PETER JOHN VADAS
PREPARATION
Blanch peas in boiling
salted water then blend
with butter and season
to taste.
Pass through sieve and
put in squeeze bottle.
pan and allow to rest in a
warm place.
Blanch broad beans in
boiling salted water and
refresh in a ice bath.
Then pop them from their
shell.
Blanched and pickled.
Girolles or chanterelles
Roast mushrooms in B