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“I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.” — Crystal King
I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.