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mishmosh: Day 1: knife cuts
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mishmosh: Day 1: Potage cultivateur
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mishmosh: Day 2: Filets de merlan Bercy
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mishmosh: Day 3: Soufflé
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mishmosh: Day 3: Poularde au sauce suprême
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mishmosh: In the duds
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mishmosh: Wild mushroom quiche
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mishmosh: Classmates at a cafe around the corner from school
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mishmosh: Day 10: Profiteroles with vanilla ice cream! And chocolate sauce!
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mishmosh: Day 10: Grilled salmon with butter spinach and potatoes Byron
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mishmosh: Day 11: paupillotes de veau (stuffed veal purses)
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mishmosh: Day 11 and 12: Duck terrine
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mishmosh: Day 12: Suprême de volaille farci
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mishmosh: Day 12: More chicken mousseline
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mishmosh: Day 12: Chicken mousseline with turned mushrooms and chive sauce
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mishmosh: Day 14: Poached hake
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mishmosh: Day 14: Sole Meunière
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mishmosh: Day 15: Escalopes de saumon à l'oseille (salmon medallions with sorrel sauce)
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mishmosh: Day 15: Filets de barbue dugléré (Brill filets in white wine sauce)
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mishmosh: Day 15: Goujonnettes de sole, sauce verte
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mishmosh: Die crabs die!
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mishmosh: Alexandra with complicated vodka coke; Amy's Fanta in the foreground
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mishmosh: Peeling potatoes
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mishmosh: Mixing potato salad
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mishmosh: Wurlitzer makes jukeboxes? I did not know.
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mishmosh: Gumbo! In France! Weird! Too many exclamation points.
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mishmosh: Class 18: Veau Marengo
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mishmosh: Class 18: Clafoutis aux fruits de saison
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mishmosh: Class 18: Beignets de gambas, aka fried prawns
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mishmosh: Hard to see unless you zoom, but Alexandra (pink hair) had the only intact, straight souffle in our class.