Okay, shorter post since the last one was gigantic. Today was the same menu with one addition, as I mentioned. This time I worked on the stratified cream sauce. We'd cut up a ton of shallots from yesterday, so I didn't need to do any more of them but I also didn't know how many there were. I needed three, I got a tub of minced. So I kinda eyeballed it and hoped it'd work. The sauce is made from white wine (a whole bottle) reduced down to 1/4 of it's original amount with shallots and a bouquet garni. Once it's reduced, cream is added. And once that thickens properly, it's seasoned and strained. Mine was...shalloty. Kinda sweet and light colored. The other team's was much darker and a little less sweet. Course, their sauce didn't take the whole time. I think I had my heat too low and it was cooking pretty much the whole time we did the rest of the menu (that's about 2 hours). The addition to the menu today was a carrot soup. And yes, you get a picture. Ours was a little chunkier than I'dve liked, but still good. I didn't have a ton to do, so I cut up an apple in little Vs and put it in the center. Enjoy. Oh, and the green onions weren't my addition, don't ask.
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