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My starter of ‘wafer-thin slices of Tombuie-smoked venison, complemented with a delicious fruit chutney made with Miller's gin, served on a croute of crisp golden toast ’, had one of the menu's terser descriptions.
For the croutes , preheat the oven to 200c / 400f/gas 6.
Mark started with the duck and goose liver parfait with crème fraîche, croutes and red onion chutney, while Alisdair and I plumped for the deep-fried haggis and potato gâteau with spinach, feta cheese and orange butter sauce.
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