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Appears in
#93
A Platter of Figs and Other Recipes
By
David Tanis
Published
2008
About
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Recipes
Contents
Menu One: Favas and Other Harbingers
Fava Bean Salad with Mountain Ham and Mint
Roasted Veal with Morel Mushrooms and Saffron Carrots
Hazelnut Sponge Cake
Menu Two: How to Cook a Rabbit
Spinach Cake with Herb Salad
Mustard Rabbit in the Oven
Parsnips Epiphany-Style
Apple Tart
Menu Three: A Cold Spring
Oysters on the Half-Shell
Chicory Salad with Lemon and Anchovy
Lobster Risotto
Ambrosia
Menu Four: Supper of the Lamb
Warm Asparagus Vinaigrette
Shoulder of Spring Lamb with Flageolet Beans and Olive Relish
Rum Baba with Cardamom
