This is the last of my Fernand Point posts... for now.
Here was our amuse in tribute to Fernand Point. Eggs in aspic (page 107 in Ma Gastronomie).
A truffle scented chicken consommé was molded over poached quail egg and jamon Iberico. Parmesan flecks and basil rounded out the flavors. No tongue was used (as in the original recipe).
The eggs were cooked in a thermocirculator to keep the yolks creamy, then quick blanched in rolling water to firm up the outer whites. The pyramid mold was in obvious salute to La Pyramide
I also want to acknowledge Jaden's flattering post of a dinner we did for her a couple of months ago. If you haven't read her blog, it's very entertaining. She has a hilarious (and at times, precarious) sense of humor in her pen personality (well, actually in person as well) that just makes me keep clicking back to her blog on a daily basis.