Today would have been the 100th birthday of Julia Child who brought of French cuisine into the homes of millions. She celebrated her 70th and 80th birthdays here on Cape Cod.
Inspired, I created a seven course meal. The hors d'oeuvres (literally meaning 'outside the works') were canapes, charcuterie (Trader Joe's white wine sausage), and cornichons. Next was the fish course. I served a coquille (sauteed sea scallop on a bed of mashed peas with crumbled bacon.)
This was followed by lemon sorbet to cleanse the palate.The 'plat' was poulet avec herbes de provence ( pan fried chicken breast tenderloins), accompanied by pommes Chantilly (fancy mashed potatoes), and haricots verts (skinny string beans).
The traditional order for salad (frisee avec vinaigrette moutarde) is after the entree. Then the cheese course of Brie with honey and walnuts served with baguette slices.
Dessert was creme brulee, a fan favorite.
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