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We quickly agreed that each of us would prepare one course and ‘The Menu’ became the entertaining subject of many cycle training rides and then, eventually, came the very enjoyable process of test cooking and team tasting.
Each course had its own mini drama.
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Amber struggled to find vol au vent cases on Thursday night and plumped for DIY version after good advice from a lady in Asda. She was up until 2am trying to achieve this and failed. On Friday Waitrose came to the rescue and Alex made the mercy dash to collect them. The cases were then baked in Pollicott ovens various ready for Amber’s yummy fillings to be added last minute.
Soup – by Sian – French Onion with Gruyere and French bread.
Sian’s work and netball commitments meant the only time to chop onions (lots of them) was 10.30 pm on Thursday. Once again this became a team event as Alex, Steve and Andy all pitched in to get the job done by midnight. The onions were then caramelised between 6 and 7 am on Friday and the soup was finished off on a ‘just in time’ basis!
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The challenge was finding large enough pans to cook it all in so Sian called on her ‘friends in scouting’ and Liz Johnson of Brill scouts came to the rescue and delivered pots of all shapes and sizes in the run up to the event. There was also heavy negotiations by Vicky and Des to purchase the coq, and Parminters butchers (Haddenham) came up trumps by selling us their very high quality meat at a more low price so, we can only recommend you all go shop there from herein.
Sweet – by Vicky – Tarte Tatin with Pavlova as an alternative choice.
A relatively straight-forward, though time consuming, production that only required sharing of ovenproof frying pans between us all for Vicky to bake her tarte in.
Gatehangers is equipped for around 20 guests and we had 38 booked in so our final challenge was to find enough crockery, cutlery and glasses which we borrowed last minute from our fantastic village hall.
Finishing touches were also begged and borrowed. Isalda (my special French friend) came up trumps supplying the crowning glory flag and large Eiffel Tower and Joe (my son) handing over his very impressive Eiffel Tower collection for our table decoration.
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How they laughed at my role based, time plan spreadsheet but it got us through the night swimmingly – never again can anyone justifiably scoff at my pre-planning processes. The only thing I didn’t allow for was bread cutting – enter Deb from stage right and all was resolved (thanks Deb).
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The food was fabulous and the entertainment worked!
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Some strange liaisons |
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I could go on and on about the evening for hours but I won’t. This bit says it all - donate what you think it was worth we said - £1,120 was the response.
Tres bien, c’est fantastique.
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Absolutely love your pictures and details of the French Night. Well done everybody.
ReplyDeleteIt was a brilliant evening and all credit to you and your friends in making this happen. Very well done.
ReplyDeleteThank you for all your hard work with the preparation!
ReplyDeleteWell done to you and the other Pollicott Belles for raising so much money for such a worthy cause. We really enjoyed the evening.
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