United States or Micronesia ? Vote for the TOP Country of the Week !
We asked Jules Dauviller, the present chef of the Palace, for the recipe of what he considered the best dish now prepared at the Palace and he said he would give us two, as it was difficult to decide which was the best and most distinctive. These are the recipes as he wrote them for us: Planked Fillet Mignon Trim some select fillet mignon of beef, about four ounces of each, nicely.
Put the garnishing around the fillets and put on ice to get in jelly. When ready to serve decorate around the dish with any kind of salad you like, and with beets, capers, olives and marinated mushrooms. This must be served very cold and you may serve mayonnaise sauce on the side. We asked Dauviller what he considered his most delicate salad and he gave us this recipe: Palace Grill Salad
Word Of The Day