The beginnings of abbacchio alla Romana. Lamb, anchovies, garlic, vinegar, rosemary and sage. It went on to cook for another four hours (covered).
Tomato stock before it became consomme.
(The gin was in me, not in the soup.)
The rabbit terrine, the day before. Chopped by hand. See, there's the gin. The terrine had bayberry-infused gin in it, though...
Terrine with dried cherry compote and parsley and onion salad.
Pickled field garlic.
The astrantia and roses are from Seaport Flowers, the basil from the terrace. This astrantia smells really funny.
No pictures of panna cotta with beach plum jelly. Next time.