Menu change for Sacrificio #3

As the leaves swirl all around and the sun plays peek-a-boo with the clouds, I sit here and think to myself: My oh my, Paella sounds like an odd thing to do at the end of October in a field with blood on my hands!  Ya know?

So came up with a more appropriate menu: I feel like Riesling, don't you?

Gougeres

Rustic Pate en croute

Sour pork soup with caillettes

Lentils de Puy

“Chocroute Garni”: bacon, pork loin, blood sausage, sausages, sauerkraut, potatoes

Pumpkin Gratin 

Marsala creamed chanterelles

Huge salad

Tarte aux Pruneaux

Pig cookies to take home

I am hungry now.  I am not sure what appeals to me so much about Caillettes.  They are principally a Provencal thing: bunch of the organs, meat, and fat, lots of herbs, and bread cubes, made into big meat balls and wrapped in caul fat.  Sounds gross right?  Nope, really good.  All roasted up and juicy.  I am going to wrap them in Savoy cabbage and set them in the middle of the soup bowl.  Then ladle the vinegar laced pork broth around .  

Come and join us in Rice.  It is going to be very fun.  This post references: http://alchemyinthekitchen-kitchenalchemy.blogspot.com/2010/08/to-kill-pig.html