French Cooking, Part Deux:

Last night we made Mushroom Jalouse, which was basically a cream of mushroom mixture baked in puff pastry. We louvered the pastry and then cut it into slices... it was really good. For the main course we made grilled salmon with Buerre Rouge, (red wine and butter sauce) warm potatoes dijonnaise, and braised baby leeks. When I was trimming the leeks I imagined them tasting like crabgrass, but they were REALLY good. Super tender and buttery. Dessert was a gingerbread cake with cassis sauce, which was good, but not nearly as good as the Pain Perdu from the night before. Then we sampled a white wine with the first course and red with the main course as usual.

Muy delicioso.

I wish I could just go to cooking school all day and never have to earn a living. :)