Another day of Paris 1906 Prep

I continued my march to the finish line of the Paris 1906 menu this evening by making pretty much all of the components of the Hazelnut Soup and a couple of garnishes for the mushroom dish and the fish course.   So here we go.

The first part of the hazelnut soup isi the glazed sunchoke, though in this case I used canned water chestnuts.  The top pic is the mise, water, salt, sugar, butter and sliced water chestnuts. The second pic is the mixture after about 20 minutes in the pan.

The top pic is the mise for each of the next two components.  Hazelnut Milk and Hazelnut half and half.  The mise includes hazelnuts, milk, half and half and oil.  The hazelnuts were fried quickly in a bit of oil and then the dairy was added to each pan and brought to a simmer. 

And the final thing made tonight were garnishes for a couple of dishes.  The top pic is the mise for the liquid the mushroom was cooked in.  there wasn't much in the way of mise for the tomato.  The second pic is the final result.