Haute Leftover Gastronomy

It was an amazing day in the city of New Orleans today, rain most of the afternoon lead into a majestic sky over the drunken revelers of Bourbon Street. Taking the streetcar back to the house it became an improvisational dinner party with the guests from Louisiana, France, and Peru. The meal started with the fresh scent of bread coming from the oven. Whilst the air was filled with a yeasty aroma, the table was prepared with pate, salad and moutard. The bread was ready, and honestly homemade bread is probably the cheapest gastronomic high one can get. The warmth of the bread was met with a chicken liver pate, dabbed with moutard, meeting the palate as old friends having not seen each other in a while, enjoyable and satisfying. Served with the pate was a tourchon (simply means towel in French, because in the old days a towel was used to form it, and mostly refers to circular formed charcuterie). This particular tourchon was a coarse chicken liver forcemeat around apples and plums, wrapped in bacon then poached in the previous days hock stock. It was pretty neat and unexpected when the plum skin leached a pretty ruby color into the center of the tourchon. The palate cleansing salad was a simple celery, parsley and herb mix tossed with oil, vinegar, pepper, and sea salt. Tasting alongside the meal was a crisp refreshing champagne of beers, HighLife.....