| Preparation Plan: The day before, make the meringues and blackberry filling. Make the vinaigrette and cook the potato dish in the morning, up until the point where the cheese is broiled. Two hours before the meal, prepare the poussins and the sauce, set aside to keep warm. Forty minutes before serving, make the bisque. Reheat the potato dish in the oven, then broil the cheese on top before serving with salad and poussin dish. Assemble the meringues and serve. |
