I think people appreciated it and I think they really liked it.
Cook, stirring occasionally, until mixture coats the back of a spoon and has reduced to 1 quart, about 1 hour and 30 minutes.Stir in lemon juice, 1/2 teaspoon salt, and a few grates of nutmeg.
Cover and keep warm over low.. Place pike and scallops in a medium bowl.Freeze until very cold, about 15 minutes.Transfer to a food processor, and process until very finely chopped, about 10 seconds.
Add egg yolks, egg, softened butter, 1 tablespoon salt and 2 teaspoons roasted garlic.(Reserve remaining garlic for another use.)
Process until mixture is very smooth, about 1 minute and 30 seconds (do not let mixture get warm).
Add crème fraîche and pulse until incorporated, about 10 times..Canceling your reservation last minute.
"Don't cancel reservations last minute, and then fight with the restaurant about their cancellation policy.".— Pam Willis, co-owner of.
in Cambridge, Mass.."As a server, I wish people would stay at home and wait until we are actually out of this because we're both close and so very far away.