The pate is made. No whisky in it though.
The smoked oyster bechamel for the vols au vent (vol au vents?) is prepared.
The cake had to be bought because the recipe for the choc cake did not come in time, and that is one tried and true recipe I don’t mess with or improvise. just as well. I was flat out as it was.
The crudites are cut and sprinkled with lime juice to keep them fresh; carrot, celery and snow peas. There’s freshly made creamy smoked salmon dip, and basil pesto – this time without stalk fibres.
The antipasto selection of avocado, feta, pickled peppers, Kalamata olives and cheeses – all set and ready with the smoked salmon, crisps, crackers and cream cheese.
The chef is weary and off to bed.