Is this dinner menu okay?

[Millie1]

Having had to postpone friends several times, we're having them tomorrow night. I've got to have a menu which will let me prepare as much in advance as possible so have come up with - celery soup, stuffed pork fillet with dauphinois potatoes, green beans and another veg (maybe red cabbage but maybe that would be too rich?), apple sauce and to finish, creme brulee.

Does that sound okay? Also, what should I serve with the soup - I was thinking of going a bit retro and making melba toast - it's either that or bread from the local supermarket which may or may not be really fresh . Would the red cabbage (done with red wine vinegar, apple and something else - can't remember!) be too rich or should I do a plainer veg - carrots or something? Also - creme brulee in ramekins which don't match my dinner set but will least be in individual portions, or in a big bowl and serve at the table?

Thanks!!

It sounds fine and a great retro menu.

I wouldn't serve melba toast, that's more usually served with pate. Why not croutons instead?

I think if I had to choose between green beans and red cabbage I'd go for the cabbage. Mmmmmmm.

Creme brulee served in individual ramekins please.
I've never seen it done in a large bowl.

It sounds lovely. Enjoy Millie.

Sounds lovely - I adore celery soup. Mary Berry has a great recipe for souffled cheesy croutons that would add to it, or I might go with stilton toasts, as it goes very well with celery.

Savoy cabbage goes very well with stuffed pork fillet. I'd stay green for the second veg if I were you, it keeps it fresher and lighter. Maybe spinach if you're not a savoy cabbage fan.

I've never done creme brulee so can't comment on that. Have a great evening, lucky guests!

Thanks MissMartha - hadn't thought of croutons. Shall amend my grocery order and order them online rather than making - super idea!

Cross-post Taffeta - thanks! On second thoughts, I'll google Mary Berry's recipe. Re the savoy cabbage - it would certainly be easier - would it be okay along with the beans? Just steam it and serve with lots of butter/pepper - yes?

Definately individual creme brulees - it's never quite as nice in a big bowl.
The menu sounds lovely - I don't see the need for two vegetables if you're doing Dauphinoise, but red cabbage would be lovely - sounds like a great WInter meal.

Taffeta - how should I do the croutons? Can't find MB's recipe - is it baguettes sliced, toasted and popped under grill or is it tiny squares of bread? They sound a lovely idea. Thanks

Souffled croutons

Can be made ahead and freeze uncooked add 5 mintes to cook time to heat straight from freezer

For 30 croutons

40g cream cheese
75g butter
75g cheddar grated
1 large egg white
1 teaspn carawy or cumin - optional
salt and pepper
2 large slices white bread, 2cm thick and ideally 2-3 days old, crusts removed

Preheat oven 220c/Gas 7. Line a couple of baking sheets with silicone paper. Place cream cheese, cheddar and butter in pan and melt over a low heat, it might look curdled, don't worry.

In a bowl whisk egg white until stiff and fold into cheese mixture. Add seeds if using and season.

Cut bread into 2-3cm cubes. Dip in the souffle mix and lay out quite well spaced on baking sheets. Bake for about 10 mins until puffy and golden.

Savoy cabbage - I slice finely and fry in oil and butter. It is a dinner party...

Thanks Taffeta - those sound absolutely lovely!

Yum can I come?

[tummy rumbling] sounds lovely

Thanks for the replies - am glad it sounds okay. Am okay in the kitchen and love cooking but am always nervous about dinner parties and also, with four children running around, getting prep time is mission impossible! Still, well ahead tonight - soup done, potatoes done, stuffing made, applesauce made and creme brulees are in fridge. Yeah!