I'll be making Christmas Eve dinner for 8 again this year, but there is a small twist. We are proud new parents and also will be travelling Thursday by car for 6 hours leaving in the am.
On Friday I will be able to prepare the appetizers, some sides and finish the beef wellington. However I would like to prepare the lobster bisque, molten chocolate cakes and (maybe) the potato au gratin in advance, all Wednesday evening, a full 2 days prior to consumption.
I think the soup will be fine, but am unsure about the stability of the dessert and gratin. If anyone can help me out and let me know if this is feasible it will save a lot of time!
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