CHAPTER 115
Later that evening, a prosciutto and pear salad matched by Pegasus Bay Riesling wine was served for our dinner by the maids assisted by Leandro. Not before long when we were served with a canterbury lamb rump with gremolata, portobello duxelle, courgette and jus. Of course, it is paired with a glass of te mata merlot cabernets as our main course. “My master personally chose this dessert for you, miss Emalia.” Leandro whispered upon serving the dessert later after finishing the main course. Leandro then settled a porringer with a petite serving of chocolate pot de crème before me. For the long period of staying around Florante’s dome, I have become used to the fancy dishes they have been serving here. I am also getting oriented all the time by Leandro. But tonight, he was wise enough to
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