Babette's Feast

Anybody try to recreate it, and if so how did it go?

I tried to make appetizer portions of Cailles en sarcophage. Good flavors but the change in scale resulted in a rather dry dish and I was disappointed. Some of the dishes like the turtle soup would be tough but I think I’ve seen “mock turtle” versions of Babette’s soup. Maybe I can dredge up a picture or two…

http://www.rci.rutgers.edu/~molbio/Bab.html