Three new dishes

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I’m not sure if they were new to the Chop House, but I’d never eaten them there before.  First were devils on horseback, that salty/sweet combination of dates and bacon. 

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Then I tried one of the day’s specials, slow roast lamb.  It reminded me a little of kleftico, in that the lamb was tender and quite sweet.  There was plenty of broccoli that I wasn’t in the mood for.

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Finally there was “burnt cream,” normally known by its posher name of crème brulée,  it was invented at Trinity College, I believe, and they were originally going to call it “burnt Edinburgh cream.”   I wonder if it would have been as successful if they had.

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