A Treasury of Great Recipes La Terrine de ris de Veau Terrine of Sweetbreads We made La Terrin de ris de Veau at one of the Eating Vincent Price dinners in Chicago. Normally, I like my sweetbreads breaded and fried and served at Bayonne’s in New Orleans. This dish is delicious and will make your dinner guests think you are
pg. 43 Master this Amazing Cote de Veau en Papillote Side of veal cooked in paper, or papillote de veau Drilling down through the menus printed in the Treasury of Great Recipes is culinary archeology. These are the recipes that carried great restaurants when aspic was a thing and you could smoke at your table. Most dishes focused on flesh.
page 36 Le Poussin en Surprise Stuffed Cornish hens baked in paper delivers a double whammy to the diner. First, the novelty of the host serving a dish cooked en papillote. Especially if the host is wise enough not to give it away by holding up a bag stuffed with a stuffed cornish game hen and
This Fearless Soufflé aux Framboises FRESH RASPBERRY SOUFFLÉ Raspberry soufflé is one of those dishes that strike fear into the heart of cooks all over the world. Any soufflé will do that. They lurk in the bracken of culinary lore, camouflaged in the pages of old cookbooks, ready to pounce. All you want to do
Leftover Easter Ham in Aspic Jambon Persillé à la Bourguinonne, pg 78 I know I have a problem, I know. You don’t have to tell spell it out. I’ve learned to own my flaws and cooking for a Goddam army is one of them. It’s gotten better lately, but I used to
bechemel Filet de Sole: Casserolettes de Lasserre There’s no entry for filet de sole in The Treasury, nor for the casserolettes they are served in. Yet, Price describes them as ” . . . Lasserre’s famous casserolettes . . .” Nor are these pastries and sole shown on Lasserre’s website today. However, what you will find is a brief reference to
fresh This is How You Rock Potage St. Germain Fresh Pea Soup with a twist Potage St Germain is the French version of pea soup. It is made with fresh peas that have just come up in the garden, shallots, chives, lettuce, and chives. Maybe a little creme fraiche. What’s important is that it’s the light version
mousse This Sexy Mousse de Saumon Périgueux is Weird Romantic Dinner for Two at Home – Part 1 Mousse de Saumon Périgueux is sexy and weird. However, if you do it right, for the right person, in the right atmosphere, you’ll get laid. Asking someone on a date almost always means asking them to dinner. You’re saying to
A Treasury of Great Recipes This is the Best East Indian Fish Curry Another shorty on which Price spent all of eighteen seconds while writing the Treasury. There’s nothing to write about. It’s a stand-alone recipe culled from The Grille at the Hotel Pierre in New York–included here for the sake of completion. But again, we turn to the menu
foie gras This Foie Gras is Fantastic The very first dish listed in the Treasury is a pan-seared foie gras recipe Of course, it’s foie. Of course. In a book full of the most exasperating recipe writing, a book from a time when people smoked at the table, a book that takes 32 pages to find
Evp Vintage Menus are Valuable History I was not always a huge fan of menus. Mostly, because the menus I used were hung over the grill at whatever greasy spoon dive where I was ordering my repast. Even the nicer places I visited had their menus slipped into heavy plastic binders the waitress would snatch from
A Treasury of Great Recipes England Put a Powerful Spell on Vincent Price In 1935, Vincent Price was 24. He’d recently graduated Yale then moved to England to pursue a degree in fine arts. But Price was drawn to acting. He joined Orson Welles’ Mercury Theater and appeared in a production of Victoria Regina in the role of Prince Albert for which
A Treasury of Great Recipes 3 Reasons to Love French Potage (Bean Soup) It’s just bean soup. But it is so much more than that. Chef Pierre Descreux’s childhood is buried in the depths of this dish. I can taste it. I can see him as a child sitting at the kitchen table while his mother or his grandmother simmers this
1582 Tour d'Argent: Decadent and Luxurious Tour d’Argent (The Silver Tower) is the oldest restaurant in Paris. It may be the oldest restaurant in the world, though there are many contenders for that position. It definitely beats Procope by a century or more. And they may be wrong anyway. In 1582, when the Tour d’
American cuisine This Cranberry Bread is Amazing Cranberry sauce is the emblem and the badge of Thanksgiving dinner. Without the sauce, it isn’t T-day, it’s just another turkey dinner on a Thursday. But in the Treasury of Great Recipes, there isn’t a single instance of cranberry sauce instructions. It does appear on the menu
Betty Crocker The Magic of Old Cookbooks Old cookbooks are time-traveling machines. Pick up a copy of The Joy of Cooking, or A La Rector, or Betty Crocker and you’ll find culinary artifacts that will entice and perhaps nauseate you. Obviously, I’m a big fan of old cookbooks though I only have the one. Die
A Treasury of Great Recipes Coeur a la Creme It may be that Mr. Price has told a lie on page 58 of the Treasury. I don’t know for sure, but here’s what he says in the preface to the recipe: We have arrived at this very acceptable substitute for the French cheese though trial and error
A Treasury of Great Recipes Horcher in Madrid We recently visited Spain and thought it would be a great idea to drive from Barcelona to Madrid. I’m going to save you from reading three or four hundred pages in 6pt type detailing why it was not and just tell you it was not. By the time we
A Treasury of Great Recipes Le Jambon Chaud à la Chablisienne Finally. FINALLY! A recipe STARTS with “Preheat the oven . . .” I was beginning to lose hope. This is bachelor’s gourmet at its simplest. Do it right and you’ve got a masterpiece. Do it wrong and it’s still ham with chablis This is bachelor’s gourmet at its simplest.
Alps Le Gratin Savoyard You’ll need potatoes for your Thanksgiving meal. Mashed are traditional since you’ll be serving gravy from that magnificent bird. However, the Treasury doesn’t offer a mashed potato recipe (actually, maybe it does). So I’m offering this French dish for potatoes au gratin, from the Savoy region
American cuisine Pumpkin Pie Cheesecake The crown jewel of Thanksgiving dinner: pumpkin pie. You cannot have a Thanksgiving dinner without it. Each October, we see the local coffee shops and fast food emporiums roll out their pumpkin spice lattes and pumpkin spice this and pumpkin spice that. After a sip or two, you’re pretty
Amandine Haricots Verts à la Lyonnaise Thanksgiving dinner means green beans on the table. Some homes serve green beans with bread crumbs sprinkled on top and some serve them Almandine both of which are horrible and no. Don’t. Green beans are just fine all by themselves. They don’t need your help. Just cook them
Baked goods Thanksgiving Mashed Potatoes I thought the Treasury didn’t have a mashed potatoes recipe. But that’s because the indexing for the Treasury, like some of the recipes, is infuriating. I scoured the book and gave up, offering Potatoes Savoyard as an alt potato. However, I was browsing the index and discovered the
Candied fruit Thanksgiving Candied Sweet Potatoes Alternative The Treasury is a generous cornucopia of recipes. I poured over every page looking for a candied sweet potatoes recipe. I scoured the index. Then I remembered yams are a Pacific island food. There’s a whole section on Hawaii and I bet something there might work. Victory. On page
America Roast Thanksgiving Turkey Wayside Inn Thanksgiving is barreling through the calendar toward us and if you’re anything like the rest of the home cooks in America you are thinking about Thanksgiving turkey. And if you are anything like the 50 bajillion first-time turkey cooks, you are terrified you’ll foul up your fowl. Fortunately,
