All across the world there are versions of this question ringing out: "What's for dinner?"
Now, I know some of you out there are good cooks, some might even be Julia Child-like...but there are some of you who think cooking involves a can of "Cream of Mushroom" soup, rice which never comes in contact with others of their species (how do they make rice that does that anyway - I think NASA had something to do with it), and a block of Velveeta.
While I'm not picking on you, I'm just amazed that someone can slap together a dinner, from start to finish, in the time it takes for me to wash my vegetables. Seriously, that's not fair...and that's as far away from being a gourmand than those rice grains are away...from each other.
Yes, I know...those "Iron Chef" people can make a dozen delectable dishes in the time it takes me to return from a commercial break, but I never see them wash their vegetables, either...so I'm discounting them. Plus being "quick like a bunny" never helped any rabbit in any cook's kitchen.
But, those of you who feel the calling to harken back to the bygone days of tomato aspics expertly molded into regal Crimean lion poses -- and little racks of lamb with the tiny white chef's hat lovingly placed upon each little lamb-bone...I bring to you a gem of a recipe I recently unearthed in my vintage 1941 "The Escoffier Cook Book"...
Now, I know some of you out there are good cooks, some might even be Julia Child-like...but there are some of you who think cooking involves a can of "Cream of Mushroom" soup, rice which never comes in contact with others of their species (how do they make rice that does that anyway - I think NASA had something to do with it), and a block of Velveeta.
While I'm not picking on you, I'm just amazed that someone can slap together a dinner, from start to finish, in the time it takes for me to wash my vegetables. Seriously, that's not fair...and that's as far away from being a gourmand than those rice grains are away...from each other.
Yes, I know...those "Iron Chef" people can make a dozen delectable dishes in the time it takes me to return from a commercial break, but I never see them wash their vegetables, either...so I'm discounting them. Plus being "quick like a bunny" never helped any rabbit in any cook's kitchen.
But, those of you who feel the calling to harken back to the bygone days of tomato aspics expertly molded into regal Crimean lion poses -- and little racks of lamb with the tiny white chef's hat lovingly placed upon each little lamb-bone...I bring to you a gem of a recipe I recently unearthed in my vintage 1941 "The Escoffier Cook Book"...
So the next time you scoff because that burrito in the microwave is taking longer than 1:21 to cook or that you can't believe the skyrocketing price of a dented can of Le Sueur baby peas...just be glad that you'll probably never cause a grand societal faux pas embarrassing yourself by mistakenly stirring your iced tea with your marrow spoon.
Now...about that dinner...
Now...about that dinner...
(Click on the photos to enlarge them if you cannot read the full text.)
I have a cookbook I treasure from 1938. Its title is "Prudence Penny" and I think a lot of it reflects the society of the time, and gives all the information one would want from an information source like a cookbook. It has schematics that cover "proper table settings" for a formal dinner, a buffet, a wedding breakfast, and so on. Now I may not host a lot of wedding breakfasts, but if I did, Prudence Penny is who I would look to!
ReplyDeleteI am not an "open a can of mushroom soup" kind of girl either. Pre-packaged, canned and frozen are not on my agenda either. I would no more eat or serve a "frozen" entree than I would pee in the middle of the street at high noon at a 4th of July Parade. I'm a snob over food and love to cook. Most restaurants do not measure up to what I do in my kitchen, which is a two edged sword. My family turns their noses up at most offerings because mine are better. My dogs won't even eat the "gourmet organic" variety because I cook them organic free range chicken and organic brown rice twice a week to mix with their kibble.
I have a recipe for "frog's legs" in my Prudence Penny too. But first I'd have to catch a frog and that my dear, is unlikely!
I figured once you mentioned your linen napkins and tablecloths that you weren't going to be doing too many "Cream of Mushroom" casseroles.
ReplyDeleteI have a ton of very old fine linen tableware myself which my mother had bought at antique stores (she loved antique stores). I sure hope it looks okay and no moths have gotten into it. That would be terrible. There's a lot of fine handtatted lace on those things as well.
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