What did you eat last night for dinner?

[itsstillmatt]

http://www.amazon.com/Classic-French-Cooking-Foods-World/dp/B000U35BLU

Here you go, Mike. This was written right at the end of that era, and has very good pictures of some nice, and some extremely dubious, stuff.

 

[Rambo]

Good lord that's intricate.

 

[itsstillmatt]

Here, I snapped a bunch of pics from my copy.

 

[kwilkinson]

Stuff reminds me of the culinary olympics platters. I mean they don't do chaud froid anymore AFAIK, but their plattered hors d'ouevres and other things are that intricate and just gorgeous.

 

[tattersall]

Nothing like old color photos of food to get the gastric juices flowing... I love the quails(?) in a family sarcophagus...

 

[mordecai]

Eggs in Aspic:

http://www.flickr.com/photos/glenhsparky/5183951002/in/photostream/

There's a bunch more from the book on that page. And I though MM's hats were bad...

 

[itsstillmatt]

I kind of like eggs in aspic.

 

[mordecai]

Never had them, and never worked with/made aspic or agar, but I think it would be a good project for MM.

 

[foodguy]



I kind of like eggs in aspic.

yup.

 

[mgm9128]

Chilled Celery Soup, Baby Fennel.

Purslane Salad, Seckel Pear, Meyer Lemon Vinaigrette.

Harissa Spiced Lamb, Charred Eggplant Purée, Honey Glazed Baby Eggplant, Mint Yogurt Sauce.

 

[mordecai]

All sounds and looks great minus the honey glazed eggplant. I might have smeared the yogurt next to the puree rather than as a dollop on top of the lamb, but that is a niggling Styleforvm point. Nice work.

 

[itsstillmatt]

It's good that you are cooking more vegetables, but I think you may want to get a good book or two to give you some ideas that may make them more interesting and tastier. Judging by the color, the lamb is either under, or it is from an old animal.

 

[mgm9128]



Judging by the color, the lamb is either under, or it is from an old animal.

 

[mgm9128]



It's good that you are cooking more vegetables, but I think you may want to get a good book or two to give you some ideas that may make them more interesting and tastier.

Might you recommend me one?

 

[itsstillmatt]

Collages & Recettes. Peterson's Vegetables. Vegetables by 40 French Chefs.