Throughout his Paris Diary, Crowley tells us of eating sandwiches, but never what sort. Either he assumes we already know, or perhaps it doesn’t matter. In any case, there are many possibilities, all quite appetizing. The Baguette Diet says: “Sandwich jambon… Continue Reading
According to Last Dinner on the Titanic, “Mrs. Beeton, the mother of British cuisine, popularized jelly desserts, which, before the advent of instant gelatin, were time-consuming and labor intensive. Serving a jelly to guests meant that the meal was a… Continue Reading
Last Dinner on the Titanic asks: “How much of this marathon menu did people actually eat? We can’t know for sure. We do know that upper crust Edwardians regularly sat down to meals that followed this opulent and time-consuming ritual.… Continue Reading
Last Dinner on the Titanic notes: “If you are looking for a dish that epitomizes the excess of the Edwardian era, look no further: a filet mignon accompanied by a buttery wine sauce, topped with a piece of foie gras… Continue Reading
On the Eighth Day of his Paris diary, Crowley tells us, “9.10. Having done an hour’s illumination of the New Ritual, will go and break my fast with coffee and a brioche, and thence proceed to Michael Brenner’s studio.” It… Continue Reading
This is a dish that it’s wise to prepare days ahead of time, if possible. Punch Rosé, as served at the OTO centennial 1 1/2 cups rosewater 1 cup water 1/2 cup simple syrup 1/4 cup lightly packed mint leaves… Continue Reading
Last Dinner on the Titanic notes, “Before the Second World War, the stuffing would have been made with short-grain rice, which is now difficult to find. Unless you are a stickler for Titanic accuracy, sushi rice or long-grain rice make… Continue Reading
Last Dinner on the Titanic notes, “On an Escoffier menu, a salad course often followed the meat. In general, salads and vegetable dishes were served separately, not on the same plate as a meat dish.” Asparagus Salad with Champagne-Saffron Vinaigrette,… Continue Reading
At the turn of the century, America was a hotbed of cocktail innovation—then Prohibition happened. Now, bartenders are trying to reclaim the golden age. Read more: http://www.smithsonianmag.com/arts-culture/are-we-re-entering-golden-age-american-bartending-180954474/#w6xigK68f01Apktv.99
Last Dinner on the Titanic tells us: “This traditional French country favorite can be served at any consistency from chunky to smooth.” Cream of Barley Soup, as served at the OTO Centennial 1 tbs vegetable oil 2 carrots, finely chopped 2… Continue Reading