September 11, 2015
I’m not sure I even need to editorialize about this recipe, which says a great deal about what the notion of “gourmet cooking” was when it was printed, in January 1975. I imagine Gourmet readers, with a great deal of time on their hands, spending hours making these fussy little hors d’oeuvres. Every single step is time-consuming.
It gives me great pleasure to see these old recipes. And even more to know that this is one I won’t be trying any time soon. Or ever.
Tomorrow, another recipe from the same issue. It may be even more absurd.
Categorised in: Vegetables