January 1, 2016
This is from the January 1951 issue of Gourmet. Given the interest in Monet’s bananas, I thought I’d post this. Oddly, this issue also has a recipe that’s pretty much a variation on Monet’s Sole ala Veron (in the same post).
And then, just because it’s the new year, I couldn’t resist adding this Duck Soup. The name alone makes you smile – but if you happen to have a duck carcass hanging around, please don’t waste it. I made a much simpler duck broth last week with a leftover carcass (no roux, no turnip, no parsnip, but a bit of orange peel), and it made the most spectacular broth for ramen.
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