August 9, 2015
This issue of Gourmet, January 1951, has lost its cover. Which is too bad; according to the copy inside, the illustration was a pig's head in honor of the magazine's tenth anniversary. (The first cover also sported a pig's head.) But what's left is rich indeed. A great article by Louis Diat about the Ritz. Some fine Food Flashes from Clementine Paddleford. An article about halibut by the great Robert P. Tristram Coffin. Samuel Chamberlin on Franche Comte (along with a recipe for cherry soup that I'll print tomorrow).
Then there is this rather remarkable article that tells you how to cook the pig's head – along with every other part of the pig. Herewith, a small sampling. Personally, I find La Pompadour's recipe really does make me want to eat my heart out.
Categorised in: Big Things