A Truly Ridiculous Recipe
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
The filling is reminiscent of one of the best recipes on the epicurious site that kicks up the blue cheese with prosciutto. I’ve made it many times in different forms: http://www.epicurious.com/recipes/food/views/crostini-with-mushrooms-prosciutto-and-blue-cheese-107462
Ruth, you’re so right–who would fiddle with the sprout innards?