November 3, 2015
For starters, Cecil Beaton on decorating the table, with references to everyone from the Rothschilds, and Lady Cunard to Coco Chanel. James Beard weighs in on French Revillon, there’s an article on how to glace fruit, and a request for John Kennedy’s favorite pasta dish. Here’s that recipe, from the Kennedy’s White House Chef.
That’s rich, but fairly simple. The very fancy fish pictured above, however, is pretty much the opposite. Not at all rich – but not at all simple. I imagine a housewife in a sixties kitchen, complete with appliances in harvest gold or avocado green, struggling to replicate the picture. All I can say is – good luck!
The recipe is from an article on Salzburg, by Lillian Langseth-Christensen.
Tomorrow, a couple of more practical recipes from the same issue.
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