March 25, 2016
Leafing through this issue of Gourmet from 1951, I found still more proof that pineapples were all the rage. Here, just in time to grace your Easter table, is an old recipe for a cream-filled baked pineapple that must have looked quite spectacular.
And then, of course, there’s that old favorite, roast peacock. I wonder where they bought them.
Looking for something a bit more sensible? Consider this Burgundy-baked ham wrapped in a crust.
Afterward, you might need a little bit of this…
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