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Post by bookworm1225 on Dec 1, 2014 21:10:04 GMT
And what have I glommed onto this time around? The menu at the restaurant that they abandoned for crime. *grin*
Soup: Consomme Sevigne
Fish: Cassoulet of Scallops a la Newburg or Cold Lobster a la Chatillon
Dessert: Charlotte Russe
She didn't say what the main course was, though.
You just don't see menus like that anymore.
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Post by Deleted on Dec 2, 2014 3:37:58 GMT
And what have I glommed onto this time around? The menu at the restaurant that they abandoned for crime. *grin* Soup: Consomme Sevigne Fish: Cassoulet of Scallops a la Newburg or Cold Lobster a la Chatillon Dessert: Charlotte Russe She didn't say what the main course was, though. You just don't see menus like that anymore. Not that I have seen. But I want to know, exactly what is in each of these dishes and how are they made? Yes I see that the fish dishes contain scallops and lobster, but I would want to know other details. I need to do some research. |
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Post by Deleted on Dec 2, 2014 3:51:52 GMT
Cassoulet is like a French casserole made with white beans and meat, or in this case, scallops. The "a la Newburgh" is a bit confusing, referring originally to a way to prepare lobster using butter and cream sauce that was perfected at, of all places, Delmonicos. In any case it sounds a delicious.
More research tomorrow.
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Post by Fallenbelle on Dec 2, 2014 4:23:40 GMT
And what have I glommed onto this time around? The menu at the restaurant that they abandoned for crime. *grin* Soup: Consomme Sevigne Fish: Cassoulet of Scallops a la Newburg or Cold Lobster a la Chatillon Dessert: Charlotte Russe She didn't say what the main course was, though. You just don't see menus like that anymore. And I thought Charlotte Russe was a store for college-aged girls who wanted to look a bit classier than Aeropostale.  I just learned something! |
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Post by Deleted on Dec 3, 2014 2:32:02 GMT
And what have I glommed onto this time around? The menu at the restaurant that they abandoned for crime. *grin* Soup: Consomme Sevigne Fish: Cassoulet of Scallops a la Newburg or Cold Lobster a la Chatillon Dessert: Charlotte Russe She didn't say what the main course was, though. You just don't see menus like that anymore. And I thought Charlotte Russe was a store for college-aged girls who wanted to look a bit classier than Aeropostale. I just learned something! When you search Charlotte Russe, the clothing store comes up. I don't think I have ever seen one. The dessert is ladyfingers and Bavarian creme, named for Princess Charlotte, daughter of George IV, and Czar Alexander (the Russe, or Russian) by a French chef in the early 1900's. Sounds delicious and fattening. |
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Post by Fallenbelle on Dec 3, 2014 2:45:22 GMT
And I thought Charlotte Russe was a store for college-aged girls who wanted to look a bit classier than Aeropostale. I just learned something! When you search Charlotte Russe, the clothing store comes up. I don't think I have ever seen one. The dessert is ladyfingers and Bavarian creme, named for Princess Charlotte, daughter of George IV, and Czar Alexander (the Russe, or Russian) by a French chef in the early 1900's. Sounds delicious and fattening. It sounds totally delicious and more calories than one should eat. I'd like to try it sometime! |
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Post by snacky on Dec 3, 2014 6:10:16 GMT
And I thought Charlotte Russe was a store for college-aged girls who wanted to look a bit classier than Aeropostale. I just learned something! When you search Charlotte Russe, the clothing store comes up. I don't think I have ever seen one. The dessert is ladyfingers and Bavarian creme, named for Princess Charlotte, daughter of George IV, and Czar Alexander (the Russe, or Russian) by a French chef in the early 1900's. Sounds delicious and fattening. Here it is~  |
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Post by bookworm1225 on Dec 3, 2014 15:45:55 GMT
When you search Charlotte Russe, the clothing store comes up. I don't think I have ever seen one. The dessert is ladyfingers and Bavarian creme, named for Princess Charlotte, daughter of George IV, and Czar Alexander (the Russe, or Russian) by a French chef in the early 1900's. Sounds delicious and fattening. Here it is~ I can feel my arteries hardening just looking at that! |
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Post by monty151 on Dec 3, 2014 23:13:47 GMT
This is the cake I want for my birthday. Would highly recommend Patisserie Valerie to everyone. I always wondered what Julia was talking about, didn't click she meant dessert.
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Post by snacky on Dec 3, 2014 23:22:51 GMT
Enquiring minds want to know how Julia could enjoy any rich buttery cream-based French cuisine while wearing a corset! I love to learn about historic/cultural fancy cuisines! Glad Julia is enforcing William's toff education! |
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Post by bookworm1225 on Dec 4, 2014 13:58:18 GMT
And it wasn't just restaurants that had menus like that. Take a look at this menu from a 1940s (I think) short called 'Three Magic Words' (made fun of by the Rifftrax crew in their Christmas show five years ago):
Fruit Juices - Mixed grapefruit juice and cranberry juice
Appetizers - 2 inch celery stalks filled with mashed Brownschweiger, cervelat (I think - it's hard to read) cornucopias filled with cream cheese mixed with melted butter
Braised Pocket Pork Chops
Bread Dressing
Browned Potatoes
Baked Onion Rings
Cinnamon Pineapple Spears
Hot Rolls and Butter
Tomato and Cucumbers on Paprika Lettuce
Cherry Supreme on Toasted Pound Cake
Coffee
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Post by snacky on Dec 4, 2014 18:38:17 GMT
And it wasn't just restaurants that had menus like that. Take a look at this menu from a 1940s (I think) short called 'Three Magic Words' (made fun of by the Rifftrax crew in their Christmas show five years ago): Fruit Juices - Mixed grapefruit juice and cranberry juice Appetizers - 2 inch celery stalks filled with mashed Brownschweiger, cervelat (I think - it's hard to read) cornucopias filled with cream cheese mixed with melted butter Braised Pocket Pork Chops Bread Dressing Browned Potatoes Baked Onion Rings Cinnamon Pineapple Spears Hot Rolls and Butter Tomato and Cucumbers on Paprika Lettuce Cherry Supreme on Toasted Pound Cake Coffee I'm happy to live in a gourmet-insane area of the US where menus actually STILL look like that in the frou-frou restaurants!  Check out this menu from a place 10 blocks away: www.venusrestaurant.net/dinner.pdf |
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Post by Fallenbelle on Dec 4, 2014 18:47:14 GMT
And it wasn't just restaurants that had menus like that. Take a look at this menu from a 1940s (I think) short called 'Three Magic Words' (made fun of by the Rifftrax crew in their Christmas show five years ago): Fruit Juices - Mixed grapefruit juice and cranberry juice Appetizers - 2 inch celery stalks filled with mashed Brownschweiger, cervelat (I think - it's hard to read) cornucopias filled with cream cheese mixed with melted butter Braised Pocket Pork Chops Bread Dressing Browned Potatoes Baked Onion Rings Cinnamon Pineapple Spears Hot Rolls and Butter Tomato and Cucumbers on Paprika Lettuce Cherry Supreme on Toasted Pound Cake Coffee I'm happy to live in a gourmet-insane area of the US where menus actually STILL look like that in the frou-frou restaurants! Check out this menu from a place 10 blocks away: www.venusrestaurant.net/dinner.pdfI had a meal like that at Antoine's in New Orleans two summers ago. Expensive, heavy, and intense, but a complete experience people should do once. It wasn't just the food, but the complete presentation-for each course, a solid wooden box was brought to our table and fresh cutlery placed. The waiters had assistants, the amuse bouches, palette cleansers between courses, another box brought that had bread, another box brought with candies at the end of the meal, wine pouring a major production, flourishes, etc. A feast for every sense and a remarkable experience of what it must have meant to dine out before the days of casual concept dining took over. |
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Post by snacky on Dec 4, 2014 19:10:43 GMT
I'm happy to live in a gourmet-insane area of the US where menus actually STILL look like that in the frou-frou restaurants! Check out this menu from a place 10 blocks away: www.venusrestaurant.net/dinner.pdfI had a meal like that at Antoine's in New Orleans two summers ago. Expensive, heavy, and intense, but a complete experience people should do once. It wasn't just the food, but the complete presentation-for each course, a solid wooden box was brought to our table and fresh cutlery placed. The waiters had assistants, the amuse bouches, palette cleansers between courses, another box brought that had bread, another box brought with candies at the end of the meal, wine pouring a major production, flourishes, etc. A feast for every sense and a remarkable experience of what it must have meant to dine out before the days of casual concept dining took over. "Eating as Experience" - I think that's what they try to do in San Francisco, to make up for the fact it costs a month's salary for a normal person to eat anywhere. (But it's a trifle for someone who works at Google, hahaha). |
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Post by lizmc on Feb 20, 2015 7:15:12 GMT
The CBC replayed this episode tonight and it was good to see it again.....I get a kick out of the Ford brothers being mocked. (Even though he isn't mayor anymore, Rob won't go away....he kept popping up this week, being a complete pain in the arse....) I felt very sorry for George and annoyed with Emily......
I always think of this episode whenever I see a Canadian Tire advert, since the actor playing Raymond Johnston (the Rob Ford equivalent) is Paul Constable, who is the Canadian Tire pitchman.......
Cheers
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