Text 25640, 81 rader
Skriven 2012-06-02 15:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Fast Food
=================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> I'm not even sure you could get real clams that far inland back
 DS> then.

People in the heartland have been able to enjoy fresh seafood, even
live oysters and lobsters ever since the advent of railways. And it
became more affordable when commercial ice making plants replaced
the cutting and storing lake ice in the wintertime. Ice plants were
big business until home refrigerators became common in the 1920s.

My grandfather (born 1896) worked in one as a young man in Windsor,
Ont. before going to work for Henry Ford as a stationary engineer in
the 20's. Being a stationary engineer he avoided being laid off in
the 30's when his plant was shut down. He was one of only three guys
left at a huge factory. He had to work 12 hours to collect 8 hours
pay, shovel his own coal to keep the boilers going and play security
guard but he never missed a pay cheque. (He also supported four
families as my three great uncles were in construction and they all
went bankrupt.)

The rich always had ice...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cotelettes De Homard A La Lowery
Categories: Lobster, Historical, Eggs, Nuts, Truffles
  Servings: 6

      3    hard boiled eggs
    pistachios
    ice
    truffles
    half-set jelly
    lobster escalops
    jellied mayonnaise
    fine herbs
    stuffed olives
    chopped jelly
    croutons

Cutlets Of Lobster A La Lowery

Chop up three hard-boiled eggs, the whites and yolks separately,
also some pistachios. In-crust a cylindrical mold in ice; divide the
bottom into six even parts with sticks of truffles dipped in
half-set jelly and in one of these put the white, in another the
yellow, and in a third the green; repeat, then pour over a little
jelly, and when hard add sufficient to have it three-eighths of an
inch thick; over this lay in a circle some lobster escalops covered
with jellied mayonnaise (No. 613), one overlapping the other; pour
more jelly over, and continue this process until the mold is full;
leave it on ice to get thoroughly cold, invert it on a dish and
surround with cutlets prepared as follows: Have some bottomless
cutlet molds; lay them on sheets of oiled paper, and cover the
bottom of each one with a bed of jellied mayonnaise having raw tine
herbs added to it; on top place small, well-seasoned slices of
lobster, also sliced truffles, and cover with a little white jellied
mayonnaise (No. 618), strewing the whole with finely chopped
truffles: when very cold unmold and dress them in a circle around
the aspic; trim the thin ends with a fancy favor frill (No. 10), and
place a border of stuffed olives (No. 695) around the cutlets, and
chopped jelly and croutons outside the whole.

  From: The Epicurean By Charles Ranhofer

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Cheers

YK Jim


... Jim is so 20th Century, so from now on I shall be known as iJim.

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