Historical recipe request

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Historical recipe request

Postby Steve Adams » Sat May 20, 2006 8:05 pm

I'm a photographer doing a shoot next week where we are recreating portions of famous menus from the 20th century. We have researched with success most of the recipes, but one that has us stumped is from Robert Frost's birthday dinner in Washington DC in 1962. They had Breast of Pheasant Strasbourg au Plumage. Does that mean they served it with the feathers? Wrapped in bacon (Strasbourg)? I've checked out Escoffier, La Varenne, Google, etc. Any help would be most appreciated!
Thanks,
Steve Adams
Steve Adams
Just got here
 
Posts: 4
Joined: Sat May 20, 2006 6:30 pm
Location: St. Louis, MO

Re: Historical recipe request

Postby ChefCarey » Sat May 20, 2006 9:03 pm

Steve Adams wrote:I'm a photographer doing a shoot next week where we are recreating portions of famous menus from the 20th century. We have researched with success most of the recipes, but one that has us stumped is from Robert Frost's birthday dinner in Washington DC in 1962. They had Breast of Pheasant Strasbourg au Plumage. Does that mean they served it with the feathers? Wrapped in bacon (Strasbourg)? I've checked out Escoffier, La Varenne, Google, etc. Any help would be most appreciated!
Thanks,
Steve Adams


Strasbourg most likely meant the dish included foie gras (common nomenclature.) And , yes, the plumage would have been a part of the presentation. Want to borrow the stuffed pheasant on my mantle for the shoot? :)
ChefCarey
 

Re: Historical recipe request

Postby Bob Ross » Sat May 20, 2006 9:37 pm

I'm sure you've seen it, Steve, but for the rest of us, there's a pretty copy of the menu at

http://www.collectiblemeals.com/site_hi ... tfrost.php

Wine lovers may appreciate the 1959 Nuits St. George served with the dish.

Other famous menus are collected at

http://www.collectiblemeals.com/page_historicmenu.php

Regards, Bob
User avatar
Bob Ross
Wine guru
 
Posts: 5862
Joined: Sun Mar 26, 2006 11:39 pm
Location: Franklin Lakes, NJ

Re: Historical recipe request

Postby Bob Ross » Sat May 20, 2006 10:12 pm

Oh, Steve, it's possible the dish is called "pheasant supreme" in some cookbooks. Regards, Bob
User avatar
Bob Ross
Wine guru
 
Posts: 5862
Joined: Sun Mar 26, 2006 11:39 pm
Location: Franklin Lakes, NJ

Re: Historical recipe request

Postby Steve Adams » Mon May 22, 2006 9:33 pm

Thanks for all the help!
Steve
Steve Adams
Just got here
 
Posts: 4
Joined: Sat May 20, 2006 6:30 pm
Location: St. Louis, MO

Re: Historical recipe request

Postby Bob Ross » Tue May 23, 2006 12:32 am

Steve, please let us know where your spread will appear, and when. Many thanks. Bob
User avatar
Bob Ross
Wine guru
 
Posts: 5862
Joined: Sun Mar 26, 2006 11:39 pm
Location: Franklin Lakes, NJ

Re: Historical recipe request

Postby Steve Adams » Thu Jun 01, 2006 4:32 pm

If anybody is interested, you can see the photos from this project at the following link:

http://www.steveadamsstudio.com/historical_menus/

We shot selections from 8 historical menus as follows:

Titanic last dinner in first class:

Oysters
Roast Duckling
Cold Asparagus with Vinaigrette
Boiled New Potatoes
Chablis in the bucket

Joe DiMaggio and Marilyn Monroe's first date :

Spaghetti Bolognese
Anchovies on Pimento
Chianti in the flask

Clinton Millennium Dinner

Taste of Beluga Caviar, Lobster, Foie Gras, and Oyster Velouté
Sterling Vineyards Chardonnay in ice bucket

Camp David Peace Accord (1979)

Roast Sirloin of Beef with spring vegetables

2001 Academy Awards

Assorted Spago pizzas
Spicy Tuna Tartar in nori cone
Vine Ripened Tomatoes, Fresh Bufala, extra virgin olive oil, aged balsamic and basil
Roasted beet and goat cheese salad w/ citrus-shallot vinaigrette
Yellow Finnish potato w/ créme fraiche and osetra caviar

Wedding of Prince Charles and Diana

Poached Fresh Scottish Salmon Mayonnaise served with a crisp salad of the season

John F. Kennedy Inauguration Dinner

New England Boiled stuffed lobster with drawn butter
Grapefruit and avocado sections with poppy seed dressing
Butter flake rolls

Robert Frost Birthday Dinner 1962

Breast of Pheasant Strasbourg au Plumage
Wild Rice
Soufflé, Spinach in Timbale
Nuits Saint-George wine

Thanks for helping with the research on this, it was a very fun project!
Steve
Last edited by Steve Adams on Fri Jun 02, 2006 1:32 pm, edited 1 time in total.
Steve Adams
Just got here
 
Posts: 4
Joined: Sat May 20, 2006 6:30 pm
Location: St. Louis, MO

Re: Historical recipe request

Postby Jenise » Thu Jun 01, 2006 5:16 pm

What gorgeous photos. Who did your food styling?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26463
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: Historical recipe request

Postby Steve Adams » Thu Jun 01, 2006 5:56 pm

Thanks, Jenise. The food stylist was Ann Schulz, who works out of St. Louis.
Steve
Steve Adams
Just got here
 
Posts: 4
Joined: Sat May 20, 2006 6:30 pm
Location: St. Louis, MO

Re: Historical recipe request

Postby Bob Ross » Thu Jun 01, 2006 6:27 pm

Beautiful work, Steve. Thanks for posting. Regards, Bob
User avatar
Bob Ross
Wine guru
 
Posts: 5862
Joined: Sun Mar 26, 2006 11:39 pm
Location: Franklin Lakes, NJ

Re: Historical recipe request

Postby Larry Greenly » Thu Jun 01, 2006 7:24 pm

Beautiful pix. I don't know if it would make any difference or not, but you might want to correct the spelling of Clinton Millenium Dinner to Clinton Millennium Dinner.
User avatar
Larry Greenly
Resident Chile Head
 
Posts: 4208
Joined: Sun Mar 26, 2006 12:37 pm
Location: Albuquerque, NM


Return to The Forum Kitchen

Who is online

Users browsing this forum: Yahoo [Bot] and 2 guests