WineLovers Discussion Group

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 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?

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

Oh, Steve, it's possible the dish is called "pheasant supreme" in some cookbooks. Regards, Bob

Thanks for all the help!
Steve

Steve, please let us know where your spread will appear, and when. Many thanks. Bob

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

What gorgeous photos. Who did your food styling?

Thanks, Jenise. The food stylist was Ann Schulz, who works out of St. Louis.
Steve

Beautiful work, Steve. Thanks for posting. Regards, Bob

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.