A Truly Ridiculous Recipe


I'm not sure I even need to editorialize about this recipe, which says a great deal about what the notion of "gourmet cooking" was when it was printed, in January 1975.  I imagine Gourmet readers, with a great deal of time on their hands, spending hours making these fussy little hors d'oeuvres. Every single step is time-consuming.

It gives me great pleasure to see these old recipes. And even more to know that this is one I won't be trying any time soon. Or ever.


 Tomorrow, another recipe from the same  issue.  It may be even more absurd.

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The filling is reminiscent of one of the best recipes on the epicurious site that kicks up the blue cheese with prosciutto. I've made it many times in different forms: http://www.epicurious.com/recipes/food/views/crostini-with-mushrooms-prosciutto-and-blue-cheese-107462

Ruth, you're so right--who would fiddle with the sprout innards?

With kitchen appliances such as a food processor and an old fashioned pasta pot, I could easily assemble these in <30 minutes!!
They'd fit the paleo, vegetarian, and other food styles that are so popular!!
Can't wait for tomorrow's recipes! 😉

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Where am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.