1950s fine dining

[smilingcat]

Aspic is gelatin made from meat, fish... The connective tissue. Sounds awful but its not. It's the stuff that makes soup stock as well. If you slowly cook/simmer real stock it will get thick. Then when you chill it, the stock will gelatinize (is this a word?) and you have aspic of sort.

Typical English dish with Aspic would be Eel in Aspic. Also found in Germanic/Nordic countries.

Sounds awful but not as bad as Lutefisk. Of course you would have to drink Akuavit, then anything tastes good.

I actually love reading some of the recipe from back then. It's interesting how our taste has changed. It used to be flank steak was for poor people and who would have ever thought of eating skirt steak. And today WHAT??!!! YOU PAID HOW MUCH FOR A FLANK STEAK??!!!

Today, some foodie wants skirt steak/butcher steak/hanger steak. Years ago, people would turn their nose. It's a very tough cut of meat.


OH we can't forget about salisbury steak seasoned heavily to clog your artery. Did it come before SPAM??

But somethings are still good deviled egg for one. Another dish that seems to make a bit of a come back but I just can't wrap my head around is string bean casserole topped with crisped onion.