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Riz au Lait: The Frenchman's Ultimate Comfort Food
From Good Dishes from Tinned Food (1939), Ambrose Heath
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Previously - Jellied Veal Salad
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9-04-2008 @8:16AM naughtydogcafe said... Wow. This recipe doesn't sound too bad. Think I'll try it - for my cat! Maybe if he eats it, I'll try a bite!
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9-04-2008 @10:22AM MrsBug said... I have some old magazines (from the 30s) and older cookbooks. These types of recipes never cease to amaze me.
I also love where they say, "Put into a quick oven..." :D
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9-04-2008 @12:08PM Kat Kinsman said... naughtydogcafe - You're right. It's not nearly so horrifying as, say, the hot dogs in gelatin were, but it's the use of the word "pudding" that makes me queasy. Even if we're taking into account that it's a British recipe and Yorkshire pudding and the like are actually really tasty.
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