Melon cup with Liqueur
First wet the palate
Arlequin Canape (Harlequin from Italian Comedia dell'arte character)
According to The Post Graduate Cookery Book "small pieces of buttered toast, decorate to your fancy by forming stripes crosswise or lengthwise with chopped beef tongue, hard boiled egg, gherkin, truffle, smoked salmon, parsley served on a napkin."
Sole a la Colbert
Described in The Every Woman
Encyclopaedia 1910-1912 book: "Wash and skin two sole filets, twist
filets around the finger putting the side with no skin on the outside; add
salt, pepper & lemon juice and place grease paper on top and cook in the
oven for 10 minutes. Then roll in bread crumb and place in a hot dish. Combine
in saucepan on the stove a pint of white sauce, anchovy essence, salt, pepper,
lemon juice to taste and pepper to taste. Put sauce in a hot tureen. Put a pad
of Maitre d' Hotel on each piece of fish and serve with sauce."
Dessert: Pears Bordaloue
This Almond Pear Tart dessert was
invented in the mid 19th century by a Parisian pastry cook named Fasquellor or
Lesserteur who worked on the street Bourdaloue (9th arrondissment in Paris)
My favorite recipe for Pears
Bordaloue is from a french man who conveniently refers to himself as a frog..fitting since he is french. His
website has a beautiful photo of the Pear Bordaloue dessert www.frogcooking.com
I unfortunately have never made a
pear dessert because they always seem to bruise beyond recognition before I can
enjoy them. In the great words of
Ralph Waldo Emerson
"There are only ten minutes in
the life of a pear when it is perfect to eat."
This Ocean liner was built in 1927 for Matson Line named Malolo then renamed 1937 Matsonia, then Home Lines purchased the ship in 1948 and renamed it the Atlantic
The Home Line Ships were registered in Panama; the Chairman of Home Lines was Greek Eugen Eugenides and the crew was Italian
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