UPS on Rachael Ray
- Thread starter rushfan
- Start date
moreluck
golden ticket member
Barefoot Contessa (Ina Garten)......"Jeffrey this and Jeffrey that"........I do enjoy her recipes.
Paula Deen......"Hi y'all, well butter my butt and call me a biscuit!" She is one happy lady....hard to believe she was agoraphobic for years. I'd love to see just how many sticks of butter are in her fridge.
Paula Deen......"Hi y'all, well butter my butt and call me a biscuit!" She is one happy lady....hard to believe she was agoraphobic for years. I'd love to see just how many sticks of butter are in her fridge.
Sammie
Well-Known Member
Just imagine.
Without an annoyingly giddy Ray Ray, or a jail bird or a southern belle to show her how it's done, here's a sample dinner of what a domestic goddess in Vancouver in 1913 would have prepared. How did they ever do it?
1st Course: Oysters or Clams in Shells, Brown Bread Sandwiches
2nd Course: Consomme, Croutons
3rd Course: Broiled Trout, Cucumbers, Maitre d'Hotel Butter
4th Course: Croquettes or Sweetbreads
5th Course: Saddle of Mutton, Currant Jelly, Potatoes, Peas in Fontage Cups
6th Course: Punch
7th Course: Broiled Quail and Chestnut Puree, Tomato Salad
8th Course: Bombe Glace, Sponge Cake
9th Course: Fruit and Bonbons
10 Course: Fagan's Gold Crown Coffee (Black)
Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.
Without an annoyingly giddy Ray Ray, or a jail bird or a southern belle to show her how it's done, here's a sample dinner of what a domestic goddess in Vancouver in 1913 would have prepared. How did they ever do it?
1st Course: Oysters or Clams in Shells, Brown Bread Sandwiches
2nd Course: Consomme, Croutons
3rd Course: Broiled Trout, Cucumbers, Maitre d'Hotel Butter
4th Course: Croquettes or Sweetbreads
5th Course: Saddle of Mutton, Currant Jelly, Potatoes, Peas in Fontage Cups
6th Course: Punch
7th Course: Broiled Quail and Chestnut Puree, Tomato Salad
8th Course: Bombe Glace, Sponge Cake
9th Course: Fruit and Bonbons
10 Course: Fagan's Gold Crown Coffee (Black)
Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.
satellitedriver
Moderator
Damn, I would have starved back then.Just imagine.
Without an annoyingly giddy Ray Ray, or a jail bird or a southern belle to show her how it's done, here's a sample dinner of what a domestic goddess in Vancouver in 1913 would have prepared. How did they ever do it?
1st Course: Oysters or Clams in Shells, Brown Bread Sandwiches
2nd Course: Consomme, Croutons
3rd Course: Broiled Trout, Cucumbers, Maitre d'Hotel Butter
4th Course: Croquettes or Sweetbreads
5th Course: Saddle of Mutton, Currant Jelly, Potatoes, Peas in Fontage Cups
6th Course: Punch
7th Course: Broiled Quail and Chestnut Puree, Tomato Salad
8th Course: Bombe Glace, Sponge Cake
9th Course: Fruit and Bonbons
10 Course: Fagan's Gold Crown Coffee (Black)
Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.
Only good things on the menu was meat, tomato and potato.
PAX
Similar threads
