We have had a previous post on the topic of early airline food, so today I want to continue the theme with an advertisement (circa 1967) from Trans World Airlines (TWA). Clearly, the airline knew that food was a big drawcard for customers.
Only on TWA: a choice of 7 great dinners … with the world on the side.
The TWA Royal Ambassador First Class menus are something to behold. On transatlantic flights: Broiled Filet Mignon, Curried Squab Chicken, Roast Sirloin of Beef, Roast Rib of Lamb, Poached Turbot in mushroom sauce, Maine Lobster Newburg, Sautée Chicken in sauce suprême. On non-stops coast to coast, another chance to chose from seven gourmet specialities. On all flights, the entrees are cooked to your order, right on the jet.
Robust, rich fare for the seat-bound, don’t you think? What would you have chosen?
The recipe for the day is for the classic Sauce Suprême, from one of my favourite resources - The Book of Sauces, by Charles Herman Senn, c1915
1 oz. butter, 1 oz. flour, 1 pint chicken stock, 1 small onion, 1 clove, ½ bay leaf, 3 oz. fresh butter, 1 tablespoonful cream, 1 yolk of egg, ½ lemon.
Make a white roux with the butter and flour, and dilute with the chicken stock. Boil up add the onion, clove, half bay-leaf, and let it simmer for fifteen minutes. Skim well, and work in the butter, cream, yolk of egg, and the juice of half a lemon. Whisk well, and pass through a tammy cloth.
[P.S. There is a 1994 menu from Air Force 1 here]
Quotation for the Day.
SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.
Ambrose Bierce, Devil’s Dictionary.