tag:blogger.com,1999:blog-24170237.post2604052306568195653..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: The Essence of All Easter Dinner Menus (1898): Part I.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-24170237.post-39444412332514384072016-05-18T04:55:06.710+10:002016-05-18T04:55:06.710+10:00Out of curiosity, I did some research (I know you&...Out of curiosity, I did some research (I know you're taking a break, and I hope you return soon, because I've just found this blog and it's fascinating!) on Potatoes Sarah. <br />They were likely invented by <a href="https://ephemeralnewyork.wordpress.com/tag/delmonicos/" rel="nofollow">Charles Ranhofer</a> at Delmonico's in New York and named for Sarah Bernhardt.<br />On page 838 of his book, <a href="https://books.google.com/books?id=fso0AQAAMAAJ" rel="nofollow">"The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art, Including Table and Wine Service, how to Prepare and Cook Dishes ... Etc., and a Selection of Interesting Bills of Fare of Delmonico's, from 1862 to 1894"</a>, Ranhofer gives the recipe as:<br />Cut some raw potatoes into corkscrew shapes with a special machine [there's a picture of it on the page]; fry till half done in not too hot fat; drain and place them in a sautoir with clarified butter to finish cooking, seasoning with salt and adding chopped parsley and lemon juice.<br />Page 464 of the book <a href="https://books.google.com/books?id=LGQEAAAAYAAJ&pg=PA464&lpg=PA464&dq=Potatoes+Sarah+bernhardt&source=bl&ots=ltV6BM5tv9&sig=kuiKs8yV96XwQIXmJ2BoRCKB40U&hl=en&sa=X&ved=0ahUKEwjTwIjl3eHMAhVGcj4KHckZDh8Q6AEIPTAG#v=onepage&q=Potatoes%20Sarah%20bernhardt&f=false" rel="nofollow">European and American cuisine</a> by Mrs. Gesine Knubel Lemcke (published in 1914), describes the recipe:<br />Cut with a spiral machine 10 large raw potatoes into corkscrew shapes; put them into cold water, drain and dry on a towel, plunge into hot lard, and fry to a fine golden color; remove and drain them on blotting paper, sprinkle over a little salt and serve on a hot dish.Nicolehttps://www.blogger.com/profile/13391060843569789720noreply@blogger.com