Subject: Tomato, Egg, and Caviar
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 26 2001 - 02:45:35 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
As true food funnies go, this is a standout from reader Jennie B. in
northern New York:
When my now 31-year-old was about 2, he was possessed even then with a
remarkable wit and an amazing vocabulary. He dearly loved cheese, as
do most small children, and when he spotted a circle of Brie sitting
on the kitchen counter asked if he could have a piece of "debrie." I
corrected him and told him it wasn't debris, but Brie, to which he
responded, "If I have to eat that awful crust, then it is "debrie."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This week I am please to feature another small collection of recipes
adapted from one of my favorite cookbooks. In my mind, no cookbook
collection is complete without the 1975 edition of "Joy of Cooking" by
Irma Rombauer and Marion Rombauer Becker, and one day I will feature
that classic volume in this collection. However, this week I am
featuring the original 1931 edition of "The Joy of Cooking" by Irma
Rombauer. This edition, in spite of dozens of revisions and updates,
remains a classic collection of recipes and techniques with the
emphasis on simplicity and practicality, and I turn to it frequently
for inspiration when I am looking for uncomplicated but refined dishes
of understated elegance, such as today's recipe.
I wouldn't recommend using expensive imported caviar for this dish
because part of its appeal is the fresh and original combination of
inexpensive, readily available ingredients.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0684833581/worldwiderecipes
Tomato, Egg, and Caviar
4 - 6 thick slices of tomato
4 - 6 rounds of buttered toast
2 - 3 hard-boiled eggs, peeled and halved
4 - 6 tsp (20 - 30 ml) caviar
Lemon wedges for garnish
Place a slice of tomato on each toast round. Scoop out the yolks of
the hard-boiled eggs and place the whites on top of the tomato slices.
Fill the egg whites with caviar and grate the egg yolks over all.
Serve garnished with lemon wedges. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Thu Mar 01 2001 - 00:00:01 EST