Subject: Angels on Horseback
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 01 2002 - 02:10:33 EST
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F O O D F U N N Y
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Here is an historic food funny from reader Richard Patrock:
President Kennedy had sent one Dr. Louis Finkelstein, an Orthodox
rabbi, as a U.S. delegate at the coronation of Pope Paul VI. On his
way to Rome, rabbi Finkelstein stopped in Paris. While there, some of
the Parisian rabbis took him only to kosher restaurants. Dr.
Finkelstein said to some of his friends, "I can't understand all this
fuss people make about great French cooking. We have the same things
in Brooklyn!"
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T O D A Y ' S R E C I P E
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My old dog-eared 1960 edition of Larousse Gastronomique is one of the
books I refer to most often in doing research for your favorite
recipezine, but despite its seemingly limitless supply of information
and recipes, it has become a bit dated. I was delighted to learn that
a new edition was published recently, so I snapped it up. As with all
prior editions, this one is really more of a food encyclopedia than a
cookbook, even though it has over 3,500 recipes. Organized
alphabetically from Abaisse to Zuppa Inglese, it covers every aspect
of food and cooking with entries for ingredients, techniques, wines,
famous chefs, and the countries and food regions of the world. I
especially appreciate its broader geographic scope because, although
the earlier edition has served me well over the years, its focus was
primarily French and of little help with food matters from the rest
of the world. The editors have corrected that myopia and the new
Larousse Gastronomique is truly the one book no serious food lover
should be without.
Here is one of the more than 15 recipes listed under the heading
"Oyster":
All recipes this week are adapted from "Larousse Gastronomique,"
Clarkson Potter/Publishers, 2001 available in the new World Wide
Recipes Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Angels on Horseback
24 oysters out of their shells
Freshly ground pepper to taste
8 slices thinly sliced bacon
Toast triangles
Season the oysters with pepper. Cut the slices of bacon into 3 pieces
and wrap each oyster in a piece of bacon. Thread them on skewers and
broil (grill) for 2 minutes, turning them once. Serve on toast triangles.
Serves 4 to 6.
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