The early recipe for this simple salad, created in the kitchens of the Waldorf Astoria, included just apples, celery, and mayo; walnuts and grapes were added to most versions later. Though it has lost its original caché, it is still enjoyed at picnics.
With the variety of egg dishes found at any breakfast restaurant, you may not see a Denver omelette, also known as a Western omelette, described as such. Still any waitress or short-order chef worth their salt will know what you want if you order one: an omelette made with ham, onion, and bell pepper.
Still popular in Switzerland, where it originated, fondue had its heyday in America came in the 1960’s. The classic version involves melted cheese, but fondue has come to mean food on a long fork dipped in a communal pot of sauce. Today you are most likely to see it with cake or fruit and melted chocolate.
Created by the great French chef Auguste Escoffier for London’s Carlton Hotel around the turn of the last century, this is a simple but elegant dish that deserves rediscovery: sole with a sauce made of wine, cream, and grapes, with the grapes added at the last minute of cooking.
Brook trout amandine
The almonds are almost an afterthought; the heart and sole of this dish is a meunière sauce. Most everyday cooks have made it to enhance all varieties of fish without necessarily knowing the name. It is simply brown butter with lemon and parsley.
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