Turkey Tetrazzini is a post-Thanksgiving and cafeteria staple, simply made with turkey, pasta, mushrooms, and cream sauce. It has been devalued in much the way classic chicken casseroles have been, as the classic Escoffier recipe has mutated to meet family supper tastes.
Duck à l’orange
Recipes for duck à l’orange date back to the 14th century, and were famous in the Medici court. Like most classic duck dishes, it is rarely found on menus in the U.S., and even more rarely seen in home kitchens. Americans are just not big duck eaters.
This is another throwback dish from the American playbook that definitely deserves to be on the family go-to menu list. A relatively cheap steak can be made fancy, if not glamorous, with a little pounding and a sauce of tomatoes, onions, and peppers.
Essentially a glorified hamburger, Salisbury steak is a sauced ground beef patty, made famous in college cafeterias where it was dubbed “mystery meat.” It is cheap eats but otherwise has little going for it.
Steak diane is still served at slightly upscale family-friendly restaurants that are popular for minor celebrations. Usually made with tenderloin beef, though sometimes with a less expensive steak that has been tenderized, it is topped with a rich cognac cream sauce. The fancier and more traditional way of serving it is with the sauce flambéed tableside.
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