| | This Christmas, I noticed that my 88-year-old mother-in-law was still using her vintage cookbook, The Woman's Home Companion Cook Book (1942). All its crumbling, stained, faded pages were stacked and held together by two large blue rubber bands.
I decided to get her a "new" copy of this great old standard. If you ever seek an old cookbook, they can all be tracked down at OldCookbooks.com, with attentive customer service provided by its owner, Ernie. I am eternally grateful to Ernie.
It came, it was given, it was received with delight! I just spent an absorbing afternoon paging through it. (I hadn't wanted to touch the old one for fear of completely destroying it.) Many of the recipes and advice in this book are still relevant today. However... here's a scary one. It's one of those Jell-o salads in a mold.
This recipe contains another recipe, "Roquefort Cream," which is actually, yes, made from Roquefort blue cheese and cream, along with Worcestershire sauce and a few other ingredients. Read this and try not to imagine what it might taste like!
Roquefort-Avocado-Grapefruit Salad
Gelatine, 1 tbsp Cold water, 1/4 cup Grapefruit juice, 1-1/4 cups Sugar, 3 tbsp Salt, 1/2 tsp Lime juice, 1/4 cup Avocado, 1 Grapefruit, large, 1 Roquefort Cream, 1/2 recipe
Soften gelatine in cold water. Stir over boiling water until dissolved. Add grapefruit juice, sugar and salt; stir until sugar is dissolved. Add lime juice.
Peel the avocado and cut into thin slices. Peel and section the grapefruit. Rinse a loaf pan with cold water; arrange a layer of alternating rows of avocado slices and grapefruit sections across the bottom, then add a layer of gelatine mixture. Chill to set. Repeat until all is used. Chill until almost firm.
Prepare Roquefort Cream and chill until partially set. Put on top of the avocado-grapefruit jelly; chill until firm.
Unmold on a bed of escarole or other greens; serve with French dressing made with lime juice in place of vinegar.
Okay, I tell you what. If anyone wants to make this recipe, perhaps just for the sheer morbid fascination value, then I'll post the Roquefort Cream recipe too. Otherwise... don't it just make your eyes (rather than your mouth) water?!
LOL!
CG
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| | Posted 1/7/2008 2:43 PM - 344 Views - 16 eProps - 9 comments
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