Sunday, March 4, 2012

How a 1959 Easter Brunch looked like.

Easter Brunch menu from the 1959 Foodarama Party Book
Look at that fabulous meat and sauces! I am guessing the green is mint jelly. I have to admit, some of the colours look a little artifical, especially the pear garnish. But we must remember in 1959, food stylists are probably have not as advanced.

Orange Juice

Eggs Marguerite

Baked Ham Slice with Pear Garnish


Jams, Marmalades, preserves

Panettone was always a favorite for Christmas - but Easter? Why not?

Eggs Marguerite  looks most interesting:
Set oven for 350F.  Separate 9 eggs, taking care to keep the yolks unbroken.  (Drop yolks each into separate custard cups.)  Add 1/2 tsp. salt to egg whites and whip until stiff but not dry. Turn into a baking dish.  With a tsp., make 9 hollows in the top of the whites; drop an egg yolk in each.  Bake 10 minutes or until yolks are set and whites are delicately browned.

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