Googling Food can be dangerous

[The empressof all]

I was going to respond to the Root Beer thread with a post about Fizzies. So I did the Google and got distracted.

First I was lead here:

http://www.foodsiteoftheday.com/prev%20archive.htm

I learned about Goldfish Chicken and read the menu at LeBernardin. I read about Cow Heel Soup, Olive Culture and Squirrel Tail Ovens.

Then I found this:

http://www.cookthink.com/recipe/list

If you don't see me for a while send out the search party.

[Tangerine LaBamba]

1. Oh, SHAME ON YOU!!!!!!!

That last one is .............. you know ................... eternal------------------------------------------------>

[pengillian101]

2. I thought so, too, until I read this recipe. Doesn't appeal to me at all.

A Winter Chicken
serves 4

This is really a fricassee (creamed chicken with the bone in) with some available-in-winter vegetables concealed in ivory splendor in the ivory sauce. Unusual and very good.

Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


4 tablespoons unsalted butter
1 3 1/2 pound chicken, cut into quarters
1 1/2 cups cut fennel (1/4 inch matchsticks)
1 1/2 cups cut celery root (1/4 inch matchsticks)
1 1/2 cups cut endive (1/4 inch crosswise strips)
1 medium onion, halved, sliced crosswise into 1/4 inch slices
2 teaspoons kosher salt
1 1/2 cups chicken stock
1 cup heavy cream


prep: 25 minutes
total: 1 hour 10 minutes


10-inch skillet with cover
tongs



1. Heat the butter in a 10-inch skillet. Add the chicken, bone side down, and cook just until the meat turns white; do not brown. Turn and cook on the other side until the flesh is white.

2. Add the vegetables, pushing them into the spaces between the chicken pieces. Add the salt, stock, and cream. Bring the liquid to a boil, then lower the heat so it simmers. Cover and cook for 40 minutes, or until the chicken is done. Turn the chicken pieces over every 10 minutes as they cook. Serve with rice or noodles.


__________

This sounds absolutely AWFUL! This recipe must have been from the 1960's or 1970's. James Lilek has a whole website about the awful food from that time.

http://www.lileks.com/institute/gallery/

Complete with pics.

[The empressof all]

3. It wouldn't be something I'd choose either

wouldn't be something I'd choose either
Message:
But in the 60's they'd use Cambells condensed cream of celery soup and wouldn't know what a fennel was let alone know where to get one.

It is what it is though...an updated version of that old recipe....and I'll go there and say....It's lipstick on the pig.