The Art of Presenting Food Sallie Y. Williams, Hearst Books, New York, 1982.
I’m not a huge fan of aspic but this is quite lovely, don’t you think? Cucumber slices at one side of the platter is a nice touch. So is the salad fork. Once the aspic has been made, putting eggs in aspic together doesn’t seem terribly difficult– delicate work, but not difficult.
The J-man picked this book up for me a while back. It’s quite good. Beautiful pictures and very clear directions. Some of the photo spreads are a tad dated by the linens and colors of the ’80s but I don’t mind. It’s just the sort of book good ol’ Mary Kelly and Holly Hibner over at Awful Library Books would hate.
Can’t you just hear them? Who in her right.. . No. That’s not what’d say b/c they do not understand agreement. What they would say is, “Who in their right mind would go to all of the trouble to clarify broth to make aspic?” “No one eats like this kind of stuff anymore. Why hasn’t this book been burned?” And so on.
I would like to think that sometime down the road, there will be occasion for Mr. Big Food to clarify me up some stock so that I can serve eggs in aspic on a very beautiful platter with a sterling silver salad fork to folks who will appreciate artfully presented food.
Heh. I just showed the photo to Mr. Big Food and he said, “Nice!” We are so cultured out here on the Farm.