You are here: Home / Chef Louis P. De Gouy “An unusual and very delicious and nourishing dish.”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) FRANKFURTER CROWN ROAST WITH BARBECUE SAUCE FOR FRANKFURTERS 2 C raw spinach, washed well, packed down tightly2 C raw carrots, scraped1 small bell pepper, seeded, de-ribbed2 sprigs green celery tops½ C fat2 whole eggs, beaten well1 C
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Again, no reason this couldn’t be adapted for an ice cream maker “Very appropriate for a dinner party of 12 people, and to be served right after the roast. For 6 servings, use half of the ingredients and serve in chilled sherbet glasses.” —Master Chef Louis P. De Gouy, The Gold Cook Book (1947) CHAMPAGNE
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I do not know the history of ‘modern’ cookware. But from what I can glean, a refrigerator tray is an enamel or glass dish–square or rectangular–that goes in the fridge or freezer. I looked though some standard old cookbooks (e.g., old Betty Crocker) and there are references to them, but never in any sort of
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More international brews from Master Chef Louis P. De Gouy, The Gold Cook Book (1947). A few look rather involved but it is the holiday season! ARMENIAN COFFEE “This brew requires a special pot, a racquie, carried by Armenian or Syrian stores. These pots are of copper, nickel-lined, urn-shaped, with a long handle at the
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CIDER From Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Among the early New England farmers, cider, cider brandy, beer and rum were popular beverages. The Dutch were partial to beer, and after landing on the shores of the New World, they lost little time in establishing breweries in New York and
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“Beneath these stones repose the bones of Theodosius Grimm;He took his hard cider from year to year, and then his cider took him.”Old English EpitaphQuoted by Master Chef Louis P. De Gouy, The Gold Cook Book (1947) CIDER CUP II Serves 4 to 6 Large piece of ice½ C lemon juice½ C orange juice1/3 C
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Something different to do with the leftovers. I’d serve it with a salad and some leftover mashed potatoes heated in a skillet with lots of butter. “Serve with cranberry sauce [preferably homemade—see recipes in Basics section].”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) LEFTOVER BAKED TURKEY ROLL 1 ½ to 2 C
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