S.S ‘Baltic’
White Star Line
2nd Class
Dinner, Saturday, November 9th, 1912
Hors Dœvres Varies
Chicken Broth
Salmon Genovoise
Supreme of Fowl
Jackson
Roast Loin of Pork,
Apple Sauce
Roast Beef, Petit
Pois
White Squash Boiled Rice
Browned & Boiled
Potatoes
Potato Salad
Chancellor Pudding Queen Cakes
Ice Cream
Oranges Apples Grapes
Dessert Coffee
I think that today I will
have the rather posh-sounding Salmon Genovoise
[Genevoise] for dinner.
Salmon à la Genovoise.
Prepare in slices onions, scallions, carrots,
parsley, a clove of garlic, a little clove powder, salt, and spices; braise the
salmon in it; add red wine to part of the liquor, with a little reduced
espagnole or rich stock, anchovy, and fresh butter; reduce and work it till it
has the consistency of sauce; drain the fish, and sauce it.
Domestic Economy, for rich and poor (1827), by A Lady
And after the salmon, I
will have the Chancellor’s Pudding, which is really only Cabinet Pudding by
another name.
5 comments:
Supreme of Fowl Jackson...named after the general or the President, I wonder?
Supreme of Fowl Jackson...named after the general or the President, I wonder?
I wondered that too, Shay. I have flagged it for a future bit of research.
Both were Southerners and for some reason various forms of fried chicken and chicken fricasee are considered, in the US at least, to be typically Southern.
But I've searched my copies of The Confederate Receipt Book, the New Orleans Cook Book and the Bluegrass Cookbook, and haven't found any chicken dish with that name attached to it.
Sometimes dishes were made by tweaking and 're-branding' a classic recipe in honour of someone attending the dinner. It could be named after someone altogether different. I am onto it - will let you know if I find something!
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