The Forgotten Menu
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Recipes

Dishes from history’s famous tables, from the old menus and cookbooks. Each one names its source and scales to the size of your table.

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145–156 of 226 recipes

  3. A brown-glazed earthenware dish of pale golden, separate-grained rice with pieces of pale chicken and a few whole black peppercorns, a wooden spoon resting in it, on a worn light wooden table.
    Pollo con Arroz

    Meat & Poultry · 1 hr 45 min total

    Pollo con Arroz (1893) 

    Pollo con arroz from Vicenta Labadie de Chaves’s New Mexican recipe of 1893: chicken boiled until tender, folded into rice fried with onion in lard and cooked in the strained broth with whole peppercorns.

  5. A small cut-glass dish heaped with pale golden fried whole almonds, glossy and dusted with fine salt.
    Salted nuts

    Starter · 35 min total

    Salted Almonds (1918) 

    Salted almonds Fannie Farmer’s way, for the cocktail list’s salted nuts: blanched almonds fried a handful at a time in olive oil until pale gold, drained on paper and salted.

  6. A golden floured fillet of sea bass on a white plate, glistening with browned butter and scattered with chopped parsley, with half a lemon beside it.
    Sea Bass, Meunière

    Fish & Seafood · 25 min total

    Sea Bass Meunière (1907) 

    Sea bass meunière after Escoffier (1907): fillets dusted with flour, fried golden in butter and finished with lemon, parsley and butter cooked until it smells of nuts.

  7. A wide white soup plate of smooth pale green soup with small dice of carrot and turnip, green peas, shreds of sorrel and a few chervil leaves.
    Sorrel Soup, Printanière

    Soups & Broths · 50 min total

    Sorrel Soup, Printanière (1907) 

    Sorrel soup printanière after Escoffier’s Germiny (1907): sorrel melted in butter in consommé, thickened with egg yolks and cream and garnished with spring carrots, turnips and peas.

  8. Quartered small chickens with golden skin in a brown earthenware casserole, in glossy brown sauce with potato balls, carrot strips and bits of bacon.
    Squab Chicken en casserole

    Meat & Poultry · 1 hr 20 min total

    Squab Chicken en Casserole (1910) 

    Squab chicken en casserole from Fannie Farmer’s 1910 cookbook: two small young chickens baked with bacon, carrot, potato balls, brown sauce and sherry.

  9. A small clear glass heaped with granular rosy-pink strawberry water ice on a pale pine table, beside three whole strawberries.
    Strawberry Water Ice

    Drinks, Punches & Ices · 4 hr 30 min total

    Strawberry Water Ice (1844) 

    Strawberry water ice from Thomas Masters’s Ice Book of 1844: strained strawberries, lemon and syrup frozen soft, in the flavor one of London’s first street ice sellers sold most.

  10. Ten short lengths of pale inner celery, each filled along its hollow with a smooth pink cheese spread flecked with blue-gray Roquefort, side by side on a long glass dish on gray marble.
    Stuffed Celery

    Starter · 1 hr 5 min total

    Stuffed Celery with Roquefort (1922) 

    Stuffed celery with Roquefort, Frazier Hunt’s favorite from The Stag Cook Book of 1922: the cheese creamed with butter, Worcestershire sauce and paprika, pressed into crisp stalks.

  12. Three tamales tied in corn husks on a red-brown earthenware plate, a fourth opened on its husk and split to show ivory dough around shredded pork in dark red chile sauce, with a small bowl of the chile pork on a weathered wooden table.
    Tamales de Chile

    Meat & Poultry · 4 hr 25 min total

    Tamales de Chile (1893) 

    Tamales de chile from Vicenta Labadie de Chaves’s New Mexican recipes of 1893: pork cooked in red chile and salt, on the same beaten masa as the sweet tamales they refer back to.