Friday, July 8, 2011

Creamed Eggs in a Corned Beef Crust

I don’t know about you, but when I think of a tart, I don’t assume the crust has been made from meat. This “appetizing” example of what not to do with food features a pie filled with that good old stand-by, mushroom soup. In case the sight of this doesn’t make you retch, the author has cleverly added islands of sliced egg and a sprig of parsley in case the overwhelming palette of browns makes you think no vegetables were involved. Don’t be fooled; they weren’t.

In the photo you can see a cake slice ready to serve this beast. One wonders quite how mushroom soup slices. Surely a ladle is the tool of choice? But then, what to do with the corned beef crust? And do you serve that in a bowl, or on a plate, or what? And what should you eat it with?

The charming composition has been helped along by three crocuses, presumably meant to suggest the Three Wise Men bearing the gifts of —well, something else to look at (there sure is nothing outside that window). It's dinner time! Four to Six whole people can be "entertained" by this recipe. Enjoy! 

Happy Living! A Guidebook for Brides by American Bride Publications, LA 1965

Also from this book: A Connubial BreakfastThree Courses (Of Course)All For One And One For All!
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