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In the recycling today, we found a single copy of a cookery part-work, from around the mid 70's I'd say. This edition majored on two food styles. Veal (which it said the continental indoor style of rearing was getting so much more popular!), and souffles. Cold souffles, rather than the baked ones - more like stiff mousse really.
Flicking through it, I happened across one called "Souffle Monte Cristo". A hollow in the middle of the souffle is filled with pineapple chunks and ratafias, soaked in sherry.
Can you think of a more dated thing, than a cold souffle called a Monte Cristo? It just screams 70's dinner party!
I think the two things we find that date the most are cookery magazines, and knitting patterns!
Flicking through it, I happened across one called "Souffle Monte Cristo". A hollow in the middle of the souffle is filled with pineapple chunks and ratafias, soaked in sherry.
Can you think of a more dated thing, than a cold souffle called a Monte Cristo? It just screams 70's dinner party!
I think the two things we find that date the most are cookery magazines, and knitting patterns!