Musings on the gastronomical catastrophes of food stylings from the past.
Monday, May 30, 2011
Salmon Trout in Aspic, 1973
Wow. This Trout really got the once-over. I am particularly amused by the jaunty tuft of parsley that sits atop the trouts head, like a bad toupee. Note the tray, heavily besmirched with aspic, encases a happy little floral motif, further mocking the trouts predicament.
Photo from: The gourmet's guide to French Cooking, 1973