Musings on the gastronomical catastrophes of food stylings from the past.
Monday, August 1, 2011
Baked Salmon Mousse with Poulette Sauce, 1972
This is like some crazy archaic precursor to Molecular Gastronomy. I can't decide whether this dish looks totally outdated or super space-age and futuristic.
From: Family Circle Illustrated Library of Cooking, 1972
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