Yesterdays Recipes, Cooked Today
Many a good cook’s reputation has been built on the ability to make an omelette.
– Margaret Fulton
Many a photographer’s reputation was ruined by putting feathers in an already overcrowded photo of an omelette.
Gross. And unhygenic.
In contrast, the modern photo tips a wink to the Elizabeth David classic “An Omelette and a Glass of Wine”.
Gorgeous.
Here’s the recipe
Enjoy!
This is worse than the trout of nightmares.
I’m voting that this has to rank pretty high in the list of three words that should never be put together.
JELLIED. TURTLE. SOUP.
W.T. F. People of 1977?
You had a lovely Olive and Onion Tart and some fabulous canapés to eat. Why on earth would you choose to eat soup made from turtles? First that’s just gross and second, they don’t even look like they’d taste good.
Don’t even try to make it better by adding some totally delicious avocado. I’m calling shenanigans on you on this one!
Even worse. I was alive then. My mother better never have fed me turtle soup jellied or otherwise. Or we’ll be having words when I get back.
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Only the pure in heart can make a good soup”
– Ludwig van Beethoven
But any bozo in 1977 could photo it. The sign, the snails, the baguettes.
It’s French. We get it.
Nous l’avons.
The soup looks like a hot mess too.
Whereas this from 2004? Gorgeous! So elegant. I just want to grab that spoon and tuck right in!
Which is your favourite?
Also, all going well in scheduled post land…
HAPPY BIRTHDAY MUM, LOVE YOU LOTS !!!!
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“What wonderful memories I have of soup and my Scottish mother’s kitchen. We had soup everyday and each one had it’s own character and charm”
– Margaret Fulton
To me, the character and charm of the soups in the 1977 picture are rather overwhelming. How much nicer are the modern pictures? I do however like that there is a nod to the past in the dish for the Soup Chiffonade…
And I just love the orange pumpkin soup in the blue bowl.
In fact, I have used this particular combination more than once on this blog. Once in one of my posts on Valli Little’s Slow:
And it will shortly feature in my post on Cantina…hmm…maybe it already has?
“When a substantial first course is called for, it is hard to improve on a savoury tart served warm”
– Margaret Fulton
I so totally agree!
I think the Onion and Olive Pie looks pretty good in both of these pictures. It’s certainly the best looking item on the 1977 page. In the modern picture though, it really shines.
Both make me wonder why this is not called a Tomato and Olive Pie.
If like me, you really want to eat this, here is the recipe. From the 1977 version. This ain’t called Retro Food For Modern Times for nothing.
Have a great week…if you want to know what I’m up to on holidays check out my daily Instagram!