Other items scheduled for arrival early spring from Amieux Frères are sardines in 100 per cent olive oil an the petits pois, those tiny French peas prepared in the French manner with onion and cooked with a lettuce leaf.
Rodel and Fils Frères of Bordeaux are sending artichokes, snails, chestnuts, mushrooms, asparagus, crêpes Suzette, and other delicacies as soon as there is sufficient tin to turn out the cans.
A Yorkshire relish guaranteed seven years old packed by Goodall-Backhouse and Company of London arrived last month and is only now getting into circulation. The sauce is a combination of vinegar and choice spices, and exotic as an Oriental perfume. It's a relish for general use on fish, game, chops, an steaks.
The London House of Gillard an Company will be sending a pickle on the style of sweet mixed known as the L. B. pickle. The military pickle has been ordered from the Haywood Brothers, this a mixed type packed in a thick fruit sauce; also from Haywood will come a piccalilli and a mixed pickle in mustard.
McVetie and Price, the Scotch biscuit makers, are sending their beloved short- breads, butter fingers, tea rusks, cream crackers, and many other old-time favorites of their biscuit line. English jellies and marmalades are expected before summer.
Products bearing the Merit trademark are handled in the fancy grocery stores in New York City and in other cities, including S. S. Pierce and Jordan Marsh of Boston, City of Paris, San Francisco, Neiman Marcus, Dallas, Texas, and Stop and Shop, Chicago.
Those looking to wine as a cooking aid will be pleased to know that crème de Cassis de Dijon shipped by Noirot-Carrière has finally reached America. It sells for ＄5.25 a bottle at Sherry Wine and Spirits, 678 Madison Avenue. This syrup is made of the juice of black currants and is about 60 per cent sugar and 12 per cent alcohol by volume. Use it as a flavoring for desserts, a little goes a long way. It's a beautiful drink in itself. Mix the syrup with vermouth, add a squirt of soda water for a refreshing apêritif. In Dijon they use the Cassis with Bourgogne Blanc, just ordinary white Burgundy, and drink it like water.
Trader Vic, the restaurant man of Oakland, California, is packing his Javanese salad dressing of the South Seas flavor. A strange creation it is, evolved with rice oil, salad oil, wine vinegar, pineapple vinegar, soya sauce, Worcestershire, herbs and numerous spices; tomato's in the mix, so is egg yolk. This is claimed to be the identical dressing Trader Vic serves on the great green salads tossed at his famed eating place, the hangout of gourmets from coast to coast. It's a restaurant with foods Polynesian, South Seas in atmosphere. At Trader Vic's you may see anything from Hawaiian ceremonial costumes to stuffed sharks. On the menu anything goes from Trinidad cocktail to Chinese precious chicken to Tahitian ice cream. Here is Oriental food extremely edible, so good, in fact, that everyone who eats thereof asks for the recipes. That was Trader Vic's cue for writing a cookbook of food and drink which was published this winter by Doubleday and Company, the price ＄2.50.
Pinterest
