The new item is stocked in New York City by Vendome Table Delicacies, 415 Madison Avenue; Maison Glass, 15 East 47th Street; Charles an Company, 340 Madison Avenue; William J. O'Hara, 216 West 84th Street; H. Hicks and Company, 660 Fifth Avenue and 30 West 57th Street; B. Altman and Company, Fifth Avenue an 34th Street; the price around 87 cents for the ten-ounce jar. The spread goes into national distribution this summer, so ask for it in any delicacy shop.
Cooked snails removed from their shells, packed forty-eight to a tin, their shells tagging along in a cellophane bag, have trailed in from Switzerland, from France, the price around ＄2.95. Seen at Maison Glass, 15 East 47th Street; Vendome Table Delicacies, 415 Madison Avenue; Charles and Company, 340 Madison Avenue—but everywhere! Maybe you would like to try a sampling prepared as Joseph Donan does it. Joseph Donan is chef for Mrs. H. McK. Twombly of New York City, and his way with any dish is considered pretty important.
Here's the Donan treatment as tol in his own words:“Open the cans, an if the juice has a pleasant taste, reserve the whole. Cook together for ten minutes one teaspoon of finely chopped shallots and garlic (two-thirds of shallots to one-third garlic), a cup of white wine for each two dozen snails; a snails, juice and all. Season with a little salt and pepper, and simmer covere until very tender and the juice nearly dry. Cool. Blend well one-half cup butter with one-half teaspoon each freshly chopped parsley, fresh lemon juice, an the cooking juice of the snails. Add a tablespoon of fresh bread crumbs. Taste to correct seasoning. Place the snails in their shells, close these with the butter,and sprinkle over them a little fresh bread crumbs. Bake in a hot oven ten to fifteen minutes. Serve piping hot."
We think of corn parchies as new with our generation, but the Indians carried parched corn when they went on the warpath. Old frontiersmen from the Connecticut River to the Mississippi carried parched corn as “K”ration. And no doubt on occasion they washe it down with hot buttered rum or whisky fresh from the still. A. Schur in New York's Washington Market has parchies, the eight-ounce jars 45 cents. Or order them from the Country Store, 1 Monument Street, Concord, Massachusetts, ＄1.30 for twenty-four ounces, postpaid east of the Mississippi.
Those who know good English herring will delight in the fact that the Tyne brand has returned for the first time in six years. Perry H. Chipurnoi is the importer. Only a token shipment thus far is to be seen in the New York shops of Hicks and Sons, 660 Fifth Avenue and 30 West 57th Street, Charles and Company, 340 Madison Avenue, and Gimbel's, Broadway at 33rd Street.
Spice Rounds, a Christmas delicacy of Nashville, Tennessee, have gone into year-round production and are selling by mail. The rounds are made of tender beef, cured by a father-to-son recipe handed down three generations.
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