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1950s Recipes + Menus


The Way We Cooked: Vintage Gourmet

January 1958

A Jourbrot is traditionally made from a loaf of the long narrow Kastenbrot, sliced lengthwise. The slices are filled with salty pâtés and other fillings, and the reshaped loaf is iced and decorated with piped rosettes of anchovy cream and with nuts and radishes as elaborate as a Torte.

The Kastenbrot is not obtainable here, but a Jourbrot can be made from any firm white bread. The fillings that follow are sufficient for 12 slices measuring 7 inches long by 3 inches wide by 1/2 inch thick. Use day-old bread, free of crusts. Lay 3 slices end to end on a tray or long board, butter them, and spread them thickly with pâté de foie gras with truffles. The layers of filling should be as thick as the bread. Cover with 3 more slices end to end, butter them, and chill.

Mix 4 hard-boiled eggs that have been pressed through a ricer with 1/4 cup soft butter, 2 white onions, chopped fine, 2 tablespoons chopped chives, 4 tablespoons mayonnaise, and salt and pepper to taste. Spread the second layer of bread with this mixture.

Cover with 3 more slices of bread, butter them, and chill again. Mix 6 ounces caviar with 1/2 pound softened cream cheese and spread the third bread layer with this mixture. Cover with the remaining 3 slices of bread and chill.

Whip 1 pound softened cream cheese with 2 ounces anchovy paste. Spread the loaf thickly with this anchovy cream and press 1 cup toasted salted almonds, chopped, on the four sides. Decorate the top with rosettes of anchovy cream piped through a pastry tube and with a dozen rolled anchovy filets. Sprinkle with unpeeled chopped radishes. Garnish the platter with parsley.

The Jourbrot should be about 4 inches high. When it is thoroughly chilled, it can be cut into 1/4-inch slices—about 80—which should then be eaten with a fork. The fillings can be varied to include smoked salmon, ham, chicken, and the like.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.