I am in Albany packing our house for our definitive move to Brooklyn. As I was packing my archives I found a batch of old menus from my family hotel that my mother had sent me a few years back. Coincidentally there was one for April 20th 1954. On the left my mother wrote a note: “Reception for the Harrogate St. Cecilia Choir”. I called my parents to inquire how the Consommé Madrilène was served and stirred up a family disagreement, as my father and mother remembered it differently. My dad insisted that a raw egg yoke was place in the cup of cold clear broth, my mother remembered delicate strips of cold crepes as a garnish on top. Most likely they are both right and it was served one way and/or the other. I will investigate further, to try and locate the Consommé Madrilène *ur* recipe, once I am reunited with my cookbooks. I will also post the recipes for Truites aux amandes soon. This was one of my grand father signature dishes and that will give me the opportunity to try the Union Square Greenmarket fresh trout stand. I have already posted here the Canard à l’orange recipe. The bavarois is a custard base (crème anglaise) cream with whipped cream and sometimes gelatine added. More details to come, but meanwhile, herewith a translation of the menu:
Menu’s translation
Cold clear broth Madrilène style
Trout in almond sauce
Duck with orange sauce
Asparagus with mayonnaise
Bavarois (vanilla custard)
Pastries
Fruits
