... this post is not about entertaining like every other Tom, Dick, and Harry. I'm sure most of you have read Joe Nye's terrific new book Flair: Exquisite Invitations, Lush Flowers, and Gorgeous Table Settings
. It's been by my bed for months now, and I realized that reading it before bedtime ensures sweet dreams of beautiful china, bamboo flatware (in black, no less), pink carnations- basically, my kind of dreams. The book's gorgeous table settings positively beg for good food as well. I think that Joe would agree that the right menu goes hand in hand with all of the hard work that you put into your tables.
So, that leads me to another book that I've been perusing lately- Jessica Daves' The Vogue Book of Menus and Recipes
. (That's Daves, above, in that black and white photo.) The 1964 cookbook and menu planning guide is, well, a bit dated, but food dates about the same way that curtains and lamp shades do- not well. That said, I do think it's a shame that Chicken in Tarragon Aspic is no longer a favorite on today's party menus. It sounds delicious to me.
I decided to plan a few pretend parties using photos from Joe's book and matching them to a menu from the Vogue book. I could have gone really retro with the menus but rather chose the ones that seem appropriate for today's palates. I realize that many of you will never make aspic, but cucumber boats with crab and mayonnaise doesn't sound too terribly difficult to make. What do you think?
Cocktails
Menu
Eggs Stuffed with Red Caviar
Roquefort Pecans
Finger Sandwiches of Smoked Turkey on White Bread
Cucumber Boats filled with Crabmeat and Mayonnaise
Tiny Hot Finger Rolls filled with Bacon Crumbles
A Ladies Luncheon
Menu
Cold Cucumber Soup
Vitello Tonnato
Cold Rice
Sliced Tomatoes and Herb Dressing
Peach Ice Cream
Hot Macaroons
The Wine: Either white or red with the veal-claret or California Zinfandel for the red; Pouilly-Fume for the white.
A Buffet Dinner
Menu
Low-Country Oysters with Mushrooms
Hot Baked Ham
Ring of Red Rice Filled with Green Peas
Escarole Salad with Roquefort Dressing
Hot Rolls
Pears in Orange Juice with Orange Liqueur
The Wine: Chablis has been called the "oyster wine", and it is good with the rest of this menu too.
A Seated Dinner
Menu
Curried Crab Soup
Savoury Roast Veal
Green Peas, French Style
Gratin of Potatoes
Meringues Glacees
The Wine: A vin rose, or a white Burgundy
(Images from
Flair: Exquisite Invitations, Lush Flowers, and Gorgeous Table Settings by Joe Nye, Edmund Barr photographer)
