Anyone ever have a Thanksgiving Feast like this?

rkunsaw

rkunsaw

Well-known Member
Location
Clarksville, Arkansas,USA
Nov. 26, 1909 — The Hotel Main offers a Thanksgiving Day feast that includes Lobster Newberg en Caissee, Lake Superior whitefish with lemon butter sauce, Pomines a la Orsini, Southern-style o'possum, calves sweetbreads, a roast stand of prime beef with au jus, roast suckling pig, roast turkey, chestnut stuffing, cranberry sauce, mashed potatoes, steamed potatoes, green garden peas, asparagus tips in hollandaise sauce, Spanish onions in cream, lettuce and tomato salad, baked apples, hot mince pie, pumpkin pie, English plum pudding with brandy sauce, tutti frutti ice cream, fruitcake, angel food cake, coconut and almond macaroons. Entertainment at the Garrison Avenue establishment includes performances by the Ball Orchestra and dancing.
 

rkunsaw said:
Nov. 26, 1909 — The Hotel Main offers a Thanksgiving Day feast that includes Lobster Newberg en Caissee, Lake Superior whitefish with lemon butter sauce, Pomines a la Orsini, Southern-style o'possum, calves sweetbreads, a roast stand of prime beef with au jus, roast suckling pig, roast turkey, chestnut stuffing, cranberry sauce, mashed potatoes, steamed potatoes, green garden peas, asparagus tips in hollandaise sauce, Spanish onions in cream, lettuce and tomato salad, baked apples, hot mince pie, pumpkin pie, English plum pudding with brandy sauce, tutti frutti ice cream, fruitcake, angel food cake, coconut and almond macaroons. Entertainment at the Garrison Avenue establishment includes performances by the Ball Orchestra and dancing.
Click to expand...
Wut?? No green bean casserole??
 
I bring the infamous green bean casserole to Thanksgiving every year. I use half-and-half instead of milk, extra onion rings (all mixed in, none on top), and add red pepper flakes. Not everyone eats it, though!
 
Oooh, I'd go for those sweetbreads and the Lake Superior whitefish! Maybe the roast pork, although I prefer the way the Asians and Pacific Islanders do it, steamed in a big pit. The pork is literally melt-in-the-mouth soft, and so juicy.....yum!

Never been impressed with turkey. Duck or goose, yes. But they won't serve a crowd. Give me a good capon, 7-8 lbs., instead of a bland turkey.

Lobster is okay, but langoustines are better. The first time I had langoustines in lemon butter, I told my dining companion, "This is what lobsters want to be in their next life!"

And where's the foie gras? Must have sauteed foie gras........a chef once served it with a Sauternes jelly, cut into small dice. Nothing added, just a Second Cru Sauternes and gelatin. It was AMAZING.
 
Lethe200 said:
I'd go for those sweetbreads
Click to expand...
Wow. I’d had the chance to have them and always declined. Accidentally ordered some in Paris. Took me a while to realize what I hated.

Why did many holiday meals start with a glass of tomato juice. My aunt made her own which was worse than awful. I can still remember dealing with the seeds.
 
The sweetbreads woud be my thing. Love it! I rang so many butchers in Australia and they do not have it and those that have say they cannot have enough for the demand abroad. If anyone in Australia knows where I can get sweetbreads let me know pleae!
 
Last year, 2020, Marie Callender personally catered my Thanksgiving feast. It had 19 grams of protein. It wasn't the fancy spread they had in 1912. Of all the exotic dishes they served back then, why totally ruin it by serving fruit cake- FRUIT CAKE. 1912 was109 years ago, and that fruit cake is still probably uneaten.
 

You must log in or register to reply here.

Back
Top