1929 New Year's Day Luncheon

What did you eat yesterday? We had breakfast out at our favorite family restaurant where they know all of us, then we had dinner at my sister-in-law's, which was lovely. The eating better resolution starts today! In fact, my New Year usually starts 1/2 as 1/1 still seems like part of the last year's holidays.

In my Southern Living Southern Heritage Socials and Soirees volume, there is a New Year's Day Luncheon:
"In 1929, the Rice Hotel in the center of burgeoning Houston, sponsored a New Year's Day luncheon, presented here and reduced for home use."

I can't imagine what the full menu would be, because this is pretty elaborate! The photos have a caption which says: Gaiety is implicit on menus from the Rice Hotel in Houston.

Essence of Tomato Soup

or Grapefruit Salad Supreme

Stuffed Breasts of Chicken

Potato Rosettes

Cauliflower with Hollandaise

Chilled Asparagus with Thousand Island Dressing

Biscuit Glace Aux Marrons

Demitasse

This sounds tasty, though it would be hard to figure out from the name:

Biscuit Glace Aux Marrons

1 cup milk

3 egg yolks

1/2 cup sugar

1 1/2 tsp. vanilla extract

1 cup whipping cream

Finely chopped roasted chestnuts (spelled like that)

Cook milk in top of a double boiler over boiling water, stirring constantly, until milk begins to boil. Remove from heat. Set aside.

Combine egg yolks and sugar in a small mixing bowl, beating until well blended.

Gradually stir one-fourth of reserved milk into egg mixture; add to remaining milk, stirring well. Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat; let cool to room temperature. Stir in vanilla. Cover and freeze until slushy.

Beat whipping cream until stiff peaks form. Fold into custard mixture. Spoon mixture into paper-lined muffin pans. Sprinkle evenly with chopped chestnuts. Cover and freeze.

I'm reading Tony Perona's latest to review for Crimespree Magazine. It's very good, as are his others.