Serves 10 to 12.Ĭover red kidney beans with boiling water and soak overnight. It starts with dried beans – I’d be strongly tempted to substitute canned. Here is the recipe he published in his syndicated column in 1973. He thought the restaurant was unique in being enormous yet having “really first-class food and service.” Beard denied being a food snob and said he liked the Plum’s chili just as much as most of their fancy dishes. Pour the chocolate sauce over it and top each pear with a marzipan leaf. Line a crystal bowl with the ice cream, standing the pears upright on the ice cream. Mix the butter with the powered almonds and one-quarter cup of sugar to make a butter cream. Make chocolate sauce by melting the chocolate in four cups of water and two tablespoons of sugar. Poach them for about 10 minutes in one-half cup sugar and one cup water with the lemon juice and a drop of vanilla until they are tender but still firm. This recipe was printed in the Milwaukee Sentinel in 1963. One of their fanciest deserts was Poires Helene, stuffed pears covered in chocolate. With the woodwork, lamps, china, and all the other furnishings from France needed to recreate Paris’s “La Belle Epoque” in Chicago, came eight chefs trained by Maxim’s in Paris to produce elegant dishes such as Entrecotes Bercy and Flan de Carottes. Please let me know of other restaurant recipes or - for any daring cooks and bakers - how you fare with these.
At times the recipes can be maddeningly vague, incomplete, or just plain strange.
Here is an assortment of recipes for popular foods from famous restaurants of the past.