Nostalgic Nibbles III from collectible cookbooks
27.01.2025 Lifestyle, Gastronomy, Editors Picks, Behind the Scenes, RestaurantCookbooks are more than just kitchen guides. They capture the essence of an era. Their cosy layouts and charming presentation make them treasures to collect. They provide a view of the past while sparking inspiration for today’s dinner. Every now and then, it’s tempting to revisit old favourites and craft some authentic deliciousness.
When a School Starts Talking in Tablespoons and Milligrams
In 2011, to mark its 40th anniversary, JFK’s parents’ association donned aprons and chefs’ hats to create a beautifully illustrated culinary keepsake: “Our Big Family Cook Book”. This collection features some refined classics, like this exquisite recipe from Robert Speth:
SURPRISE EGG WITH CAVIAR
Ingredients (serves 4):
100 g caviar
5 egg yolks
2 whole eggs
80 g butter
50 g cream
Salt & nutmeg
100 g cream whipped stiffed
2 cl vodka
Method:
Mix the cream and the vodka in a bowl and set aside.
Mix all the remaining ingredients for the scrambled eggs and then put in a bain marie (double boiler) until scrambled à la française—season with salt and nutmeg. Using the prepared eggshells (rinsed, dried, and almost whole), spoon the scrambled egg carefully into the shell and then top with the vodka cream mixture. Garnish with caviar. Don’t take warm eggshells; the vodka cream won’t keep on the shell.
By Gisela van Bulck
This article is part three of a series of four. Each is linked to the series Pampering our Palates. Nostalgic Nibbles III is a sub-article connected to Pampering our Palates "Caviar"
If vodka and eggs are not to your liking (??), then try these über silky eggs with caviar; they will go down smoothly with a glass of Chardonnay.
If you want your own copy of the JFK Cook Book, you can purchase it at Müller Medien in Gstaad.