“A Cook’s Tour of San Francisco” has been haunting me for in excess of a year. On a whim, I’d purchased the 1963 cookbook at a employed bookstore. Flipping as a result of its lots of recipes, all contributed by the trendiest places to eat of the working day, I thought it would be pleasurable to test a few. Certainly, I believed, there is a little something weird in in this article.
And there it was on page 158: Chicken Cynthia à la Champagne, a horrifying mix of chicken, mushrooms and a sauce of cooked champagne, curaçao and cream. The recipe came courtesy of Ernie’s, after one particular of San Francisco’s most significant-toned dining establishments (it is, following all, highlighted in the chapter identified as “Elegant.”)