March Thrifty Buy - Vintage The Waldorf Astoria Cookbook

The Waldorf Astoria Cookbook, published in 1969. Part One of the book is a fascinating history of the hotel and its many colorful guests. The first incarnation of the Waldorf Astoria opened in 1893 and was built by William Waldorf Astor. The hotel immediately became a symbol of the best and most elegant in dining and entertaining in New York City. The opening party - hosted by Mrs. Vanderbilt drew 1,500 guests with all proceeds benefiting her pet charity. The building was demolished in 1929 to make way for the Empire State building and a new hotel was built at its present location in 1931. There are several menus from noted parties as well as a few historical photographs filling the chapter.

The recipes (100+) begin in Part II and up first are Hors d'oeuvres and Appetizers which consist of pate de fois gras, escargot, cornets of smoke salmon with a creamy horseradish filling, avocado clam velvet (avocado, cream, clams & chicken stock), a Monte Cristo sandwich, pumpkin soup or green turtle soup. A few of the selections in Fish and Shellfish include lobster flambe, mousse of Boston sole, cold salmon with wine aspic, Long Island striped bass meuniere, bouillabaisse, bay shrimp Newburg, frog legs, baked oysters, shad roe with sorrel and coquille of king crab meat.

Moving on, we encounter Chicken and Other Birds which dishes out chicken fricassee, boneless breast of duckling sauteed in Cointreau & herbs, baked chicken crepes, roast wild goose or duck and duckling with turnips, which is followed by Meats ~ filet of beef Wellington, meat filled crepe fritters, breaded veal chops, beef stew, sauerbraten, rabbit stew, filet mignon. steak tartare, planked chopped steak, beef flambe, medallions of veal  and roasted baby lamb or a roasted saddle of lamb.

For Salads and Salad Dressings we are treated to a seafood salad of halibut, shrimp & crab meat, an artichoke Caesar salad, avocado dilled shrimp salad, a ham and tongue salad and of course the ever popular Waldorf salad, plus the dressings ~ green goddess, honey cream and cupid (strawberries, powdered sugar, Kirsch, mayo & currant jelly).  There are also a few Entree and Dessert Sauces in the following chapter ~ sherried strawberry, Grand Marnier and apricot.

A few of the options in Eggs and Bread are rice bread, olive cheese muffins, brioche, croissants and eggs Benedict, while the last chapter, Desserts doles out zabaglione, a baked Alaska, crepes, cheesecake, parfaits, petit fours, madelines, orange sabayon, strawberry mousse, a scrumptious chocolate marble cake, strawberry shortcake, a citron souffle, lemon sponge pudding, fried ice cream, noodle pudding, baked grapefruit and a Western spice cake.