An Elegant Side Dish Served in the
Finest New York and Boston
Hotels/restaurants in the 1920s and
30s. Its a Bit of Work but Its Not
Difficult If You Follow the
Instructions and the Result is
Certainly Worth the Effort. If Ever
There Was a Recipe from Scratch,
This is It - Thus, Its a Great
Recipe on Which One Can Begin
Building Real Cooking Skills. The
Genesis of This Dish Comes from
Fannie Farmers Boston Cooking
School Cook Book. Definitely Not
for Dieters! Its My Favorite Side
Dish with Poultry And/or Pork.