While reading some old issue of The Peninsula Gateway I happened to run across the Horsehead Bay news for February 3, 1950. Much of the article concerned the comings and goings of various visitors and residents of the area.
But what caught my eye was the recipe at the end of the piece. Why? Probably because cooking has such a wide following these days, and I personally happen to consider cooking as one of my avocations. This recipe was so unique that I just had to share with you because as the article stated these dishes are (in 1950) among the most expensive on hotel menus in England. England was still experiencing rationing of many food items.
So here you are:
Crepe de Coque a la Creme (English)
1/2 lb. cockerels' comb - scalded in boiling water and skinned
1/2 pt. chicken stock
1 tsp. chopped shallots
1 tsp. chopped onion
1/4 pt. cream
2 tsp. flour
2 tsp. butter
Melt butter in a saucepan, add onions and shallots and fry lightly. Add flour, mix well. Stir in chicken stock and bring to boil. Add combs cut in small pieces and boil 20 minutes. Stir in cream and serve.
Crepe de Coupe a la King
Same as above recipe with the addition of diced pimentos and whiskey.
I haven't tried this recipe, and I can't say how many of the locals raising chickens made it. But you have to admit it is definitely an interesting bit of historical fact!
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