Looking through the pages of The World Wide Cookbook, which was published in 1944 by Gourmet's first editor, I found a recipe so insane that I went leaping through a few of my other cookbooks, looking for different versions of the same recipe. Chawan Mushi, the light, savory Japanese custard, is one of my favorite dishes. It makes a perfect simple supper on a summer night. At least the recipe I use does. This one of Madame Metzelthin's? Although she was married to a diplomat, and apparently ran households in eleven different countries, this is not a recipe I'd care to attempt.
The Right Recipe?
The Right Recipe?
The Right Recipe?
Looking through the pages of The World Wide Cookbook, which was published in 1944 by Gourmet's first editor, I found a recipe so insane that I went leaping through a few of my other cookbooks, looking for different versions of the same recipe. Chawan Mushi, the light, savory Japanese custard, is one of my favorite dishes. It makes a perfect simple supper on a summer night. At least the recipe I use does. This one of Madame Metzelthin's? Although she was married to a diplomat, and apparently ran households in eleven different countries, this is not a recipe I'd care to attempt.