Showing posts with label Mark Twain. Show all posts
Showing posts with label Mark Twain. Show all posts

Thursday, December 19, 2013

Mark Twain's Autobiography, the Lotos Club and Quails aux Canapés





Ernest Hemingway said, “All modern American literature comes from one book by Mark Twain called Huckleberry Finn. American writing comes from that. There was nothing before. There has been nothing as good since.”

Mark Twain died in 1910. Well, Samuel Clemens died in 1910 –– Mark Twain goes on and on. Aside from a formidable body of work that changed the shape of American literature and a reputation as a peerless raconteur, Sam Clemens left behind a 5000-page, very much on-his-own-terms autobiography written in 1906-07 in a stream-of-consciousness style with orders that it was only to be published 100 years after his death.

In it, Mark Twain's life story jumps from old age to youth to middle age recollections from paragraph to paragraph. It stops midsentence when he feels the story has petered out, or, in the middle of a story, a thread will catch his fancy and he'll be off to the races in another direction. I found the style vivid and full of an intensely individual vitality that puts the normal “this happened, then this happened then that happened” autobiography to shame. This felt real and alive as if you were in the room with him. Like any great storyteller, if they feel their attention is wandering, they know the audience will usually feel the same way (although Twain relates a pretty hilarious incident where he tells a story 5 times before the audience ‘gets it” –– he wouldn’t give up on the joke).

Samuel L. Clemens in London, England, 1873. Courtesy of the Mark Twain Papers, Bancroft Library, University of California, Berkeley.

 Twain said of his autobiography, “This autobiography of mine differs from other autobiographies –– differs from all other autobiographies, except Benvenuto’s, perhaps. The conventional biography of all the ages is an open window, the autobiographer sits there and examines and discusses the people that go by — not all of them, but the notorious ones, the famous ones, those that wear fine uniforms, and crowns when it is not raining; and very great poets and great statesmen –– illustrious people with whom he has had the high privilege of coming in contact. He likes to toss a wave of recognition to these with his hand as they go by, and he likes to notice that the others are seeing him do this, and admiring. He likes to let on that in discussing these occasional people that wear the good clothes he is only interesting in interesting his reader, and is in a measure unconscious of himself."

“But this autobiography of mine is not that kind of an autobiography. This autobiography of mine is a mirror, and I am looking at myself in it all the time. Incidentally, I notice the people that pass along at my back –– I get glimpses of them in the mirror –– and whenever they say or do anything that can help advertise me and flatter me and raise me in my own estimation, I set these things down in my auto biography. I rejoice when a king or duke comes my way and makes himself useful to this autobiography, but they are rare customers, with wide intervals between. I can used them with good effect as lighthhouses and monuments along my way, but for real business I depend upon the common herd.”

Samuel L. Clemens at the Hannibal train station in June 1902. Courtesy of the Mark Twain Papers, Bancroft Library, University of California, Berkeley.

I got the second volume, Autobiography of Mark Twain, Volume 2 this month and loved it. I wrote about the first volume, Autobiography of Mark Twain, Volume HERE  and was chomping at the bit to read the next installment of a ripping good story. Spinning the text out over 3 volumes is like 1001 Nights –– keep 'em coming back for more (the last volume will be out in a few years).

Susy and Samuel Clemens in costume after enacting the story of Hero and Leander, on the porch at Onteora, 1890. Courtesy of the Mark Twain Papers, Bancroft Library, University of California, Berkeley.

There are many recurring threads in the work. His family plays prominently in the text with many delightful inclusions from his daughter Susy’s youthful biography of her father that's heavy with family stories but also peppered with wise observations about Twain –– she wanted her father to have a serious reputation and didn’t like it that he was known as a humorist. She died unexpectedly of spinal meningitis at age 24 in 1896 (he thought of a 17-year old Susy as a model for his widely panned “serious work”,  Joan of Arc –– he loved the subject and was hurt it was not admired by his public –– a rare misjudgment of his audience).

New York Times, Dec 11, 1906

There are strong themes that received multiple visits. One is Twain’s crusade for extended copyrights for authors (they only lasted for 42 years in the USA). Twain had no love for Congress, he said, “Suppose you were an idiot and suppose you were a member of Congress. But I repeat myself.” No wonder, at one point he had to go there to plead his case on copyrights for his compatriots. Unluckily, out of 10,000 writers under copyright, only 25 had been around long enough to have the current law be a problem and Congress didn't see the necessity to change the law for so few.  Still, Twain fought on.  He thought it was just wrong that the author would lose rights on his books and his publisher would suddenly reap his fees as well as their own on his work. He had no love for publishers –– they had taken advantage of him many, many times.

He had a fairly dim view of much of humanity in general, "As to the human race.  There are many pretty and winning things about the human race.  It is perhaps the poorest of all the inventions of all the gods, but it has never suspected it once.  There is nothing prettier than its naïve and complacent appreciation of itself.  It comes out frankly and proclaims, without bashfulness, or any sigh of a blush, that it is the noblest work of God.  It has had a billion opportunities to know better, but cannot bring itself to do it –– it is like hitting a child."

"Man is not to blame for what he is, He didn't make himself.  He has no control over himself.  All the control is vested in his temperament –– which he did not create –– and in the circumstances which hedge him round, from the cradle to the grave, and which he did not devise and cannot change by any act of his will, for the reason that he has no will. He is as purely a piece of automatic mechanism as a watch, and can no more dictate or influence his actions than can the watch."

There are exceptions.  He was very fond of Helen Keller, and found her to be a shining example of the triumph of the human spirit, " Helen Keller is the eighth wonder of the world....Helen Keller was a lump of clay, another Adam, –– deaf, dumb, blind, inert dull, groping, almost unsentient....Helen is quite another kind of Adam, she was born with a fine mind and a bright wit, and by help of Miss Sullivan's amazing gifts as a teacher this mental endowment has been developed until the result is what we see to-day: a stone deaf, dumb, and blind girl who is equipped with a wide and various and complete university education –– a wonderful creature who sees without eyes, hears without ears and speaks with dumb lips.  She stands alone in history."

Also within the book is a great bit about his penchant for white clothes –– although what he would really like to wear was surprising, "All human beings would like to dress in loose and comfortable and highly colored and showy garments, and they had their desire until a century ago, when a king, or some other influential ass, introduced sombre hues and discomfort and ugly designs into masculine clothing.  The meek public surrendered to the outrage, and by consequence we are in that odious captivity to-day, and are likely to remain in it for a long time to come.... In the summer we poor creatures have a respite, and may clothe ourselves in white garments; loose, soft, and in some degree shapely; but in the winter –– the sombre winter, the depression winter, the cheerless winter, the white clothes and bright colors are especially needed to brighten our spirits and lift them up –– we all conform to the prevailing insanity and go about in dreary black, each man doing it because the others do it, and not because he wants to.... Next after fine colors, I like plain white. "

Samuel and Olivia Clemns, Dollis Hill House, 1900: "Mamma and Papa under the oaks and beeches where we always sat and had our tea." Photograph and description by Jean Clemens. Courtesy of the Mark Twain Papers, Bancroft Library, University of California, Berkeley.

He goes after big words (why 'policeman' when 'cop' will do), Immaculate conception ("worn threadbare.... If there is anything more amusing that the Immaculate Conception doctrine, it is the quaint reasonings whereby ostensibly intelligent human beings persuade themselves that the impossible fact is proven."), what makes civilization ("the whole edifice rests upon the basis of enforced slavery"), thieving publishers (a particular bête noir of Twain), immortality (not interested), taxes (the British once taxed his work as "Classified Products of Gas Factories'), psychics and palm readers (they all said he was "destitute of humor) and his idea for a Human Race Club (that would examine the daily news and pass judgement on the state of humanity).  There is so much more that is as true today as it was 100 years ago (especially on the topics of religion, politics and wealth).  You just have to buy the book!!!

What did he eat?   Although he wrote about dozens of dinners he only once mentioned food in the book, and that was a plate of Charlotte Russe being handed to him by a statuesque coed.  Fortunately, I have a number of menus for Twain dinners at the Players Club (It was the Players Club menus that started Lostpastremembered just 4 years ago last month) and the Lotos Club (that I wrote about HERE and will revisit again to share a visit I made there).

Twain said, "In those days –– and perhaps still –– membership in the Lotos Club in New York carried with it the privileges of membership in the Savage, and the Savages enjoyed Lotos privileges when in New York. I was a member of the Lotos."

A much loved member if this menu is an indication, it is one of my favorite menus –– with Twain's visage sort of blooming with the rest of the flowers and the menu items written on the petals.  It is kind of trippy in a good way.  I had to get the wonderful archivist at the Lotos Club, Nancy Johnson, to read off the original on the dining room wall because I had a hard time making out a few of the petals.  Quail aux Canapés, a grand 19th century dish, came through in the transcription.  Quail or squab is on a few of the Twain menus I've seen so I think it was a favorite of his and no wonder.  It is terribly good and this preparation is a knockout for any special occasion meal and fabulous with bitter greens salad to counter the richness of the little birds.  I got all of my goodies from my friends at D'Artagnan, the quail, foie gras and truffle butter –– even the bacon(that I am mad about –– fabulous bacon).  You could double the recipe, I know I wanted to eat them both myself.  They are SOOOO good.




Quail sur Canapés for 2 (recipe inspired by Julia Child)

toasted bread topped with foie gras
Sauteéd mushrooms
Bitter greens salad with Sherry vinaigrette
herbs for garnish

Put the cooked quail on the foie gras toast and plate.  Add the salad to the plate with the roasted carrots and strew the mushrooms about with some fresh herbs and serve.

Sauteéd Mushrooms

1/2 lb mushrooms, sliced (any varieties will do, from buttons to morels)
1 small shallot, minced
1/2 clove garlic, minced
1 T Madeira (I used Rare Wine Company's Boston Bual with a little1903 D'Oliveira Bual at the end)

Sauté the mushrooms in the butter till lightly browned.  Add the shallot and garlic and sauté for a few more minutes. Turn off the heat and add the madeira to deglaze the pan.

* you can use 1/2 c of demi-glace if you want the mushrooms sauced.

Toasted Bread Topped with Foie Gras

2 slices bread, crusts removed (I used a good homemade bread)
1 T butter (truffle butter is great for this)

2 oz D'Artagnan foie gras cubes and/or liver from Quail, chopped. if you have it - try to make it 1 to 2 oz. (one is pretty sparse but the livers for the little birds are small)
1/2 slice  D'Artagnan bacon, chopped small and simmered in a bit of water for 5 minutes
s&p to taste
1 T cream
1 T Madeira (I used Rare Wine Company's Boston Bual with a little1903 D'Oliveira Bual at the end)

Butter the bread liberally on both sides and brown on both sides or toast and butter one side.  Reserve

Mix the foie gras, bacon, s&p, cream and madeira until is is a creamy paste. Spread on the cooled bread.  Just before serving, run it under the broiler for a few moments until bubbly.


Roasted Quail

s&p
1 T minced shallots
1 T Madeira (I used Rare Wine Company's Boston Bual with a little1903 D'Oliveira Bual at the end)
2 large sprigs herbs (tarragon, hyssop, thyme will work well)
2 pieces bacon, sliced in half and simmered in water for 5 minutes

2 small carrots, sliced into 4 strips each and oiled

Preheat the oven and a skillet for 20 minutes to 500º.

Salt and pepper the quails inside and out.  Stuff with a bit of the shallot, insert about half the butter in each one and then add the herbs and madeira. Take the pan out of the oven and lay down the carrots.  Place the quail on the carrots. Cover with a bacon cross over the breast if you would like (this protects the breast meat and keeps it moist) or top with a slice of truffle butter –– that leaves bits of truffle on the top of the bird.  I did it with and without bacon and liked it both ways.

Cook for 15-18 minutes and remove.  Add the pan juices to the mushrooms.

2 handfuls endive, arugula or chicory -- a bitter green
1 T sherry vinegar
2 T hazelnut or olive oil
S&P

Tear the greens and toss with the oil and vinegar.





My food just wouldn't be as good without D'Artagnan and their wonderful products, thanks to Lily and Alisha and all the wonderful folks that work there.

Tis the season for giving these great madeiras to your favorite cook, I love this stuff and use them in
everything.  Click HERE or ask for them at your favorite wine merchant.  For something special, I love their vintage madeiras too.  They are magic in food and last forever. 
Thanks to Mannie Berk for sharing his amazing wines with me!




I will be taking the next 2 weeks off.  I hope you all have a great holiday!  I have my first article coming out next year and am playing with a book proposal so much to be done on my break!

Happy Holiday and Happy New Year!
Deana (& Petunia)


Friday, November 19, 2010

Mark Twain's 1906 Players Club Dinner, Part 2



Another reason to recreate a 1906 Mark Twain dinner to mark my anniversary was to celebrate his autobiography -- published this week, 100 years after his death, just as he had stipulated.  How’s that for a good stunt (and it’s #5 on the Amazon list, not bad for someone celebrating his 165th birthday this year)!


Sassy, ornery and funny - it sticks pins in the rich and powerful in a way he felt would be best appreciated after the characters were long dead. Robert Hirst, curator of the Mark Twain papers said: “He liked to say nasty things-he’s really good at it-but he didn’t like the idea of being there when the person heard them and was hurt by them!”  I can’t wait to read it.  Dictated the last 4 years of his life, it is sure to be full of tales of many nights like this 1906 dinner at the Players.

Player’s Private Dining Room, 1905

Player’s Private Dining Room today

Twain attended many dinners at the Players.  The lucky tradition of guests signing the menus puts Twain at quite a few, his ‘John Hancock’ prominent on each menu, including that of the Delmonico’s lunch that launched the Player’s Club in 1887.   I’d like to think that this menu consisted of Twain’s favorite dishes since so much effort was spent organizing suitable quotations for the occasion.




You’d think they would be exhausted by the time they got to the punch, but the dinners were as much about fellowship and conversation as they were about food… and don’t forget the alcohol!  There would have been wonderful wines to go with the food and every good men’s club of that era kept a well stocked cellar. 

Taking my cue from a list that Ranhofer compiled in The Epicurean  , the caviar and oysters would have seen Sauternes, Barzac ( a slightly drier Sauterne) and Montrachets.  The turtle soup would have had a Madeira or sherry.  The frog’s legs would probably have seen a Rhine wine and sweetbreads Moulin-á-vent, Macon or Clos de Vougeot.  The squab would be paired with a Medoc or St Emilion or St Julien.  The dessert would probably be taken with champagne --Pommery, Cliquot, Perrier Jouet, Moet and Mum. It’s fascinating that so many of the brands we have today were around then!  With coffee the Otard cognac of course - as the menu specified, followed by cordials and beer at the end! 


The Epicurean


I was curious how a modern wine professional would feel about this list so I asked my friend, Dan Perrelli at The Wine Hotel in L.A.  He responded:

“Written records of 19th century food and wine pairings often surprise with recognizable names, yet confuse the modern palate in their seemingly kaleidoscopic nature.  There are two points to remember.  One, the very nature of the named libation has likely changed in the intervening century.  Two, lists like this were prepared for diners possessing a deep love and knowledge of wine and food; they are artifacts of an era's highest culture.

The challenge is to compose a harmonious progression from the proffered wines. Completely dependent on each dish's flavors, I can't hazard a guess.  I will say that the most expansive, iconoclastic choice here is the sweetbreads: wines based on Gamay, Chardonnay, or Pinot Noir.  I guess covering the Burgundy waterfront is the ideology.”

Dan continued, “My friend, Chef Octavio Becerra, introduced me to the felicitous practice of the evening-ending beer.  Calms the stomach.”  So beer to finish isn’t as peculiar a nightcap as I had thought!
But wait, there are 2 more dishes left to share with you, and squab is next up on the menu.  I never knew that the word ‘squab’ could be a sofa or a way to “fall heavily plump and fat,” words have taken strange turns, haven’t they?  For our purposes, a squab is a young pigeon that is dispatched just as its feathers are starting to come in and therefore is less darkly flavored than the adult version.  Then as now, squab was a fancy dish for a well-heeled audience. 

I decided since I had 2 beautiful little D’Artagnan  squabs to play with, I would try them 2 ways, split and fried and roasted whole to see which I preferred. I used 2 different sauces as well – one tangy with tarragon vinegar and the other sweet and rich with port and currant jelly.  Both are excellent and would work with duck admirably.  Remember, like its grown-up version, squab does not like being over-cooked… it turns liverish… go for medium for best results.  Squab aren't large as the Twain quote noted 

"It is as sweet an outfit as ever I saw, what there is of it."  Too true,  but as Spencer Tracy once observed "what's there is choice" (actually, he said cherse, in his inimitable tough guy way).



Squabs with Tarragon

2 D'Artagnan squabs, split in half 
S&P
2 oz butter
1 t flour
1/2 cup reduced stock*
1 T tarragon vinegar (I put tarragon in ww vinegar a few days before)
1T Madeira


Sauté the squabs in butter till cooked and brown, about 12 minutes (do not overcook, it will make the meat taste liverish... go for medium!).  Pour off half the butter (if the butter has gotten too brown, toss it and add 2 T fresh butter) and add the flour.  Pour in the stock, madeira and the vinegar and adjust the seasoning.  Plate and pour sauce over the squabs and serve.




Roasted Squab with Currant Port Wine Sauce

2 D'Artagnan squabs

carrot sticks (optional)
¼ cup currant jelly
¼ c port
3 T demiglace
S&P to taste


Place a cast iron skillet inside the oven. Pre-heat the oven to 500 degrees and heat skillet for 15 minutes after it had come up to temperature Season the squabs inside and out with salt and pepper. Pull out skillet and set the birds on it and return to oven. Roast for 15-18 minutes, until squab reaches about 120 degrees. I tossed a few oiled carrot sticks on the bottom first as I read in a Ming Tsai recipe, it keeps the bottom of the bird from burning. Let rest for 10 minutes. The bird was perfect!



Warm the jelly and add the port and demiglace. Reduce till slightly thickened and glaze the bird.Brush the sauce on the bird after it's cooked and serve the rest of the sauce on the side.

Ice Cream Heaven from The Epicurean

The last dish on the Twain menu is Nesselrode Pudding.  This is my 3rd effort making this and I think my most successful.  I cooked the chestnuts in their sugar bath till the sugar caramelized a little and that made for a sublimely decadent flavor and texture.  Soaking the fruit in maraschino didn’t hurt either… it cuts through the luxurious ice cream in a lovely way.

What I discovered making lemon ice months ago was too much sugar means ice will not freeze completely.  This is why the original recipe calls for soaking the raisins and currants in syrup so they will not be hard frozen nuggets in the cream.  Using alcohol accomplishes the same thing.  Having the maraschino-marinated sour cherries as a foil to the sweetness finishes the dish perfectly. 

And what’s the history of this killer ice cream dessert?  Who was Nesselrode?

Nesselrode Pudding was invented by the king of chefs, Antonin Carême (1784-1833) in 1814 and named for the Russian diplomat Count Karl von Nesselrode (1780- 1862) who was astonishingly multicultural for his time.  Born aboard a Russian ship in port in Portugal, educated in Berlin and a Naval aide-de-camp to Tsar Paul at the age of 16, he went on to guide world politics as a statesman for the Holy Alliance (even intervening in territorial issues between the US and Russia over the “Oregon Country” boundaries in 1824) and one of the richest men in Europe thanks to his reward from a grateful French government for his successful negotiations to reduce the penalties imposed on France after Waterloo.

Ivan Day of Historical Food, felt that the pudding was originally molded to look like the classic English boiled puddings as a visual joke since it would be cold and light instead of warm and heavy.  I wrote about the dessert and the wonderful Maraschino liqueur that gives it punch in my first post HERE.

 It seems appropriate to have this at the end of a great dinner… and it will make you smile with pleasure when you dip your spoon into the sinful chestnut cream and boozy custard as Mr. Twain must have done. The quote used for the dish was:" His motto was, 'Meat first and spoon vittles to top off on.' " You can definitely be topped off with this!


Nesselrode Pudding based on Jules Gouffé ‘s 1874 recipe

¾ c sugar
1/3 c water
1 c heavy cream
1 cup milk
2 egg yolks, beaten
1 t vanilla
1 oz raisins
1 oz currants
1/3 c whipped cream


Nesselrode Sauce

1 egg yolk
1 t sugar
½ c cream
12 marrons glacés *
12 frozen sour cherries marinated in 2 T maraschino liqueur


Put currents and raisins in a bowl with the maraschino liqueur and let sit... overnight is best.

Take the chestnuts, sugar and water and put in a saucepan on low heat for 10 – 15 minutes until sugar thickens and caramelizes slightly.  Let cool to lukewarm and puree with the cream and milk then strain.  Put in a saucepan with egg yolks and bring to 160º over low heat.  Remove, add vanilla and  strain again and cool.

When it has cooled, prepare in you ice cream maker and at the end put in the fruit and marinade.  Freeze in 1 large or individual molds. This makes 4 small, very very rich servings!

While the ice cream is freezing, prepare the sauce.

Stir sugar together with egg and add cream.  Put over a low frame, stirring constantly until thickened add the maraschino.  Refrigerate.

Plate ice cream, drizzle sauce on plate and place cherries and marrons glacés around plate.  ~~~Word to the wise… CHILL the plate and don’t walk away from the mold… it will droop (see the photo below)!

*To make them, take some cooked and peeled chestnuts and put in sugar syrup for 5-10 minutes over a low flame.  Drain them and set aside.






Next, the menu quotes Twain:

”That Otard if you please.  Never take an inferior liquor, gentlemen, not in the evening in this climate.  That’s the stuff, My respects!” Evidently Twain thought highly enough of the cognac to ask for it by name.  There are reasons for this allegiance beginning with a fine long pedigree.



The Otard family came from the Viking Ottar who arrived in Scotland to burn and pillage 1200 years ago and ended up staying, collecting a title and building a Castle – DunnOttar -- built between the 13th and 17th centuries (but an early dark ages fortress would have been there before the existing ruins).



The Ottars followed the Stuart cause with James II to France in 1688 (and their lovely castle was pulled down for scrap as a punishment for their politics) and were made Barons Otard in 1701 by a grateful French king.  


They bought the 1000-year old Chateau de Cognac in 1763 and founded a cognac firm in 1795 after return from exile during the revolution (his neighbors released the Baron from certain death and he escaped to England).  Their product is still considered one of the premier examples of cognac and an Otard still owns the business,  making it one of the oldest family-owned companies in the world.


The quote, “Westward the Jug of Empire makes its way” marks the closing of the dinner, with whisky.  We know this was a favorite beverage of Mr Twain and the line is an allusion to Twain’s “Life on the Mississippi” wherein he relays his theory of whisky’s role in the advance of civilization:

“How solemn and beautiful is the thought that the earliest pioneer of civilization, the van-leader of civilization, is never the steamboat, never the railroad, never the newspaper, never the Sabbath-school, never the missionary -- but always whiskey! …But whiskey, you see, was the van-leader in this beneficent work. It always is. It was like a foreigner -- and excusable in a foreigner -- to be ignorant of this great truth, and wander off into astronomy to borrow a symbol. But if he had been conversant with the facts, he would have said: Westward the Jug of Empire takes its way.” 
- Life on the Mississippi



And so dinner draws to its conclusion: “They continued to fetch and pour until I was well soaked and thoroughly comfortable.” Twain would have retired downstairs to play billiards with the other gentlemen in his party… smoking his cigars and perhaps walking the few blocks home in the chill winter air.


Heck of a party, heck of a year… and so, to you all, thanks for all of your support for lost past remembered.

Do please enjoy this wonderful drink, Sparkling Champagne Cider, based on 1869’s Cooling Cups and Dainty Drinks.  I toast you all!





Sparkling Cider for 2 based on an 1869 Recipe

½  c good cider
½  c sparkling wine
2 t orange flower water
½ drop Neroli or Bergamot essence from Aftelier 

Pour all into glasses and serve.  The neroli perfumes your mouth in a divine way!

Thanks to Gollum for hosting Foodie Friday


For any of you who want some fun turkey tips, drop on over to D'Artagnan and watch the fun turkey videos that I sat in on... fun to make and fun to watch.... Ariane is a natural!

Friday, November 12, 2010

Mark Twain’s 1906 Players Club Dinner, Part 1



I began this blog a year ago!  In that time I have had over 100,000 visits, learned about many things that I had always been curious about, sharpened my photography skills (still a way to go on that one!)  found some spectacular purveyors of food, drink and scents and met many wonderful blog friends who have been tirelessly supportive and generously shared their enjoyment of life in general and food in particular.


The whole idea of Lost Past Remembered began in 2008 when I discovered a cache of 19th century menus at the Player’s Club in NYC.  From there a blog was born. I began to make things I had always wanted to make and share old favorites from my personal recipe stash, realizing that in choosing my blog’s name I had given myself a gigantic playing field.  At this point the 90’s are history, aren’t they?

In honor of this milestone, I thought I would revisit my first post and create the whole menu that was served for Mark Twain in 1906 since the first post was all talk and no cooking (I had made Nesselrode Pudding the Christmas before, sans photos).   Because of the number of dishes, the post will come in two parts.  Most of the recipes have come from Delmonico’s 1894 recipe book, The Epicurean by Charles Ranhofer, as it was a familiar favorite restaurant for Twain. 

As I said in my first Twain post  , this was a welcome-back dinner and for it the Player’s pulled out all the stops.  Twain quotes were used throughout to illuminate the menu. 



Original 1906 Twain Menu



To start, caviar.  From Ranhofer’s description of cavar in The Epicurean, it has changed somewhat from what we eat today.  It was more like pressed caviar and although the US produced its own excellent variety, the preferred source, then as now, was the Caspian Sea.







Served with lemon and onion, as it would have been 100 years ago, it is still a great way to start out a grand occasion as the accompanying quote in the menu said; “ it is peradventure that manner of thing which of late the unbelievers have brought from over the great seas?  You bet… sturgeon eggs are that and so much more.


The Beluga sturgeon is the rarest Caspian Sea variety.  It can live to be 100 years old, grow to 30 feet and weigh up to 1800 pounds.  It takes 20 years to mature and produce roe.  Before the fall of the Soviet Union, the catch was strictly monitored. Without this protection the magnificent Beluga sturgeon will soon be extinct thanks to an explosion in illegal poaching (take care that you know where your caviar comes from before buying, -- encourage legal sources by buying from them).



Next, Oysters, “A blowout ain’t anything as a blowout unless a body has company” said Twain.





Oysters were served simply with shallots, lemon and salt and pepper at the turn of the century (I added tarragon).  That hasn’t changed -- they are still best served that way.  In the 19th century oysters held a peculiar place on the New York food chain.  Plentiful enough (on any day in the late 19th century, 6 million oysters would be harvested from NY Harbor) that poor people could eat them, yet given a Minton dish and silver fork, equally at home in a very elegant dining room. Sadly,  by the early 20th century, oysters were gone from the harbor due to pollution and over-fishing and were imported and only consumed by the wealthy.

Dinner Table from The Epicurean

Also at table would have been celery dishes -- long, heavy, cut-glass celery dishes.



I remember this from my grandmother’s table as a child.   At any large dinner there were always cut glass celery dishes with radishes and accompanying salt dishes.  It is easy to forget that my grandmother would have been in her 20s in 1906… this was her youth!  All of the old-fashioned ways she had were born in the turn of the 20th century.






In 1906, no fine meal would be complete without turtle soup and the Twain quote for it on the menu read ""We had a soup that had something in it that seemed to taste like the hereafter, but it proved to be only pepper".  


Green turtle was a dish for the rich in New York and was seen either on its own or in a soup. The green sea turtle was so named because of the yellow-green tint to the fat of the under-shell called the calipee, and green calipash gelatin from the upper shell that gave it a special flavor and gelatinous texture. The green turtle averages 2-6 feet in length and 300-400 pounds when fully mature and lives in warm, tropical areas. According to the NYTs, a private cook would procure a small 30-pound specimen for home use.  It was on every menu of the fine restaurants, private clubs and well-to-do homes of the day. Today it is a protected species.



When I was young, I tasted Green Turtle Soup at The Lotos Club in New York City   (Mark Twain called The Lotos the “Ace of Clubs”).  It was originally on 14th Street and Irving, only a few blocks from the Player’s Club on Gramercy Park in NYC.  Twain would often walk between them, enjoying the society of both places


Like the Players Club, The Lotos Club was begun by Twain and others to cater to writers and journalists and friends of the arts toward the end of the 19th Century.



By the time I visited, it had moved into a beautiful townhouse on 5 E 66th Street.  I ate the turtle soup reluctantly at a meal there (I had a pet turtle as a child so eschewed eating the little beasties in memory of my beloved pet).   What I remember most about it was that it had an amazing green color, a slightly viscous texture and that was perfumed with sherry.  I felt guilty about it, but it was delicious and seemed very sophisticated  to my young eyes.

Alice in Wonderland, Mock-Turtle

For this menu, I made “mock turtle” using ideas from an 1891 NYTs recipe since green turtle is off-limits.   The green color and flavor I longed for was arrived at with the help of soaking herbs in Madeira… brilliant idea.  I wanted it greener still so just before serving, I put it in the blender with more herbs, strained it and, voilá -- there was the perfect calipash-green I wanted.  The soup is light and delicious.  My biggest pointer would be to use homemade stock.  The packaged stuff will not work… and will give the soup an  “off” taste.  Mock turtle is usually made with veal stock, a stock made with calves head to give the soup the gelatin it needs to be more like turtle soup (sorry, no calves head this time!).  Turtle was an expensive delicacy in the 19th century, but the new middle classes loved the idea and mock turtle was born and became extremely popular.  These days you can add a little gelatin to rich stock and get the same effect should you not feel like boiling a head!  It is slightly thickened, not aspic like.



Mock Green Turtle Soup serves 6

4 c good homemade stock (beef or chicken)
slice of ham or ham bone
 a sprig of marjoram,
2 sprigs of parsley
½ an onion, sliced
pinch of cloves
S &P

2 T butter
2 T flour

2 sprigs each marjoram, thyme basil and parsley, roughly chopped
1 cup Madeira from the Rare Wine Company

1 sprig parsley
1 sprig basil
½ t gelatin softened in ½ c stock (optional)
lemon slices


Marinate the herbs in the Madeira for a few hours or overnight.

Put stock, ham herbs onion cloves and salt and pepper in a pot and simmer for an hour or 3 if using a ham bone.

Strain the stock, skim any fat and blend with the butter.  Add the herbs from the Madeira, reserving the Madeira.
The NYTs recommends leaving it overnight at this point to lose the raw taste.

Just before serving, heat the soup, add the gelatin then remove a cup of stock and blend with the extra herbs.  Add this back into the soup, strain, adjust seasoning (adding some of the herb scented Madeira if needed) and serve with a lemon slice in each bowl.

After the lightness of caviar, oysters, crudités and turtle soup, it’s time to have a little meat. In this case, it is Frog’s legs.  “It might be a canary, maybe, but it ain’t: it’s only just a frog.”







 If you’ve never had them, you are in store for a treat.  I know everyone always says this -- but they are chicken-like with a hint of troutiness, very delicately flavored with a texture like chicken wings and wonderful in this deviled style that really needs a renaissance.  If you can’t get them, this works beautifully with chicken wings.  If the sauce is too much for you, a good ketchup with a little horseradish would be great with these fried frogs legs.  The deviled crumb is a little unruly but delicious.




Deviled Frog’s Legs

1 lb frogs legs
S & P
¼ t nutmeg
1 T lemon juice
1 T Dijon mustard
½ t dry mustard
4 T melted butter
1 c breadcrumbs
Deviled Sauce

Season frog’s legs with salt, pepper and nutmeg.  Combine mustard, lemon juice and butter and coat the frog’s legs with it, then roll in bread-crumbs.    Broil for 10 minutes turning once until browned and serve with Deviled sauce.


Deviled Sauce


2 T vinegar
1 ounces chopped shallot
a few parsley leaves
a sprig of thyme
a clove of garlic, crushed and chopped
1c espagnole sauce (see recipe in sweetbread's recipe)
a pinch of pepper
a pinch of cayenne
1/4 c red wine
1 T mustard
1/2 t dry mustard
1 T tomato sauce


Cook the vinegar, shallot, herbs and garlic for a few minutes.  Allow to steep.  Strain and add the rest and serve warm.   




After that came sweetbreads, “The precious juices of the meat trickling out and joining the gravy archipelegoed with mushrooms.”  This is a complex preparation.  It is best done in pieces.  I hadn’t made an espagnole sauce in years but there’s a reason it’s called a mother sauce.




Sweetbreads au Monarch for 2

¾ lb sweetbreads, trimmed, boiled and pressed *
2 T butter
1 c Madeira sauce**
2 circles of bread
chicken quenelle with truffle ***
a few slices of truffle from D'Artagnan
1 artichoke bottom, cooked and cubed
2 mushrooms, sliced
2 crawfish tail or jumbo shrimp

Saute the sweetbreads in butter, remove and keep warm.   Saute the mushrooms in the butter.  Add the artichoke and foie gras and crawfish tail or shrimp and cook till done.  Return  sweetbread with truffle slices to pan and coat with sauce.  Put a toasted circle of bread on the plate.  Arrange mushrooms, foie gras and artichoke on the plate.  Place sweetbread, quenelle and crayfish/ shrimp on the toast and nap with remaining sauce.


**Madeira Sauce
2 C Espagnole sauce
½ c chicken stock
1 T truffle pairings, truffle from D'Artagnan

Reduce espagnole, stock with truffle pairings till thick then add Madeira, slowly.  Strain and use.

Espagnole Sauce

4 T butter
4 T flour
6 cups homemade beef or veal stock
2 t tomato paste


Saute butter and flour slowly over low heat until dark brown… do not burn.   Add stock and tomato paste and cook for an hour or so until slightly thickened.  Add the demiglace.  You should have around 2 to 2 1/2 cups.


***Chicken Quenelle

¼ pound chicken breast
2 T pate a choux ^
1 T butter
pinch nutmeg
S & P
2 T cream
1 egg white
2 t chopped truffle from D'Artagnan

Combine ingredients in the food processor and blend.  Put into small, well buttered molds.  Sit in a saucepan with boiling water coming up to 2/3 of the sides of the mold ( you will have a little extra).  Cook on a low heat for 10 minutes and unmold.

^Paté a Choux
1 c water
1 ounce butter
1/3 lb flour (1 ¼ c)
1 egg
2 yolks

Melt butter in water and stir in flour till well mixed and the mixture pulls away from the pan.  Remove from heat and add the eggs one at a time, stirring rapidly.  Remove what you need for the recipe and get the bonus of little puffs!  Pipe them on a parchment lined sheet pan in a 425 oven for 20  minutes.  Remove, poke with a toothpick to remove steam and cool… pop in the freezer and you can make a quick dessert any time!



Next comes the palate cleansing sorbet, “a little punch behind”.  For this I chose Maraschino Sorbet: made with lemon ice, maraschino liqueur, a little pureed sour cherry and punched with sparkling wine.

Maraschino Sorbet or Sparkling Crimson

2 c maraschino sorbet
1 bottle sparkling wine


Put a scoop of sorbet in a glass, pour sparkling wine over sorbet, stir and serve

Maraschino Sorbet

1 cup lemon ice*
1 ½ c frozen sour cherries
2 T Maraschino liqueur
1 beaten egg white (optional)

Take the lemon ice mixture and combine with cherries.  Cook for 10 minutes until cherries are cooked.  Push the contents through a fine mesh strainer, add maraschino and egg white if you choose and freeze.


*Lemon  Ice:

2 cups water
1 1/3 c sugar
½ c lemon juice
Grated rind of 2 lemons

Boil the sugar and water together and reduce  a little to a syrup.  Add the lemon juice and peel and put in the freezer.  If using in the cherry sorbet, stop before freezing.


Stay tuned for next week… squabs and Nesselrode pudding, a  chestnut ice cream with a  maraschino cream for the grand finale of the Mark Twain Dinner!!!


Thanks to Gollum for hosting Foodie Friday

Special thanks to all of the purveyors who have made my exotic dishes possible through their generosity and sharing of expertise.  I couldn't have done it without them!

and 
The Rare Wine Company ( & Mannie Berk, My Madeira patron!)

Lastly, a special mention to Ken Albala, food historian extraordinaire, who encouraged me to go to Oxford and has helped me get things right with his love and knowledge of history. 
and
Thanks to Dan Perrelli and Sarah Gim for my magical
Los Angeles weekend at Lambapalooza that made me 
feel like I had been blessed by a fairy godmother/father 
to be able to hobnob with so many passionate food and wine lovers.