Comments on: Melba Toast has a surprisingly romantic history

By: Clearly Composed

Clearly Composed — Sat, 14 Aug 2010 18:35:03 +0000

That’s sweet. I will smile at the melba toast next time I see it. :)

By: Tori

Tori — Fri, 13 Aug 2010 15:17:26 +0000

Thank you for sharing. Knowing the story behind products we use and/or consume really makes it easier to form a love and appreciation for them. This is a great story.

By: Patr

Patr — Thu, 12 Aug 2010 19:11:43 +0000

Peach melba! Must make it this weekend – the peachs here in TX are delish right now. Thanks for the post and stirring my memory for the recipe.

By: April

April — Wed, 11 Aug 2010 14:43:25 +0000

Have you ever eaten at Escoffier’s at the CIA in Hyde Park, NY? He would be proud to have his name on that restaurant. It is run by the top teaching chef’s in the country and the student’s cook on a nightly basis. The Pan Fried Dover of Sole – indeed pan fried in butter at tableside – is the best fish I have ever eaten! (Julia Child’s recipe!)

By: Scraps

Scraps — Tue, 10 Aug 2010 16:01:56 +0000

Reading Escoffier’s cookbook is an interesting experience and the food is both incredibly simple and insanely complex at once. His fried egg is nothing like we think of fried eggs, and fried eggs topped nearly everything.

My favorite (of the ones we did during French Classical) was the dish that was a large crouton, supreme chicken, asparagus, crawfish tails and the fried egg. You cut down through all the layers at once and the egg yolk created the sauce for the dish.

By: Rose

Rose — Tue, 10 Aug 2010 10:50:43 +0000

Funny, I was looking for some melba toast yesterday at Whole Foods. I plan to make Bittman’s tomato jam this week and thought melba toast with a little cheese (goat? feta?) would be a perfect base for it.