Classic dishes that have disappeared

Tomato aspic Down South.

It was once a holiday table showstopper.

I miss my Mom and Aunts jello salads on holidays.

Crown Roast of Frankfurters.

^Its still served at the annual DL banquet.

I still do a waldorf every year!

R1, a friend of mine is making Waldorf salad to take to a Thanksgiving gathering tomorrow.

Oysters Rockefeller

All of the classic dishes have disappeared. And so have the new ones.

Tuna casserole, sadly.

Salmon mousse

One of my aunts used to make a Waldorf Salad in a Jell-O mold. I think it had lime Jell-O and whipped cream in it. It was chartreuse. I still have nightmares about it.

[quote]Tuna casserole, sadly.

I've made it twice recently.

[quote]Salmon mousse

This is why it disappeared.

So much white trash, so little time until the turkey hits the fryer… y’all sick.

Waldorf salad may not be obligatory at thanksgiving but it has certainly had a resurgence. It’s hardly forgotten.

Most of the things people will post will probably be past their peak popularity but enjoying a resurgence because of the retro crowd. People eat a greater variety of dishes now. The old favorites may no longer he unavoidable, but they remain among the many things people eat currently.

Enough of my classic dishes have disappeared from my cabinets over time. Thanks to the bitch who lives next door to me.

Lobster thermidor

Chicken in Aspic

He’s kind of interesting. Makes no secret of how gross aspic can be.

Date nut bread with cream cheese as a snack.

Cold salmon mousse.

Steak Diane.

Vichyssoise

Sauteed calf liver

Cocktail franks in blankets.

Jewish kishke. Schav. Buckwheat groats, Farfel. Baked carrot ring.

Molasses on toast

Cherries Jubilee

Bananas Foster

Baked Alaska

Steak Tartar

Ham salad

Baked Alaska

Beef Tongue

Nesselrode Pie

Chicken Croquettes

Deviled Crab

Turkey Tetrazzini

Chicken Kiev, Chicken Cordon Bleu

Chicken A La King

[quote] Chicken Kiev, Chicken Cordon Bleu,Chicken A La King

These are still found everywhere, In cans and frozen.

Sketti

Canned chicken kiev? Not in major US cities.

Pancakes Barbara.

I'm surprised no one's listed Ambrosia (yet).

Oops, here's the link,

Beef Wellington.

Chicken Amandine. Haven't seen it in ages.

“It’s wrong. It’s shockingly wrong!”

Stouffer's has Chicken a la King and Swanson's has the canned version. Good luck finding it on a restaurant menu.

There are frozen chicken kiev and cordon bleu.

Steak au poivre.

Strawberries Romanoff.

[quote] Steak au poivre.

I saw that on a menu a few weeks ago.

My full set of McDonald's Hercules collectors plates. All sadly gone.

Chicken Marbella

Baked Pears Alicia

Peach Melba.

Chicken Divan

Clams Casino

Tournedos Rossini

Peach Melba

Spumoni ice cream with claret sauce.

Chicken Pepperoni

Things done tutti frutti.

McRib.

Not a dish, but what about Roquefort Dressing?

Isn't that just blue cheese?

chocolate mousse

lemon chiffon pie

French silk pie

Shrimp newburg

Not a dish, but I remember my mom making lime daiquiris in the blender.

It's not that old of a dish, but I am missing potato skins (with bacon, cheese, and sour cream). There's a neighborhood restaurant in my town that took theirs off the menu around the beginning of Covid.

Places like Hard Rock Cafe and Hooters don't even have it on the menu, anymore.

Creamed Onions.

Pretty much anything with veal in it. Used to be very common on restaurant menus ... now it's rare.

[quote] Used to be very common on restaurant menus

Perhaps people stopped trying the veal.

You bitches are clearly spending too much time at McDonalds! Try eating in real restaurants every now and then...

Watergate salad, back in the day when the meaning of "salad" was rather elastic.

Goulash. It’s that time of year and here’s a good recipe if you need one.

^Whoops, falling asleep.

Lemon meringue pie…man, I love that, perfect combination of sumptuous sweet and bitter.

Hermit cookies

Penuche

Indian Pudding

Lady Baltimore cake

Malted Milk

Crepes Suzette

Charlotte Russe

[quote]Pretty much anything with veal in it. Used to be very common on restaurant menus ... now it's rare.

I think every Italian, Spanish and Portuguese restaurant in NJ has a veal section on their menus.

Shrimp cocktail - once it was a staple of menu restaurants and now rather rare. The linked article traces its history to 1950s Las Vegas.

Chicken Kiev - already mentioned but it was an important dish from my college years and its showy presentation at the old Russian Tea Room. Every few weeks some friends would spend a weekend in NYC, replenishing our novelty cigarettes at Nat Sherman and having dinner at the Russian Tea Room which was fun still in the late 1970s. Like Beef Stroganov and Veal Orlov (a French dish, actually), the exoticism of things High Russian faded and the dishes disappeared.

Oeufs Drumkilbo...I think the recipe was featured in some thread here? The Queen Mother's favorite breakfast. It was so intriguing -- someone recommended the cookbook 'A Taste of Mey' which contains recipes from Castle Mey --- waiting for it to arrive.

Coddled eggs.

I prefer my eggs to be of sterner stuff.

Veal Prince Orloff.

Sperhüven Krispies

Spitzbuben

No, Roquefort dressing is not Blue Cheese. Blue Cheese dressing is Blue Cheese.

This removes certain Thanksgiving joy.

For some reason foods where it was like the food name and then like a person name always irritated me. Like Steak Diane, Peach Melba etc. maybe they annoyed other people to in that they don't really tell you anything about what it is you're eating and maybe that's why they disappeared because people had no idea what they even were to order them.

A lot of the stuff in this thread though well maybe not in restaurants which I don't know cuz I don't go out a lot. But pretty much most anything here the supermarket delis around me make. There used to be one that had chicken cordon bleu that I really like that you could take home and just heat up but about 2 years ago they stopped making it and I'm still really sad about it. That along with the little chicken fried steak dinner steak make where might go to.

[quote] the little chicken fried steak dinner steak make where might go to.

[quote]Coddled eggs.

You obviously don’t know any 40something Beverly Hills dwellers realizing that the momma window is closing

'Chef John's American Goulash' is also referred to as 'American Chop Suey.'

Another classic dish. No?

American goulash is the forerunner of Hamburger Helper.

Was there a coddled egg revival that I missed? I think I gave away the Spode egg coddlers I inherited from Mom.

Green Goddess dressing.

Tomato aspic was very popular across the country.

Just because one ate it in the South it doesn't follow that it was ever a "Southern dish."

I had it before 2000 in Iowa, Missouri, Nebraska, Colorado and California.

My work had me invited to a lot of older-people's houses with my business travels, and it was presented as something fine and traditional.

Schnitzel

r75, I see that ALL over the place now

R76 -- Pre-paid funeral insurance salesman.

In 2020 when we were not meeting up for Thanksgiving I made myself turkey Prince Orloff from Julia Child's recipe (turkey instead of veal) and it was fabulous.

Man I loved Ambrosia and tuna casserole as a kid.

I make a tuna pasta salad that evokes tuna noodle casserole. It includes parm and baby peas.

Which of these dishes are worth an update?

Given how much people love Jello where I'm from and every buffet or family dinner holiday dinner I've ever had included multiple jello dishes and molds I'm quite surprised that I'd really never even heard it tomato aspic let alone ever tried it. Until today I had no idea exactly what it was.

Mock Turtle Soup. I remember seeing it in grocery stores as a kid and and wondering why they were making fun of turtles.

I have made a cranberry ring mold for Thanksgiving dinner. When my spouse told another guest, her response was "You mean from the 1960s?'

Well! I never in my entire life . . .

r78 Green Goddess dressing doesn't have avocado in it.

[quote]Lemon meringue pie…man, I love that, perfect combination of sumptuous sweet and bitter.

I think of lemons as SOUR, not bitter.

List of retro dishes that deserve a comeback. ???

French onion soup

[quote] Schnitzel

with noodle?

R89 is literally everywhere

I’m having Beef Wellington today, so there!

And risotto!

I make chicken tetrazzini, it’s a good dish in the winter.

Years ago (in the 70s or 80s) Calvin Trillin had a name for these type of restaurants that served 50s-60s food. Places that everyone in town considered “Fine Dining”, ie white tablecloths, Muzak on low. Can’t think of any still existing in my small city which has a very strong restaurant scene.

I wish r91. I still make it sometimes.

My aunts served Waldorf Salad but never at Thanksgiving. They also did green been salad but never for Thanksgiving and always with French cut beans. Jello molds were for summer not Thanksgiving or Christmas.

Escalloped potatoes were a standard—easy to make and filling.

R88, I will say that pineapple upside-down cake is a retro dish I revived. I had a cake by another name in a restaurant and it was very much the same flavors as the stuff of my childhood, if maybe a bit more adult and balanced in their composition. This set me on the path of making a slightly modified pineapple upside-down cake that was fucking delicious. I served it once to my husband thinking he would hate it, as he is both younger and from another part of the world where cakes are less gooey and less sweet. Instead, he asked me all the time to make more. It's one of the few past food fads that I can think of, certainly the only sweet one, that I was happy to rediscover.

Tripe. And Thank God!

I truly loathe pineapple upside down cake. It was my father's favorite, so my mom made one for him on his birthday every year. You don't see it around so much anymore, but for those who like it, here's a gay-approved recipe.

I like pineapple upside-down cake and I think it has made a bit of a comeback.

Waldorf salad has made a small comeback, but sometimes chicken is added, which doesn’t make it any better.

We have a local Mexican supermarket chain and their bakery has pineapple upside down cake which is absolutely marvelous.

You can't even find good, true Schnitzel in bakeries and pastry shops. And I'm not going to try to master the patience for THAT dough at my advanced age, and I'm a baker.

[quote] Tomato aspic was very popular across the country.

But it was not popular up and down the country.

R102 why would you need dough for schnitzel?

R102 is RETARDED, r104.

1-2-3

I loved 1-2-3.

1-2-3.

I can count to 3!

That makes me miss the layer gel on my mom used to make on Thanksgiving and Christmas it was like a base layer of red usually with apples and pineapple in it sometimes grapes. A middle cream on my cottage cheese type layer I think it was made with ricotta maybe in Philadelphia cream cheese and pineapple. And then at top layer of green with nothing added and then served with whipped cream on top.

I'm pretty sure it's an easy recipe to find and I'm a little sad I didn't learn exactly how to make it from her.

Schnitzel is a meat dish, similar to breaded veal or a chicken-fried steak. It is not a pastry. I think the poster above meant strudel. At least, I hope she did...

Re: Waldorf salad - If made properly it is quite delicious. I've seen/had some ghastly versions around the world, but here is how my family has made it for years: a bunch of red (seedless or seeded) grapes, sliced in half; four golden delicious or other sweet, mild apple, peeled and cut into chunks slightly smaller than the grape halves; two cups of sliced celery (like you would for stuffing), one half cup of chopped walnuts. Stir together with a couple of tablespoons of mayonnaise -enough for everything to be thinly coated. Then add about a cup of sweetened, whipped cream and mix together. The whipped cream is necessary to take the sour tang out of the dish, and allows the various flavors to meld. Proportions can always be adjusted to taste.

You need a recipe for that?

Most waldorf salads just use mayo -and god help me, I have seen some that included lettuce and tomato! I find when talking about food it's best to be specific... ;)

[quote] That makes me miss the layer gel on my mom

Your dad like the layer gel on your mom too. He used to lick it off.

Waldorf salad from Fawlty Towers.

Chicken a la King. Turkey a la King.

Yes, R93 -

Trillin called them “La Casa de la Maison House.”

If I ever catch you flashing your pussy to family I’ll call the police

I miss the Frozen boil in a bag dinners they used to be able to buy. My favorite was the chicken ala king but I also like with sliced beef. We would usually eat it with a slice of white bread that we'd tear apart into our bowl and then pour them over.

I was rushing and had a Brin fart.

STRUDEL, not SCHNITZEL.

So sue me.

I used to love the Pillsbury toaster strudel but now they've done something to it and the filing just doesn't taste right and they also made them smaller.

I remember the first time we ever got to try them was in 1998. Target was first answering our market and they open three super targets in our area and there's a promotion every Wednesday there would be a coupon for free item in the newspaper. Not only with my mom tried to collect as many coupons as she could from her neighbors but she'd also go to the area newspaper machines and grab the whole stack and leave the machine empty. Then she'd haul us four kids and have each of us go through each check stand using a coupon. It was somewhat embarrassing but at the same time we then filled our deep freezer a whole section of it which is boxes of toaster strudel. This was the spring of 98 and I remember on that same excursion buying a copy of entertainment weekly with Lilith Fair performers on the cover. It was Sarah McLachlan Natalie Merchant Paula Cole Missy Elliott and Liz phair. I also had just picked up Lizs white chocolate space egg album. I love all of those women and most of their albums are among my favorites. I've been lucky to get to meet two of them but hopefully I'll get to meet the other three someday.

I don’t go to restaurants much . Can you still find Cobb Salad?

Scrapple Bernice...

Scrapple needs a name?

Rumaki

Bernice had a way with Scrapple, r124...like Veronique and her sole.

Not a dish but an ingredient. Bronchweiger this liver pastes loaf that we used to make sandwiches with. Sounds disgusting I know.

R30- Trout Almondine- Haven't seen it in ages.

Anything amandine ... haven't seen in ages.

Meet me later...at the Almondine.

Rosenthal Studio Line Barbara Brenner Memphis

Veal Prince Orloff

tomato juice appetizer

Did we mention Shrimp Cocktail? Also meatloaf, which used to be a staple of American cooking.

Meatloaf is still heavily consumed in these DL parts.

Meatloaf turns up at diner is h places. Cobb salad is very much with us.

Chef salad used to be a thing on menus.

[quote] Mock Turtle Soup. I remember seeing it in grocery stores as a kid and and wondering why they were making fun of turtles.

As a power senator, I put a stop to that cruelly.

Mock Apple Pie, made with Ritz crackers. No apples required.

[quote]You bitches are clearly spending too much time at McDonalds! Try eating in real restaurants every now and then...nk

You think McDonald's serves Waldorf salad? Your comment makes no sense.

I love this thread it has both the Salmon Mousse sketch and the Waldorf salad sketch! My mother and I used the Betty Crocker cookbook from the 70s to cook yesterday! Roast turkey 🦃 with cranberry sauce and roast squash and potatoes I also have a cookbook called English Country Cooking that has some very old recipes like greengage crumble, how to make kidney pie etc

" Bronchweiger " -- thanks for the chuckle. r127

The “relish tray.”

Was never something I relished.

Braunschweiger

[quote]In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is nearly always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of pork liver sausage), however, is never smoked, nor does it contain bacon.

Beef hash.

Franks and Beans

Ham and bananas hollandaise

[quote]So sue me.

We'll be in touch.

147 is Vile! 🤮

Crown lamb roast. Hasn't totally disappeared but rare in the west. However when I worked wealthy mid-easterners and was their guest, I was served fabulous roasted lamb dishes a few times a week.

Any kind of crown roast, really.

I’ve got a Steak Diane recipe I want to try for a dinner party. We often serve fondue during the fall and winter. The dessert course is Bananas Foster. We like a bit of drama at our parties.

R150 when you say you worked these wealthy folks, do you as in scamming them or working their asses with your dick?

[quote]Any kind of crown roast, really.

This one needs to make a comeback.

[quote] This one needs to make a comeback.

It already did -- at R3.

[quote]Franks and Beans

It certainly hasn't disappeared from New England, where it remains a Saturday night staple, generally with home-baked beans, unless you're lazy.

[quote]Any kind of crown roast, really.

[quote]This one needs to make a comeback.

The hot dogs look like they're on their knees, praying to be rescued from this torture chamber.

Turkey Tetrazzini lives on as freeze-dried food for camping--famously one of the few things for camping that has always been pretty good.

Wasn't Turkey tettrazini Trillen's choice to replace regular roasted turkey on Thanksgiving?

Shrimp cocktail is on the menu at every steakhouse.

Apologies if I missed it, Pancakes Barbara.

I feel soufflé has faded from view.

A shame, as I love them (it's one of the very few things I am proud of cooking).

[quote]Apologies if I missed it, Pancakes Barbara.

And you missed it. About eight different times. I wish we could have, say, a year's moratorium on mentions of Pancakes Barbara. Oh, and that Gloria Upson ninny.

Sorry -- I did not read any of this thread except for the OP -- but I came here to tell you that, believe-it-or-not, I was invited to a Thanksgiving dinner at which I was served Waldorf salad!! Thankfully, the OP of this thread had prepared me for the shock.

Thanks, OP! DL forever!

Pickled pork hocks served chilled.

Christmas Poke Cake

That doesn’t have sushi!

R150 in Australia a crown of lamb is strictly expensive wedding banquet food.

Though after the post-Covid cost of living crisis who can afford those?

The crown roast is really an ugly spectacle. It must be delicious because it's really disgusting to behold.

I put it on par with Turkey drumsticks people buy at Renaissance Faires.

This

R50, I think veal lost favor because people began to realize how cruelly veal calves are treated. The tiny veal crates are one of the most egregious examples of farmed animal suffering you will ever see. Google "veal and suffering," and you'll never eat veal again.

It's true. I used to live in upstate New York where there are (believe it or not!) many farms. You could always tell which ones were the veal farms because of all the little igloo enclosures in the pasture for the veal calfs. it was sad.

I think i've only had veal once in my life. same with lamb.

Monte Cristo sandwiches. I really enjoyed these. They're like slices of French toast with a savory filling. Sounds gross, but tasted good with pancake syrup or jam.

Those are still quite common, R171.

Soufflé is everywhere…at any bistro or brasserie in the five boroughs, and more. Yes, even on Staten Island.

I'm almost 66 and never heard of Waldorf Salad being a Thanksgiving dish.

[quote] the veal calfs

Oh, dear!

We had a Waldorf salad at Thanksgiving and at Christmas every year when I was a kid, R174.

Are sloppy joes still popular in school cafeterias in America or any other countries? At home?

I'm 63, and grew up with them in school and at home here in my parts of America in my youth. Or were they perhaps regional?

R176 I condole you.

Ass

Eggs Tyrone

Chicken Maryland. Cooked in milk, I believe I tried making it once.

[quote] Trillin called them “La Casa de la Maison House.”

Thank you r117. I’ve read a lot of his columns-collected-into-books and they are always lots of fun.