Vintage Cookbook Centerfold of the Week


Voila the Swordfish Mirabeau from the Gourmet Menu Cookbook, 1963.  I would tell you what’s in it, but there’s no recipe in the book.  I looked for twenty minutes – it’s not there.  It looks like it’s just a couple of flattened-out swordfish steaks with a very time consuming geometrical pattern of anchovies and olives.  (A quick Google search seems to show that if you throw some anchovies and olives on pretty much anything it’s “a la Mirabeau” – something I learned today.)

 Hopefully you won’t produce Vomit Mirabeau when you drink too many glasses of wine because it’s so fucking salty!

One thought on “Vintage Cookbook Centerfold of the Week

  1. Just for the fun of it, I tried to guess what it was before I read the description. I came up with anchovie and olive omelet. Sounds tasty, no?

    Speaking of anchovies, there’s a real interesting vignette about anchovies and oranges from James Michener’s IBERIA, talking about his days on a spanish steamer. If you ever plan to go to Spain, IBERIA is absolutely required reading.

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