So, what's on your menu for your holiday entertaining? Might it include Galantine of Duck? I thought not. But back in 1958, House & Garden suggested it as part of a holiday open house menu. This is why I love these old magazines. The recipes were kind of fancy compared to the way we cook today. But that said, don't you think that Lobster Supreme and Paupiettes de Veau sound a lot more sophisticated than Sliders (can we please call those little hamburgers by a different name?)
Truth be told, what initially caught my eye were those glossy black lampshades. But then I focused on that intriguing looking dish in the foreground which just happens to be the Galantine of Duck. In case you're wondering, a galantine is made of meat that has been de-boned, poached, and then chilled and covered with aspic. That would explain the gelatinous looking stuff around the base of the galantine.
The rest of the menu included Pâté Maison, Hot German Potato Salad, Brioches, and Chocolate Roll. I actually think it all sounds rather tasty. But what might be even more interesting than the menu is the room where this photo and the others below were taken: the Manhattan dining room of James Amster, noted decorator and developer of Amster Yard where Billy Baldwin once had an apartment. With decor like this, I think you could serve chopped liver and everyone would still have a marvelous time.
(All images from House & Garden, November 1958)