"Helpful person" > wrote in message
...
> On Tuesday, January 26, 2016 at 8:34:21 AM UTC-5, sf wrote:
>> On Tue, 26 Jan 2016 12:50:24 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> > "MisterDiddyWahDiddy" > wrote in message
>> > ...
>> > > https://www.washingtonpost.com/news/...a-century-ago/
>> > >
>> >
>> > LOL some of those sounds awful)
>>
>> To be fair, they are mostly menus from fairly pretentious restaurants
>> (not everyday food), however that Fricassee of Calf's Feet was truly
>> gag worthy.
>>
>> The text ("One tendency that has almost totally vanished, for example,
>> was the practice of eating plates of raw vegetables as an appetizer.
>> For much of the 1900s, restaurant-goers would start their meal with
>> plate of celery, radishes and olives") did remind me of my
>> grandparents. When I was a child, they accompanied every lunch and
>> dinner with a plate of raw carrot and celery sticks - radishes in
>> season. No olives that I can remember, but maybe olives were winter
>> fare and I don't remember.
>> >
>
>
> Nothing wrong with calves feet. I wish I could get them from my otherwise
> amazing butcher. They are a great source of gelatin, back then known as
> aspic.
>
> Raw vegetables as an appetizer has certainly not disappeared, very popular
> in France.

Not so much at Chipolte.