Welcome to another The Gilded Age recap from the perspective of food and entertaining.
Just when you have seen everything, the obscenely wealthy create yet another way to amuse their guests. In S1E06 Gladys accompanies her brother to a tea party with Mrs. Fish to find out it was tea for dolls. Mamie Fish was a real-life socialite. Known for her quick wit and outrageous parties in New York and Newport, she may not have been the wealthiest member of the society set, but she was known as the most fun. She was actually a patron of New York’s annual doll show. What fun!
Of greater consequence in entertaining was planning a luncheon for the great Mr. McAllister at the Russell home. The service was to be French but the food English. Church is confused. What will they serve? “Fish and Chips? Suet Pudding? or what about Boiled Beef and Carrots?”
Bertha wisely recruits Bannister from across the street to help ensure the luncheon is a success. Adding to the confusion he reveals that the English eat asparagus with their fingers. Best to avoid asparagus.
Chef Monsieur Baudin is up to the challenge and we know that he serves chilled vichyssoise and Eton Mess.
Service in the Gilded Age
“Removes” is likely one of the most confusing French courses since it isn’t actually a course at all. It’s the portion of the meal used to switch out the side dishes in preparation for the roast course.
The salad course is different than what we are accustomed to today. This course is quite simple and utilized as a means of encouraging digestion. Salad was typically served in a salad bowl, of course, and was nothing more than a simple bed of greens with a light dressing.
Our recipe today is the delightful Eton Mess. And yes it is supposed to look like a mess made by schoolboys!
The Gilded Age Show News
Gilded Age in History
- German immigrants revolutionized the American Beer Industry
- “Conspicuous Consumption”: How Robber Barons Flaunted their Wealth
Traditional Eton Mess
Equipment
Ingredients
- 4 cups strawberries, hulled 500 g
- 2 tbsp. caster sugar superfine sugar*
- 2 cups heavy whipping cream 500 m
- 2 tbsp. icing sugar
- 1 tsp. vanilla extract
- 6 meringue nests or homemade**
Instructions
- Macerate the strawberries: Slice about two-thirds of the fresh strawberries, hulled and toss with 2 tablespoons caster sugar (superfine sugar). Set aside for at least 30 minutes. They will release juice and soften slightly. This is what gives the dessert its colour and sauce
- Prepare the remaining strawberries: Halve or quarter the remaining strawberries and set aside. These go in at the end for texture and freshness.
- Whip the cream: Pour the whipping cream into a large chilled bowl. Add the icing sugar and vanilla extract. Whip to soft peaks only. Stop before it gets stiff. You want it to fold and drape, not stand in peaks. Over-whipped cream will make the mess too dense.
- Break the meringue: Roughly crumble in three meringue nests — you will need different-sized chunks for texture, as well as a little fine dust. Leave one cookie to garnish.
- Assemble: Fold the macerated strawberries and their juice through the whipped cream in two or three turns. Add the crushed meringue and the reserved fresh strawberries. Fold again, no more than three or four times. You want visible streaks of strawberry, cream, and meringue. Do not overmix.
- Serve immediately: Spoon into glasses or a large bowl. Serve within 20 minutes. The meringue will begin to soften after that, which is acceptable, but you lose the crunch contrast. Garnish with a fresh strawberry and meringue cookie if you like.
