Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. by Clarence E. Edwords
page 55 of 149 (36%)
page 55 of 149 (36%)
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"Lamb chops and brains breaded--sweetbreads--escallop of veal--fresh
mushrooms--Italian squash when in season--asparagus or cauliflower-- fried in fresh butter--dipped in beaten eggs--lime jus." "Fritto Misto" means fried mixture, and the recipe as we finally elucidated it is as follows: Take a lamb chop, a piece of calf brain, one sweetbread, a slice of veal, a fresh mushroom, sliced Italian squash, a piece of asparagus or of cauliflower and dip these into a batter made of an egg well beaten with a little flour. Sprinkle these with a little lime juice and fry to a delicate brown in butter, adding salt and pepper to taste. At the Gianduja, as at all other Italian restaurants not much affected by Americans, you will find an atmosphere of unconventionality that is delightful to the Bohemian. There is no irksome espionage on the part of other patrons, all of whom are there for the purpose of attending strictly to their own business, and the affairs of other diners are of no consequence to them. There is freedom of expression and unconsciousness, most pleasing after having experienced those other restaurants where it seems to be the business of all the rest of the guests to know just what you are eating and drinking. There is little of the obnoxious posing that one finds in restaurants of the downtown districts, for while Italians, in common with all other Latins, are natural born poseurs, they are not offensive in it, but rather impress you with the same feeling as the antics of a child. One of the little, out-of-the way restaurants of the Italian quarter is the Leon d'Oro, at 1525 Grant avenue, and it is one of the surprises of that district. Lazzarini, he with the big voice, presides over the tiny |
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