...or at least furnish you the recipe.
Yes, it's time for another look at the culinary Carole Lombard. Over the years, we've given you her recipes for barbecue spareribs (http://carole-and-co.livejournal.com/204782.html), spinach and lettuce soups (http://carole-and-co.livejournal.com/469753.html), even recently an appetizer called "angels on horseback" (http://carole-and-co.livejournal.com/526001.html). Now we have one more for the list -- and we'll supply it. But first, some background:
One of the items I discovered while looking through Picture Play magazine, now online from the early 1930s (http://carole-and-co.livejournal.com/528880.html), was a story in the July 1933 issue called "Sunday Supper With Harlow," which featured several stars' recipes for Sunday evening supper, so often then deemed an afterthought following the afternoon dinner. (Families' dining habits may have changed in the ensuing eight decades or so.) As author Whitney Williams wrote, in Hollywood:
"...Sunday-night supper is the informal event of the week. It is the night that people go calling, relaxing around the supper table after the affairs of the week, the one evening in which worries and troubles are temporarily laid aside for the enjoyment of one's friends.
"Restaurants, of course, are patronized, but you will find the majority of the picture great in homes, partaking of some delicious concoction for which the hostess is famous."
Williams described several of those concoctions in the article. (When one considers how the industry worked in those days, with actors, directors, writers and technical personnel often working long hours five days a week -- and sometimes six -- it's no wonder that Sunday was deemed a vital respite before returning to the figurative chain gang Monday morning.)
Among the notables contributing recipes were Miriam Hopkins, Lilyan Tashman, Kay Francis, Sylvia Sidney, Norma Shearer...and Carole Lombard, with something she called "chicken mousse":
Looks like an intriguing recipe (though I'm pretty certain the "gelatine" refers to brands such as Knox for cooking use, not dessert gelatin such as Jell-O). Hope someone here will try it and supply a report.
Here's the irony: the story is headlined "Sunday Supper With Harlow," and discusses her "cottage meat-pie," I can't supply the recipe from the magazine because the jump page is missing!
Update: Darrell Rooney, authority on everything Harlow (and curator of not only the Jean Harlow exhibit at The Hollywood Museum, but possibly an upcoming exhibit on Lombard) found the missing page. Here's Jean's recipe, with ones from Claudette Colbert, Minna Gombell and Ruth Chatterton as well:
Before Rooney came to the rescue, a search revealed a recipe for the Harlow dish at http://drednm-dinnerandamovie.blogspot.com/p/ben-lyon-hells-angels-and-harlow.html:
2 tablespoons good olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms quartered
2 cloves of garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons of tomato paste
1 pound ground meat (beef or lamb)
1/4 cup canned low sodium beef stock
1/2 teaspoon Worcestershire
Freshly ground black pepper
4 cups mashed potatoes
1/4 cup grated parmesan cheese, optional
Preheat oven to 375 degrees. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the meat (beef or lamb), the broth, the remaining salt, the Worcestershire, and some pepper. Cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Sprinkle with cheese and dot with the remaining tablespoon of butter. Bake until potatoes are brown and the juices bubble around the edge, about 40 to 45 minutes. Let cool for 10 minutes before serving.
Either way, I hope it's as tasty as the chicken mousse.
This week's LiveJournal header is from another Mack Sennett two-reeler, "The Campus Vamp" from 1928.