The Food of the Art Deco Period

The Art Deco period is marked with an elegant and refined atmosphere of weaves, spirals, flowers, ribbons, half moons, muffled noises, slow gestures, suffused music, languid smiles and delicate feelings. Menus from that time take into account the month, occasion and time of day of there meal. There were infinite possibilities for breakfast, lunch and post-theater dining.

During the course of the century, the exaggerated number of courses served at banquets was reduced to a few dishes, selected based on precise rules. Meals were presented according to Russian service, meaning that guests remained seated at the table and waiters served them their food. Previously, people would serve themselves either from the center of the table or at a buffet.

 The Recipe

Pojarski Salmon

Finely chop 300 grams of skinned and boned salmon and mix well with 60 grams of bread soaked in cream. Season with salt, pepper, then divide the mixture into equal parts in the shape of small cutlets.

Dip in beaten eggs and breadcrumbs and fry in hot foaming butter. Arrange in a crown on a serving plate garnishing the centre with a side dish to taste of prawns, finely chopped mixed vegetables, fresh peas in butter or curried rice.

The recipe comes from:M. SALEMI, La Cucina Liberty, Florence, Libriliberi, 2003, BIGAB 9. 26. 9.