The Palm Beach Post from West Palm Beach, Florida on December 8, 1976 · Page 66
Get access to this page with a Free Trial
Click to view larger version
December 8, 1976

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 66

Publication:
Location:
West Palm Beach, Florida
Issue Date:
Wednesday, December 8, 1976
Page:
Page 66
Cancel
Start Free Trial

Page 66 article text (OCR)

Page 8, Home for the Holidays Advertising Section Detectable Rack of Lamb Unusual Yuletide Fare wine shops (a result of the recent drop in imported wine prices). Finish with a spectacular sweet, or for more trendy effect with what remains of the wine, a luscious tri-ple-creme French cheese as rich as ice cream to spread on tiny toasts. Bon appetit! making of another Graves, the famous Chateau Haut Brion, is a delicious and elegant wine verj favored in leading French restaurants around the country. It falls ir the medium price range of very fine Bordeaux, although the newer 1972. vintage runs around three dollars in Toastthe 'ill Holidays with America's : IPf No.l Egg Nog No one says turkey, roast beef of steaks are going out of style for gala dinners, but today hostesses are opting for lamb a meltingly tender rack or crown of lamb, delectably brown outside, pink and juicy inside. And just as expensive as the usual time-honored guest fare. Most people slice a rack of lamb between the ribs, serving what is actually thick top-grade lamb chops. But "Katja," a beautiful New York restaurant always filled with celebrities and international B.P.'s (Beautiful People), serves a rack of lamb in its own unique way, in thin slices cut diagonally off toe bone, the charred bones then served on a separate plate for the most elegant gnawing this side of Paris. Robert Chamaux, maitre d'hotel, suggests serving it with puff potatoes, green peas in onion cups, tiny glazed carrots or mashed squash. A red Bordeaux wine such as a 1967 Chateau Bouscat from the Graves region, or Chateau Figeac, a St. Emilion, is recommended over the Burgundies for a more delicate combination with the lamb. Chateau Bouscat, which is overseen from vineyard to bottle by the same vintner who also directs the yjgl M w MAITRE D'HOTEL Robert (Top photos) spoons sauce over a tender rack of lamb which is accompanied by Chateau Bouscant, a'fine red Graves, peas and puff potatoes. At left, he demonstrates how meat is sliced off bones at the chic "Katja" restaurant. Diners pick bones up in fingers to nibble at remaining bits. ' WRIGHT & SEATON INCORPORATED Mr. Boston Egg Nog is the largest-selling Egg Nog in the country. And no wonder. It's made with the finest rum, brandy and blended whiskey ...then homogenized and bottled fresh each season. A great way to toast the holidays! 30 Proof Mr Boston Distillers. Boston. Mass . Owensboro. Ky . Albany, Ga 1976 ALL FORMS OF INSURANCE 251 ROYAL PALM WAY PALM BEACH, FLA. PHONE 655-0600 GREAT TREAT FOR GUESTS: a rack of lamb as served at the mirrored, flower-garden restaurant Katja in New York, with peas, mashed squash and puff potatoes and a bottle of a grand cru classe Bourdeaux, Chateau Bouscaut. Sliced, the lamb is topped with a smooth delicate brown sauce. What America drinks, Mr. Boston moes.

Get full access with a Free Trial

Start Free Trial

What members have found on this page