A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 26. 1945
Bring out the goodness – with wine
This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne or an other good white wine, well chilled – and taste the wine and food together.
A traditional Norwegian soup recipe found on matprat.no
Traditionally soups like this were made with hens, not chicken. Clear soup like this is lean food, still filling and satisfying. In addition, it is very reasonably priced food. Just remember that hen meat need a relatively long cooking time.
A delightful dish for people with a herb garden, a henhouse and hippie tendencies. I’ve had my share of dishes like this back in the late seventies early eighties when the smallholding dream hit my generation in full force. It did not last, they soon missed the latte and the sushi and headed back for the bright lights and the big city and became yuppies instead. Typical of the Scandinavian baby boom generation born in the fifties and early sixties, always searching for something else – Ted 😉
Note: My rambling comments are no critic of the dish itself, it is absolutely delicious. Besides, who am I to talk, I’m part of that baby boom generation myself 😀