Breast of Chicken
a La Rose
This dish was a popular main course during the 1920’s. It is on the Waldorf-Astoria Menu served to President Calvin Coolidge in 1924.
Ingredients
3 Lb. Chicken Breasts, boneless & skinless
Petals from 2 roses (Make sure the roses have not been sprayed with any chemicals!)
1 1/2 tbsp. Unsalted butter
3 cloves of garlic, crushed
1 1/2 oz. almonds, slivered
3 tbsp. honey
Photo: Tesco Real Food
There is a alternate recipe on the Tesco Real Food Website
HERE
1. Crush the rose petals just enough to release their aroma and natural oils.
2. Sauté the breasts in half the butter on medium heat until golden, about 4-5 minutes on each side. Set aside.
3. Sauté garlic in remaining butter for 1 minute.
4. Add the almonds and cook 2 additional minutes. Remove from heat.
5. Gently stir in the rose petals and the honey.
6. Spoon the sauce over the chicken and serve.
Serves 6
Directions
1920's Mint Julep
Ingredients
A mint julep served in the traditional silver cup.
22 | Ceres Magazine | Oct/Nov 2015
4 to 6 leaves of mint
1/2 oz. of Bourbon Whiskey
1 tsp. powdered sugar
2 tsp. water
1. Muddle mint leaves, powdered sugar, and water in a collins glass.
2. Fill the glass with shaved or crushed ice and add bourbon.
3. Top with more ice, garnish with a mint sprig.
4. Serve with a straw.
Directions