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Fading Favorites: 11 Dishes Disappearing from Menus

Posted by on Jan. 29, 2013 at 6:47 PM
  • 69 Replies

Fading Favorites: 11 Dishes Disappearing from Menus

The Daily Meal1/23/13

If you were to travel back in time 50 years and visit a restaurant, be it a high-end French bistro or a grubby roadside truck stop, a glance at the menu would most likely send your head spinning. Menus are ever-evolving creatures, and even in the past 20 years certain dishes that were once considered restaurant staples have gone the way of the dodo.

Click here to see 11 Dishes Disappearing from Menus

Consider the humble Salisbury steak. The ground beef patty, topped with gravy and served alongside mashed potatoes, was once as commonplace on menus as hamburgers and fried chicken. Now, it’s been relegated to the back of the freezer aisle.

Or the elegant Duck a l’Orange. There was a time when every respectable French restaurant had their definitive version; now, a quick Menupages search reveals only a handful of restaurants serving the classic dish in all of New York City.

So what is it, in particular, that causes a dish to completely fall out of fashion? Tastes change over time, of course, but what’s not to like about, say, beef Stroganoff? The once-glamorous dish was brought back from Russia after World War II and was a menu mainstay through the 1950s and beyond, but now it’s largely relegated to traditional Russian restaurants and, once again, the freezer aisle.

For the most part, these dishes disappeared from menus because they were very heavy, and tended to rely on complicated French techniques that have gone out of style in recent years. But in some cases, dishes have vanished due to necessity. Take, for example, Abalone Meunière, which was once de rigueur on high-end menus, especially in Southern California. But abalone was essentially fished out of existence, and it is no longer commercially viable for restaurants to serve it.

From humble working-man fare to the outrageously ostentatious, check out our slideshow above for a glimpse at some food items that are rapidly disappearing from American menus.

by on Jan. 29, 2013 at 6:47 PM
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annabl1970
by Platinum Member on Jan. 29, 2013 at 6:48 PM
11) Trout Almondine

This dish’s official moniker should be amandine, but when it first started appearing on menus (as an adaptation of the French sauce meunière), it was misspelled and it stuck. The dish, a simple pan-fried trout fillet in a sauce of butter, parsley, lemon, and almonds, was once a mainstay on just about every high-end restaurant’s menu. Its cousin, sole meunière, is still around, but these days when you see the word almondine it’s usually preceded with the words green beans.


annabl1970
by Platinum Member on Jan. 29, 2013 at 6:48 PM
10) Clams Casino

Once upon a time, no respectful restaurant, be it Italian, a steakhouse, or a seafood restaurant, would send out a menu that didn’t have clams casino in the appetizer list. The dish came out of the "shellfish fad" of the early 20th century, when just about every restaurant would have some sort of baked bivalve on their menu. This particular dish, baked clams on the half shell topped with breadcrumbs, butter, and bacon (with regional variations) was reportedly invented in 1917 at the Little Casino in Narragansett, R.I., and for one reason or another it took off (our guess: the bacon). And while the fad has long since died down in most of the country, Clams Casino can still be found in nearly every restaurant in Rhode Island.



annabl1970
by Platinum Member on Jan. 29, 2013 at 6:49 PM
9) Salisbury Steak

Ah, the Salisbury steak. We all know it by heart: a patty of ground meat (beef, hopefully), topped with gravy and mushrooms, with mashed potatoes, green beans, and a little apple crumble in the middle compartment. But while our memories of it might originate from TV dinners, the dish itself was once an incredibly popular dish at lunch counters and inexpensive restaurants. It actually was invented in 1897 by an American doctor by the name of J.H. Salisbury, who was an early advocate of a low-carb diet for weight loss.


 

annabl1970
by Platinum Member on Jan. 29, 2013 at 6:49 PM


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8) Beef Stroganoff

If there's one dish that's synonymous with the 1950s, its beef Stroganoff, sautéed strips of beef tossed in a sour cream sauce, traditionally served alongside noodles. The dish got its start as an elegant main course in Russia, and after the fall of the empire in 1917 it became a popular dish in Chinese hotel restaurants. After World War II the recipe was brought over to the United States by returning servicemen as well as Russian and Chinese immigrants, and by the time the 1950s rolled around, the dish was everywhere. Its popularity faded over time, though, probably due to flavor fatigue, and the realization that beef and sour cream aren't exactly a winning combo. Now, it's generally found only at Russian restaurants, alongside the pierogies.


 

annabl1970
by Platinum Member on Jan. 29, 2013 at 6:49 PM
7) Veal Cordon Bleu

This dish originated in Switzerland,, and is a riff on traditional schnitzel. But instead of just frying the pounded veal cutlet, it’s stuffed with ham and an easily meltable cheese (generally Swiss or Gruyère), usually rolled up into a roulade, and then deep-fried. This was another staple of fine dining restaurants from the 1950s right into the 1990s, but in recent years the heavy dish, like the similar Chicken Kiev and its counterpart chicken cordon bleu, has fallen well out of fashion. Cordon bleu translates to "blue ribbon," but it has no affiliation with the famed Cordon Bleu cooking school.



Mommy_of_Riley
by Jes on Jan. 29, 2013 at 6:50 PM
I make Some of those dishes at home but I don't eat out much so I wouldn't know what is on a menu anyway...
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annabl1970
by Platinum Member on Jan. 29, 2013 at 6:50 PM
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6) Duck a l’Orange

While the earliest recipes for duck a l’orange trace their roots to early 17th-century France, citrus fruits have been paired with fatty meats since at least the Middle Ages. The classic recipe for canard a l’orange, which was introduced to American palates via high-end restaurants in the 1940s, is still one of the most delicious ways to prepare the bird: a duckling is roasted in a hot oven alongside oranges and thyme, and then the sauce is reduced down with sherry and butter. Unfortunately, by the 1970s, the dish had become somewhat of a running gag at French restaurants, as chefs would corrupt the sauce by adding marmalade, cornstarch, and copious amounts of sugar. The dish died out almost entirely soon afterward, but if you can track down a truly authentic preparation it can truly be a meal to remember



annabl1970
by Platinum Member on Jan. 29, 2013 at 6:50 PM
5) Sole Véronique

This dish was invented by one of the greatest chefs who ever lived, Georges Auguste Escoffier, during a visit to London, and he named it in honor of the opening of a French opera there. Its name? Véronique. It’s a fairly simple preparation of Dover sole poached in white wine and topped with a sauce of heavy cream, fresh herbs, and grapes. And while grapes and fish might not make for an obvious pairing, audiences around the globe went crazy for it, and it became a French restaurant mainstay. Today the dish has all but vanished, and only appears on one menu in New York, according to Menupages, albeit with scallops instead of sole, and with mushrooms added


annabl1970
by Platinum Member on Jan. 29, 2013 at 6:51 PM


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4) Consommé Madrilène

If there's a trend to this list, it's the fact that most of these vanished dishes originated in France, and are rather difficult to prepare. Such is the case with Consommé Madrilène, a traditional French clear soup with tomatoes as the star ingredient. Consommé, which is a rich broth that's crystal clear thanks to the laborious process of constantly skimming the top while it's cooking, is traditionally served cold and is another vanishing dish. But this particular preparation, another staple of haute French cuisine, is rarer still



 

annabl1970
by Platinum Member on Jan. 29, 2013 at 6:52 PM
1 mom liked this
3) Coquille St. Jacques

There was a time when Coquilles St Jacques — another rich French dish of scallops sautéed in butter, topped with Gruyère and breadcrumbs, and then broiled — was so popular that even Julia Child published a recipe for it. Yet another French restaurant mainstay, it’s a dish that’s simply not served in all but the stuffiest of old-school French restaurants these days

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