Erotic Vintage Cookbook, Salvador Dalí

Salvador Dalí

dali_lesdinersdegalaSalvador Dali fans, Brain Pickings features your hero’s cookbook, and quite a feast it is:

“When I was six years old,” Salvador Dalí once professed, “I wanted to be a cook.” But it wasn’t until his late sixties that he channeled his childhood fantasy into Les Diners de Gala — a lavishly illustrated cookbook, originally published in 1973 and featuring Dalí’s intensely erotic etchings and paintings. The twelve chapters each cover a specific class of dishes — from exotic courses to fish and shellfish to vegetables — rendered with a surrealist twist both gastronomically and aesthetically, but nowhere more so than in the tenth chapter, dedicated to aphrodisiacs.

Prefacing the recipes is Dalí’s unambiguous cautionary disclaimer, penned at the dawn of the first major dieting era of popular culture:

We would like to state clearly that, beginning with the very first recipes, Les Diners de Gala, with its precepts and its illustrations, is uniquely devoted to the pleasures of Taste. Don’t look for dietetic formulas here.

We intend to ignore those charts and tables in which chemistry takes the place of gastronomy. If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.

Brain Pickings goes on to show a great many recipes and illustration plates from the book, one of which is featured below but go to Brain Pickings to see them all. Oh, and if you want to buy a copy of Les Diners de Gala, Amazon has it listed at $710 for a new copy or $300 for a used one…

CONGER OF THE RISING SUN

6 slices of conger eel
6 slices of fatty bacon
1 caul (casing which will be stuffed)
12 small lettuce leaves
12 oz raw soya beans (or canned soya)
6 teaspoons of heavy cream
1 tablespoon of butter
1 tablespoon of flour
1 teaspoon of curry powder
Cayenne pepper

First of all, let us prepare the slices of conger eel by removing the skin and the central bone, one by one. Then place the pieces on a strip of bacon (cut to match the size of the piece of eel) and each of these on to a much larger piece of the caul. Add salt and pepper, then, on each piece of the eel, put a leaf of lettuce, on top of which you add 2 oz of soya beans (raw soya is the best, but canned soya will do). Sprinkle then with curry powder, salt, pepper. Pour a teaspoon of heavy cream over it, cover with a second leaf of lettuce and tuck in the caul on the four sides to wrap up all the ingredients of this recipe.

Using a very large skillet cook the fish slices on top of the range, simmering slowly, in a tablespoon of butter for 40 minutes. Be sure to go about it gently. Remove the slices and keep them warm; in the skillet, add the flour. Do not let it get brown; combine with the heavy cream and curry, taste for seasoning. Let it all boil for a little while and pour over the slices of the conger eel.

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