Word: rombauer
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Dates: during 1960-1969
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...hired girl could manage fairly well on plain things, but for one young St. Louis bride that was not enough. Irma Rombauer had sampled some of the pleasures of European cooking when her father served for several years as American consul in Bremen. In those turn-of-the-century days, directions for more exotic dishes were almost always in French, and began: "Make a white sauce, stir until ready." Or: "Simmer your leftover grouse for 36 hours and season to taste with duxelles." Irma Rombauer had no idea how to make a white sauce or what duxelles was-even...