Much-loved restaurant dishes that have disappeared from menus
Also known as pommes duchesse, Duchess potatoes are a classic French side dish made from piped, mashed potatoes that are enriched with egg yolk and baked until golden and crispy on the outside, while remaining creamy on the inside.
This traditional delicacy has been eaten for over a thousand years in France, but there was a point in early 20th-century food culture when it was the epitome of fine dining across the globe. Frogs' legs served Provencal – pan-fried in butter, with plenty of garlic and parsley
From Waldorf to Caesar, there are many famous American salads that are loved all over the world – but a lesser-known favourite is Crab Louie, a mouth-watering dish of crab, eggs, asparagus, tomatoes and iceberg lettuce, all bound together in a creamy, Thousand Island-style sauce.
Another French-inspired food trend brought to the masses by the great Julia Child, encasing vegetables and meat in aspic was huge in the 1960s. Jambon persillé en gelée – also known as ham in parsley aspic – was one of the most popular restaurant dishes of this type.
However, in the early 20th century, the fanciest of restaurants always had lamb or beef kidneys on the menu, usually simmered in a rich, meaty stock with garlic and herbs, and often served with toast. Devilled kidneys – lamb kidneys cooked in a spiced sauce
Imagine sitting down at a restaurant and being served a halved grapefruit adorned with a maraschino cherry; rightfully, you’d be pretty baffled. But in the 1960s and 1970s, this was a pretty standard restaurant starter, offered alongside options such as prawn cocktail, sliced melon or even a simple glass of fruit juice
Chicken à la King now seems more like a home-cooked supper than a fancy restaurant dish. But this comforting, cream-laced combination of peas, carrots, mushrooms and peppers, served with rice or potatoes or on toast, appeared on many upscale menus during the 1950s and 1960s