Part 3/9:
In a modern exploration of nostalgic airline cuisine, recipes were revisited, beginning with Chef Emil Salzmann’s beef pot roast. The preparation involved several ingredients: beef chuck, veal bones (or substitutes), and a medley of vegetables and spices, all expertly blended and slow-cooked until tender. The accompanying Delmonico potatoes, featuring half-and-half, Parmesan, and chopped pimentos, showcased the decadent side of in-flight meals.
The "heavenly delight salad," unique in its dessert-like essence, combined tart apples, mini marshmallows, and maraschino cherries in a whipped cream dressing—certainly a departure from any conventional salad today.