Welcome back! I am cooking my way through the 1929 Photoplay Cookbook but sometimes I take detours. Today, I am preparing the last sandwich from a collection published back in 1916. The idea was to capture a popular female star’s personality in sandwich form. Today’s star is one of the biggest of all time.
You can read all my past taste tests here.
Before getting started, I wanted to let you know that this recipe is the final one in my old stash and this is a turning point for my cooking project, the end of the first chapter. I have long hoped to up my food photography game and over the past month or so, I have been attempting to do just that. We’re talking proper lighting, a real camera (and not just my phone), the works. I’ve purchased and unearthed props and have generally done my level best to give my images a more professional look. My wonderful Patreon supporters have already had a preview and my next published recipe will feature my upgraded food photographs.
So, farewell to Cooking with the Silent Stars 1.0 and I will see you in the new, improved version!
Now to the star and recipe! Mary Pickford needs no introduction. I love her, I love her films and I am so looking forward to seeing some of the new restorations that are in the pipeline.
This sandwich is simple. A little too simple to represent Mary Pickford, in my opinion. However, I must soldier on!
I took “several” to mean three egg yolks and plopped them in a bowl with a bit of mayo.
And it is now time for assembly. I cut the bread into hearts because the recipe is so plain and I think Mary would have appreciated the attention to detail.
And on goes butter lettuce a.k.a. the BEST lettuce.
Do you have any idea how hard it is to spread egg salad on lettuce? Well, it is.
My Score: 2 out of 5. It’s not bad it’s just bland and Mary Pickford was NEVER bland. Add some pretty red bell pepper pieces, some chives, some fresh dill, maybe some grainy mustard and then we’d be talking!
What would you add to make this an egg salad worthy of America’s Sweetheart?
See you next time in the new and shiny!
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For lovely, talented Mary, I too like some thin red pepper slices to liven up her sandwich, or perhaps avocado- nothing says California to a transplanted Canadian like avocados (speaking from personal experience here!). A few olives of any variety (SoCal grows them all) either chopped on the egg salad or whole on the side might be a nice touch. For any who want to keep it really simple prep-wise, how about a generous sprinkle or two of fresh dill weed and a little cracked pepper? Can never go wrong with eggs and dill!
There’s that nifty blue plate again 🙂
Love that plan!
I would put some salt in the mayo and throw a little diced jalapeño in and cayenne pepper. That would be more fitting for Mary in my opinion
Everyone has their own quirk…I’m a firm believer in leaving lettuce in a salad bowl and out of my sandwich. To me, an ‘egg salad’ sandwich is just eggs (white and yolk both), mayonnaise, and whole wheat or white bread. That’s it. My mother always got the proportion just right, and hers were delicious!
I love my lettuce but my favorite sandwich green is a handful of alfalfa sprouts. Egg salad is probably like meatloaf or pasta sauce: our mother’s is always the best.
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