For good or for bad, not many people I know want to sit down most nights to fricassee of chicken or shoulder of lamb stuffed with kidneys and rice.
Beyond the careful fussiness, the book has a preserved-in-aspic feel to it. For good or for bad, not many people I know want to sit down most nights to fricassee of chicken or shoulder of lamb stuffed with kidneys and rice. Even for a dinner party, these might seem anachronistic in an age when guests are perfectly frank about sharing their food issues (lactose-intolerant, vegan, gluten-free, etc.).