Marshall Field’s The Epicurean

The Epicurean. An old recipe from the former Marshall Field's Walnut Room. #childhoodfavorite

Thanks and credit to Grimoire of Gergel at, “Served at the old Marshall Field’s department store restaurants in Chicago, this open faced sandwich is beyond delicious.”

2 sl. buttered toast – trimmed
1-1/2 oz. (2 sl.) ham, sliced and cooked
2 oz. (2 -3 sl.) turkey or chicken sliced and cooked
2 T mushrooms, sliced and sautéed
¾ cup parisienne sauce ( see below)
¼ c. New York cheddar cheese grated
Dash of paprika

On serving plate, place one slice of toast in center and one sliced cut diagonally on each end.

Top the toast with the other ingredients in order as listed above. Dash with paprika. Broil 5” from flame until browned and bubbling. Be sure the Parisienne sauce covers all. Makes 1 serving.

Parisienne Sauce

5 T. butter or margarine
7 1/2 T. flour
1 1/2 c. chicken stock or broth
½ c. cream
1 t. salt

Combine butter and flour together. Add chicken stock slowly to make a gravy. Stir constantly with a whisk. Cook until thickened and bubbly. Warm the cream and add to the gravy. Add salt as needed. NOTE: if this recipe is made with butter it will require less salt. Makes 2 cups


Frenchy’s Restaurant Shrimp Denise

Shrimp Denise

Frenchy’s was run by Paul LaPointe, at 1901 E. North Ave. in Milwaukee. This shrimp recipe was slightly adapted by the Milwaukee Journal Sentinel from a recipe shared by Paul Reggie La Pointe, son of Frenchy’s owner and chef, the late Paul La Pointe. He says it is named for his sister and was once listed the menu for $4.

La Pointe suggests using colossal shrimp. “Like all wonderful food, presentation is also important. Wrapping the shrimp in the bacon takes a little practice, but even if it isn’t esthetic, it is still very tasty!”

{Trumpeterhill is on the lookout for other Frenchy recipes for King Crab Reggie, Coquilles St. Jacques, baked pompano en papillote, English lamb chop, “cut to double thickness across the back of a spring lamb, boned and rolled around a lamb kidney, then wrapped in hickory smoked bacon and broiled”.

This recipe is for 4.


Shrimp Denise butter:
2 cloves garlic, finely crushed
2 teaspoons Worcestershire sauce
2 teaspoons A-1 steak sauce
½ teaspoon MSG (optional)
½ teaspoon all-purpose seasoning
½ cup (1 stick) butter, room temperature
12 very large shrimp (4 to 6 count)
12 (5-inch) strips of bacon
1 ½ cups (raw) wild rice, cooked and drained
Fresh parsley for garnish

Make shrimp Denise butter: Knead crushed garlic, Worcestershire sauce, A-1 sauce, MSG and all-purpose seasoning into the butter. Mold butter into a loaf and wrap it in wax paper. Keep butter very cold in refrigerator until ready for use.

Split shrimp down the back halfway through. Stuff the slit with a slice of Shrimp Denise butter and wrap with a bacon strip, fastening it with a toothpick.

Put the wild rice, cooked and drained, in a long casserole. Broil the shrimp separately for 2 minutes. Turn off broiler and set oven temperature at 350 degrees.

Arrange shrimp in rows over the rice. Place entire dish in oven for 10 minutes. Garnish with fresh parsley and serve. Serve what remains of the butter separately on the hot rice.

Western and Denver Omelet

I do not care if the Western and Denver (same recipe, just do not add cheese) are old fashioned and out of style. There is nothing better on a Sunday morning.


1 t. vegetable oil

1/4 c. (1/4″ cubed) ham (about 1.5 oz.)

1/4 c. finely chopped onion

1/4 c. finely chopped green bell pepper

3 lg. eggs

1 tT whole milk

1/8 t. salt

1/8 t. black pepper

1/4 c. grated sharp Cheddar (about 1 oz.) (omit for a Denver omelet)


Heat oil in a10″ skillet (cast iron works well). Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5–7 min.

Whisk eggs, milk, salt, and pepper. Reduce heat and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula under edges to let uncooked egg to flow underneath, until eggs are softly set.

Fold omelet in half, slide onto a plate to serve with Tabasco.

Inspired Linguine with Italian Ham


I have the 1963 The New Good Housekeeping Cookbook, which is great for proper ways to slice meats and entertain. But on page 3, it warns the reader, “No recipe, even Good Housekeeping’s, can rate raves if you fail to follow it with meticulous care.” Problem is, hmm… I first read that sentence this morning, 12 hours after heavily reworking, changing and failing to “meticulously” follow the recipe for Baked Italian Ham and Spaghetti. I am grateful for the inspiration, though, because it turned out amazing! Here’s the revision.

Inspired Linguine with Italian Ham
¼ tbsp. plus 1 tbsp. olive oil
1 lg. onion, cut in thin rings
4 small stalks celery, cut in long slivers to mimic linguine
4 cloves garlic, divided
2-3 tsp. thyme
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Carol Zurawski’s Escalloped Potatoes and Ham


Mom’s recipe, as I remember it.  My mother is a tremendous cook, but is ever improving and challenging her cooking. The dishes and appetizers she serves when entertaining rival any four-star restaurant; her guests are always floored.  But, somehow, the things she prepared just for us, when we were kids, are the dishes loved the best.

Carol Zurawski’s Escalloped Potatoes and Ham
1½ lb. potatoes, peel and thinly slice as needed to keep from browning
1-1½ white onion, thinly sliced
1-1½ lb. ham, thinly sliced
½-1 c. flour
Brick, Swiss, or Monterey Jack Cheese, shredded (note: may use just about any variety of hard cheese, or use three cheeses and include parmesan cheese)
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Hearty Chili with an Italian Twist

From Jerry’s Foods, in Edina, Minnesota and Sanibel, Florida

Hearty Chili with an Italian Twist
1 lb. bulk Italian Sausage
1 lb. lean ground beef
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Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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Karl Ratzsch’s Restaurant Split Pea Soup with Ham

This recipe is occasionally served at Karl Ratzsch’s. The recipe was requested and published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: John Poulos, executive chef and co-owner, sent the recipe, saying, customers may request it in advance.

Karl Ratzsch’s Restaurant Split Pea Soup with Ham
2 tbsp. bacon grease
¾ c. onion, diced
½ . carrot, diced
½ c. celery, diced
2 bay leaves
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Karl Ratzsch’s German Lentil Soup

The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999

Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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