
In detail, Marilyn explained how she prepared a turkey dinner, with all of the extras.
For the stuffing Marilyn used to soak a french loaf in cold water and add five herbs, spices and nuts, while to prep the bird she rubbed it with salt, pepper, and butter, before cooking it in an oven set to 350 degrees.

Monroe wrote that giblets must be "liver-heart" and stipulated that the beef must be "browned (no oil)". She even took care to specify the quantity of the produce needed.

But Marilyn used little fat or broth and no eggs or binder to hold it together. To make the mix right it also needs "1 handful" of grated Parmesan and an unspecified amount of "parsley".
The final meal is presented with sides of potato, canned button mushrooms and fresh green peas.

The recipe is dated around 1955 or 1956 when Marilyn was living in New York with her husband, the playwright Arthur Miller.
Source: Fragments: Poems, Intimate Notes, Letters
For more information, you can buy Fragments: Poems, Intimate Notes, Letters, which is available on Amazon.com.
Feel free to comment and share this blog post if you find it interesting!
Hiç yorum yok:
Yorum Gönder