You can see by my printing on the front that I was still in my previously mentioned 'ee cummings phase.'
When you open it up, you see five sides of paper in Tom's writing. On the first page, those are my notes on the side. 'This makes 6 small custard cups - not full cups. Double - 8 full custard cups.' (which as you will see wasn't true today. who knows why, but today I got 8 quite full cups without doubling)
You may click the photos to see more clearly.
This is the beauty of handwritten recipes and cookbooks with notations. No iPad can ever duplicate the joy of a long-ago handwritten note. There is room for both in the world, but it would be a sad loss if a 'machine' took the place of the history which may be found in old cookbooks and recipe boxes.
My notes (which I didn't even write on the recipe because I know them so well):
used salted butter because that's what was in the house
didn't have any cream of tartar
didn't 'melt' the sugar
and I don't put the egg yolks and sugar mix in a 'pan of hot water.'
Chocolate Mousse was so new in those days that we still referred to it as we first heard it, 'mousse au chocolat.' Now it is as familiar to all of us as chocolate ice cream. There's another recipe here on the blog that is a bit different from Julia's.
Just before I began making the chocolate mousse, I heard Bob Spitz on The Diane Rehm show. He is the author of the new biography of Julia called Dearie. It was a wonderful interview, and you may listen here. At the end, Diane read an email from a woman who overheard a mother tell her child at the Smithsonian exhibit of Julia's kitchen, 'this is a holy place.'
You may have seen this adorable picture which is on google today.
There are some great tributes on the PBS site. And PBS also offers entire programs of The French Chef here.
To end my little celebration of the birthday of this wonderful woman, I'd like to share a video someone put together for the occasion, set to an inspired choice of music - Sweet Child of Mine by Guns N' Roses.