Bullocks Tea Room The Bombay Salad Recipes
BULLOCKS TEA ROOM, THE BOMBAY SALAD
This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.
Provided by lynnski LA
Categories < 30 Mins
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
- Turn dressing into a bowl, add the poppy seeds and mix.
- Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
- Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
- Serve the salad with the poppy seed dressing on the side.
Nutrition Facts : Calories 420.5, Fat 33.3, SaturatedFat 4.4, Cholesterol 3.8, Sodium 460.6, Carbohydrate 31, Fiber 1.2, Sugar 27.2, Protein 1.4
BOMBAY SALAD
Make and share this Bombay Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, chutney, curry and lime juice. Mix well.
- In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
- Cover and chill chicken mixture and remaining dressing.
- To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
- Stir coconut and almonds into chicken mixture.
- Spoon mixture into center of bowl or platter.
- Arrange melon slices around chicken mixture.
- Serve remaining dressing on the side.
BULLOCK'S TEA ROOM POPOVERS
Bullock's Tea Room was noted for their delicious and very popular popovers. They are easy to make. The secret is to place the custard cups far apart enough on the baking sheet so that all sides of each popover get the same blast of heat needed to rise evenly. Muffin tins don't work well with popovers. This recipe makes a high-rising puffy popover, that can be served at any meal of the day.
Provided by lynnski LA
Categories Breads
Time 1h20m
Yield 8 popovers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl, then beat in milk until blended.
- Combine flour and salt; work butter into the flour; then gradually add flour mixture to milk and egg mixture and blend well.
- Fill 8 well-greased custard cups, and place them on a baking sheet, with enough separation between cups to allow all sides of each popover to bake at the same rate; and bake at 400 degrees for about one hour or until golden.
Nutrition Facts : Calories 284.3, Fat 14.9, SaturatedFat 8.1, Cholesterol 190.1, Sodium 362.4, Carbohydrate 27, Fiber 0.8, Sugar 0.4, Protein 10
BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD
The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.
Provided by lynnski LA
Categories Summer
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
- To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
- Place about one cup of chopped lettuce in each of 6 bowls.
- Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
- Spoon a tablespoon (or to taste) of dressing over the salad.
- Top with a handful of the puffy rick sticks.
- Serve.
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