It is very interesting, we learn sometimes about famous people and history through the recipes. The Melba name to recipes was given by very famous at his epocha French chef Georges Auguste Escoffier. He starts work in kitchens since a boy at age 13 at his uncle restaurant at France. And his skills, talent, and passion brought him to a great career. He was the head chef of very famous for rich clients Hotel the Ritz in London, England at the end of his career. Very creative and talented chef. Autor of cooking books, what you can find on the market by modern days. He served food to imperators and elite of society at London, England and left his trail in cooking World for generations. I have to say, Melba dishes, named after someone something unusual for chef Escoffier. I have The Escoffier cookbook “A guide to the fine art of cookery” (1969) and found so many desserts named the same way after someone. Like example, Helen Pears, Wilhelmina Strawberries, Pineapple Georgette and more.
Chef named the recipes in honor of famous and iconic Australian opera singer Dame Nellie Melba. She was performed at London and often time eat at the hotel restaurant. Nellie Melba on the front of 100 Australian dollars bill and well known in Australia by this days. However, Melba toast and Melba dessert only seen at French restaurants according to people from Austalia, I was asking about.
The Melba dessert is so simple to make at home kitchen. Cooked peach in heavy sugar syrup served with vanilla ice cream and raspberry sauce. Originally at the restaurant served in a dish on a swan carved from ice, what the chef Escoffier calls “Peach Swan”. Swan was related to the performance Nellie Melba on the stage. One of particular scene Miss Melba was floating across the stage on top of a swan. It inspired the chef to create this presentation and dessert. Peach Melba not only dessert named after Melba, in my The Escoffier cookbook “A guide to the fine art of cookery” (1969) I found also Melba Pears and Melba Strawberry desserts.
Melba toast is very thin twice toasted bread. The chef Escoffier invented the technique to make this amazing toast. Miss Nellie Melba was watching her weight and he found the solution to serve the same size of toast but very thin. Very simple and clever! If we use cookie cutters, we can make so many fun designs. I served Melba toast in shape of fish with cream cheese shrimp spread.
Melba Toast in Shape of Fish With Cream Cheese Shrimp Spread
I live in the USA and every person I spoke knows what Melba toast is but not every person knows the history behind. So I made the page to share the story behind Melba toast. We have available Melba toast at stores and price range from $2.00 to $4.00.
The Photo was taken in Louisiana, the USA. September 2017
I have to say, to make Melba toast takes more time than just make toast but it worth it! The great way to surprise for breakfast someone special or impress your family, friends or just toast for yourself.
How to Garnish Melba Toast
We can garnish Melba toast with a different color of a bread. Like example, I added flowers from pumpernickel bread and contrast of colors brinks so much fun to plate! Not much effort but simple breakfast dressed to impressed.
My Melba Toast Secret
My husband never agreed to have less than 1 slice of bread for breakfast. I learned his preferences for many years. Now, I serving much less than 1 slice of bread and so far no complaints. He probably thinks holes I made for fancy looks. Thank you, chef Escoffier, for great technique!
Fancy Melba Toast. I use a corer to make holes.
I love Melba toasts for breakfast!
Melba Toast with Egg Baked in Avacado
How to Make Melba Toast
Make a toast from fine-grained bread. Cut off crisps.
∗To make fun shapes from bread, I use cookie cutters to cut shapes instead of cut the crisps.
2. Cut the toast in half horizontally.
3. This step makes your toast just perfect and smooth! Rub the toast against the cutting board on the not toasted side by it will be desirably smooth.
4. I like to cut in half in a triangle shape.
5. Toast again until delicately brown.
Don’t throw away cuts from bread, use it to make breadcrumbs.