To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.
Dining with the Hope Diamond -- The Friendship Estate Cookbook
Art On Call Committee
Book Number: 123893
From: Washington, DC
Number of Recipes: 400
Binding Style: 3 Ring
Special Features: In addition to a Friendship Era historic section, this cookbook has original art by Richard Haas, John Bailey, Margaret Huddy, and Maggie Austin. Excerpts from newspapers, books, and personal letters describing Friendship Estate events are included, as well as a section devoted to recipes to make for your beloved pets.
Description: The last private owners of the Hope Diamond were Ned and Evalyn Walsh Mc Lean, and they lived at the Friendship Estate in the District of Columbia before it became present-day Mc Lean Gardens. Included in this cookbook are recipes from the Mc Lean and Walsh families and many well-known Friendship Estate guests and neighbors -- and also from Mc Lean Gardens neighborhood residents, people who worked on our historic call box project, local restaurants, places of worship, businesses, and one fine school. Recipes were also contributed by the Indonesian Embassy, whose magnificent mansion in the Nation's Capital was Evalyn Walsh Mc Lean's childhood home.
Funds raised support: The Mc Lean Gardens neighborhood historic call boxes -- originally used to summon help in police and fire emergencies, now refurbished as works of public art that showcase this neighborhood's colorful history.
How to Purchase
Make check payable to:
Art on Call Committee
Mail order to:
Art On Call Committee
Att: Janet Tennille
3551 39th Street, Northwest -- #B512
Washington, DC 20016
plus $4.50 S/H per book.
Evalyn Walsh Mc Lean's Famous Caviar Omelette
By: Corinne Griffith, Eggs I Have Known
- 6 eggs
- 1/2 tsp. salt
- 3 T. hot water
- 2 T. sour cream
- 2 heaping T. caviar
- 1 heaping T. chives, finely chopped
Beat the egg yolks with salt. When light in color, add hot water. Beat the egg whites very stiff. Fold into yolks. Have a well-buttered omelette pan ready. Spoon omelette in and cook on top of the stove over low flame until the omelette rises and "sets." Then run under the flame in the oven long enough to brown on top. Remove from oven. Have the caviar and the chopped chives ready. Add enough sour cream to the caviar to give it a spreading consistency. Spread over one half of the omelette. Sprinkle with chives. Cover with other half of the omelette.