Glazed Salmon Osten
The 1939 New York World’s Fair was the second-largest event of its kind, surpassed only by the 1904 world’s fair held in St. Louis. One of the most popular attractions at the Flushing Meadows fairground was the pavilion hosted by the Kingdom of Belgium, complete with its own restaurant. Chef Lucien Coutant prepared this Glazed Salmon Osten for the restaurant’s menu. Below is chef Coutant’s original recipe, which we’ve rescued from the archives of the New York Public Library.
(The Belgium Pavilion, incidentally, still stands. At the close of the fair it was disassembled. With Belgium by then under German occupation, it was moved to Richmond, Virginia and rebuilt, today serving as the Virginia Union University multi-purpose center.)