Steak Diane - Wikipedia

^ Max Jacobson, "Blast from a tasty past", Los Angeles Times, March 26, 1998 [1]: "steak Diane and all the other Continental dishes an up-to-date foodie would be embarrassed to admit knowing of" ^ Lobel's Culinary Club, August 17, 2012 [2]: "Steak Diane is among those popular dishes in ubiquitous cosmopolitan, Continental-style restaurants of the 1950s and ’60s that combined high style with leather banquettes, white-linen table cloths and dishes of American and European influences, a bit of theater and dramatic preparation." ^ Mark R. Vogel, "Diana: The Legacy of the Huntress", FoodReference [3]: "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York." ^ a b Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, January 31, 1979 [4] ^ Florence Fabricant, "New Wave in the East River: David Burke", New York Times November 9, 1988, characterizes it as "retro" ^ a b Leah Koenig, "Lost Foods of New York City: Steak Diane", Politico, March 14, 2012 [5]: "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamorous, it might as well be called steak Don Draper." ^ Jan Aaron, 101 Great Choices: Washington DC, Part 3, p. 76 ^ Louis Saulnier, Le Répertoire de la Cuisine, 1914 ^ Larousse Gastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; Larousse Gastronomique, 2001 edition, p. 416; Sauce Diane, a sauce poivrade with cream, truffle, and hard-boiled egg white served with venison in Escoffier's Guide Culinaire (1907) ^ A.C. Hoff, ed., Steaks, Chops and Fancy Egg Dishes, International Cooking Library, International Publishing Co., 1914, p. 20 full text ^ "Mayfair", "Heard here and There", Sydney Morning Herald, February 29, 1940, p. 19 ^ a b c "1939 Steak Diane introduced to Australia", Jan O'Connell, A Timeline of Australian Food: from mutton to MasterChef, 2017, .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}ISBN 1742235344, as quoted on the Australian food history timeline web site ^ "Former Host to Royalty Here to Manage Romano's", Daily Advertiser (Wagga Wagga), May 4, 1951, p. 1 ^ The Atlantic Monthly, 159:274 (1937) ^ Caterer & Hotelkeeper 179:53 (1988) ^ "Meo is brought to book at last", "The Times Diary/PHS", The Times, April 11, 1978, p. 16 (column 4, bottom) ^ John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69 ^ a b Arthur Schwarts, "'21's Steak Diane", quoting from Arthur Schwartz, New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008 ^ a b Nickerson, Jane (January 25, 1953). "Steak Worthy of the Name". New York Times Magazine. p. 32. also quoted in Olver, Lynne (2000). "Steak Diane". The Food Timeline. ^ "Beniamino Schiavon is Dead; Known as Mr. Nino of the Drake", New York Times, November 19, 1968, p. 47 ^ Grace Glueck, "Hotel gives fête for its Maître D'", New York Times, October 26, 1967, p. 50 ^ Stanley Turkel, Great American Hotel Architects, 2019, ISBN 1728306892, p. 311 ^ Mark Bittman, "The Minimalist: A Tender Celebration", New York Times, 8 February 2006 full text