A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
“When I said ‘nuke the Chinese,’ I meant put the takeout in the microwave” (4/22)
“Why is ground beef so popular?"/"Because the flying cows are really hard to catch.” (4/22)
“A mother is a person who, seeing there are only four pieces of pie for five people…” (4/22)
“If you wait long enough to make dinner, everyone will just eat cereal.  It’s science” (4/22)
“Men make counterfeit money; in many more cases, money makes counterfeit men” (4/22)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from October 16, 2004
Chicken Divan
This "Chicken Divan" dish was the signature of the Divan Parisien Restaurant, 33 East 48th Street.

Dining, Wining and Dancing in New York
By Scudder Middleton
New York, NY: Dodge Publishing Co.
Pg. 47: ... Divan Parisien chicken Divan ($1.20)

26 June 1952, Sheboygan (WI) Press, pg. 15, cols. 3-4:
This week his favorite recipe for "Chicken Divan" is being featured by Marcel, who thusly is paying culinary tribute to Wisconsin's governor.
8-12 stalks of asparagus cook, drained
1 tablespoon butter, melted
3 tablespoons grated parmesan cheese
2 egg yolks
3-4 tablespoons of sherry
6-8 thin slices cooked breast of chicken
1 cup cream sauce
Add butter to asparagus on a heatproof platter. Add 1 tablespoon of cheese. Moisten the slices of chicken with tablespoon of sherry. Season it with a little salt. Place chicken on top of asparagus and cheese. Beat the egg yolks which you add to the cream sauce, season and add remaining sherry. Pour over the chicken and the asparagus. Top this with the remaining cheese and bake in hot oven, 400 degrees, until delicately browned, about 12 minutes.

Serves two or three.

1955 Manhattan Yellow Pages, pg. 1493, col. 1:
Famous for
33 East 48th St. N.Y.C.
ELdorado 5-6726
Posted by Barry Popik
New York CityFood/Drink • Saturday, October 16, 2004 • Permalink