| I had the pleasure of knowing Louis Szathmary when | | | | - 1/4 cup sweet pickle, chopped |
| his Chicago restaurant The Bakery was in full swing. | | | | - 1/4 cup onion, chopped |
| It's no longer there and that is Chicago's loss. The | | | | - 1/2 cup celery, cut into 1/4 inch cubes |
| restaurant was indeed a former bakery and Louis | | | | - 1/2 cup apple cut into 1/2 inch dice (don't bother |
| didn't do a lot to change the atmosphere. You could | | | | peeling) |
| dine alongside one of the old ovens if you wished. | | | | - 1/2 cup mayonnaise |
| I used to brag to Louis of my growing cookbook | | | | - 1/4 cup sour cream |
| collection, then at about 500 books. He always | | | | - 2 teaspoons Dijon mustard |
| congratulated me on having such a fine collection and, | | | | - 1 teaspoon Dusselforf or other brown mustard |
| from time to time I would tell him it was now up to | | | | - 1 teaspoon Worcestershire sauce |
| 700 or even 1000 cookbooks and he always was | | | | - 1/4 teaspoon Tabasco sauce |
| very gracious in his praise. Then Louis died and left | | | | - 1 teaspoon soy sauce |
| his cookbook collection to Johnson and Wales | | | | - 1 tablespoon sugar |
| University. It was over 6000 cookbooks! That | | | | - 1 teaspoon anchovy paste |
| typified Louis, not much to say but his actions and | | | | Chop the pickles and onions by hand to avoid losing |
| incredible cooking spoke for him. | | | | too much liquid. Chill all ingredients separately. |
| This is his recipe for Smoked Turkey Salad. It's a | | | | Take the scraps of turkey, place them in a food |
| trifle complicated with some interesting flavors but it | | | | processor or blender with some of the mayonnaise |
| is by far the best Smoked Turkey Salad I have ever | | | | and process until a smooth paste. If there are not |
| tasted. Make it as Louis did and don't change a thing. | | | | enough scraps used a few cubes of turkey. Scrape |
| This recipe will make four main dish servings: | | | | the processor and combine contents with remaining |
| - One and a half cups of cooked potatoes, diced. | | | | mayonnaise, sour cream, mustards, Worcestershire, |
| (Louis sometimes used white beans instead but I like | | | | Tabasco, soy sauce, sugar and anchovy paste. Mix |
| potatoes better. | | | | well and fold in the carrots, apple, potatoes (or white |
| - 1 cup smoked turkey, your own or from the deli, | | | | beans) pickles, onions and cubed turkey. |
| skinned and cut into 1/4 to 1/2 inch cubes (save the | | | | This should be a rather moist mixture so, if |
| scraps from the skinning and cutting) | | | | necessary, add more mayonnaise and sour cream. |
| - 1/2 cup carrots, scraped, cubed, blanched, drained | | | | Serve at once or cover and chill until needed or |
| and chilled | | | | overnight. |