Recipes/dishes no longer in fashion.

I think fancythat was saying her mum would’ve preferred the meringue, cream and fruit served differently.
My mum used to make fancy cheesecakes for dessert and mousse, I remember a blackcurrant one, I loved it. The lamb cut with the little white hats on the bones? I don’t recall the name, was a dinner party favourite.

Rum Baba.

Mixed Grill. Lamb Chops/pork chops. Lambs liver

Braising steak with mashed potatoes, greens, rich gravy.

Beef dripping on toast

Thin sliced bread with tinned red salmon and cucumber…or just cucumber.

annsixty

I would love a real chicken Maryland like we used to have in the 50s/60s.
It is possible I would be disappointed but would love the chance.

We had Chicken Maryland with all the trimmings for Sunday dinner last week.

Potted Hough was a favourite of my Irish granny. We still have a butcher who sells it here(central Scotland)

Grandmabatty is that what we would call brawn here in Northern England? My mother used to buy potted meat in our local butcher's shop. I loved it although my sisters didn't.

GrannyGravy13

Black Forest Gateaux, a well made juicy one is just so delicious.

I agree. A proper one, with kirsch and cherries, not one of those ghastly Sara Lee frozen ones!

Skydancer

And what has happened to Spanish Onions? Mild for a salad but I never see them now?

If you find any, let me know! I love mild, white onions, sliced with tomatoes to make a salad

Grandmabatty

Potted Hough was a favourite of my Irish granny. We still have a butcher who sells it here(central Scotland)

My mother's was delicious, I loved it on toast.
We called it pottie heid.

I have a lovely cookery book called The Prawn Cocktail Years. All the recipes are there.

Rosiesmaw I think Tenko meant that her Mum would have liked to have seen this on the menu as an alternative to the Eton Mess which she actually had.

GreyKnitter

I found some samphire in the herb section at a local garden centre and bought a pot - quite small but with instructions on how to water with salt water. It’s in a pot outside and doing very well. Probably enough for a meal now!

We used to pick it when we lived in Sufolk. One day my nieces were with us (then children) and were gobsmacked that we were eating such stuff.

I haven’t seen a Coquille St Jacques on a restaurant menu* for ages - did see a frozen version in a French supermarket recently though.
*Invariably my choice for a starter when I did see it.

Mamie

I have a lovely cookery book called The Prawn Cocktail Years. All the recipes are there.

A niece’s husband who used to be chef in a lovely pub, had a ‘regular’ who’d ask for a giant prawn cocktail as a main course.

He started putting it on the menu - it was very popular!

A good nice roast chicken and roast potatoes.

To those craving Knickerbocker Glory - what would be the exact constituents? I don't think I've ever really had one. I call any mixture of fruit, ice cream and other puddingy ingredients a Knickerbocker Glory for want of another name. (Served in layers in a tall glass.)

My mother used to sometimes give us a slice of Swiss roll - about 2" thick, stood on the cut edge - with a dollop of tinned cream on the top for pudding. She said it was something they used to serve in Lyons Corner Houses when she was working in London before and during the war. I think she served it to us for nostalgia's sake. Even when we were children, it wasn't something you could order in a cafe, I shouldn't think.

Tuaim

A good nice roast chicken and roast potatoes.

I would hardly describe that as being a dish which is 'out of fashion'. I'd think it's a pretty common meal, even now.

Beef Wellington, Stroganoff, Shnitzel.

Casdon

You can still get Babycham at Christmas, I always get some as I still love a brandy and Babycham - a seventies favourite even now.

I haven't been able to source the original Babycham (light blue label) here in Scotland. I did love a refreshing cider and babycham!

proper boned chicken kievs
treac;e sponge and custard

Restaurants today never seem to serve:

Apple Charlotte
Summer pudding
Rice pudding (homemade, not from a tin)
Sponge pudding and custard
Proper trifle

Maybe it's because they're considered old fashioned, but today, everything has to be 'refined' and it's all about the presentation. I think a lot is due to TV programmes.

As an aside, both DH and I enjoy cooking and occasionally we come out of a restaurant thinking that we could have done a better job ourselves.

I make beef stroganoff regularly.

I still cook braising steak with mash, and roast chicken dinners.

Iceland usually sell Babycham/CherryB and possibly Snowballs over the Christmas period. I am often tempted to buy a pack of CherryB as it was my staple drink as an older teen! I would hope however, that my taste buds have matured since then and a nice rich Merlot is more acceptable!
On the subject of Baked Alaska, my Gran made a wonderful version of this and all the grandchildren called it baked elastic!

Witzend

I haven’t seen a Coquille St Jacques on a restaurant menu* for ages - did see a frozen version in a French supermarket recently though.
*Invariably my choice for a starter when I did see it.

Ocado sell Coquille St Jacques. Made by M&S but I don't know if it is sold in store. Seven quid for two online.

I have seen scallops on menus quite frequently as Coquille St jaques, but also served other ways.

The main problem with scallops and restaurants is that scallops are expensive, so you are not likely to find them on the menu of popular chain restaurants, but they are not necessarily limited to upmarket restaurants. We have a local pub, more expensive than a Beefeater, but not a lot that quite often as scallops as a started and they are very popular.