Photos Loading
previous next

    Siblings Maryellen and Keith Burns turned their favorite restaurant memories into a book, "Lost Restaurants of Sacramento and Their Recipes."


    Menus from eateries long gone.


    Matchbooks from eateries long gone.

Recipe: Fettuccini All'Americo

Published: Wednesday, Jul. 24, 2013 - 12:00 am | Page 2D
Last Modified: Wednesday, Jul. 24, 2013 - 2:29 pm

Makes 4 servings

Adapted from "The Lost Restaurants of Sacramento and Their Recipes" by Maryellen Burns and Keith Burns.


3 cups heavy cream

1 pound fettuccine

4 cups asparagus (cut into diagonal pieces)

1 tablespoon butter

4 cups sliced mushrooms

4 tablespoons chopped fresh garlic

1 cup grated Parmigiano-Reggiano (divided in half)

Salt and pepper to taste


Place cream in a heavy saucepan and bring to boil. Turn down the heat to a simmer and reduce until thickened.

Meanwhile, bring a large pot of water to a boil. Add salt to the water to taste. Add fettuccine to boiling water, stirring the first few minutes or so to make sure it doesn't stick. Cook until al dente, about 10 to 12 minutes.

Fill a shallow bowl (large enough to hold the asparagus) with water. Boil the water. Add the asparagus and blanch for about 2 to 3 minutes. Take out of the water and plunge asparagus into cold water so it keeps its green color.

Melt butter in a sauté pan. Add mushrooms and asparagus, just until hot. Add garlic and take off the fire.

Drain pasta. In serving bowl, place the reduced cream. Add 1/2 cup Parmesan and season with salt and pepper. Add the drained pasta. Toss to coat. Place sautéed asparagus, mushrooms and garlic on top. Sprinkle with remaining cheese, salt and pepper.

Posey Cottage's Hangtown fry

Makes 3 to 4 servings

Adapted from "The Lost Restaurants of Sacramento and Their Recipes" by Maryellen Burns and Keith Burns.


12 medium-size shucked oysters

3 tablespoons all-purpose flour

1/2 teaspoon salt

Dash pepper

1 beaten egg

2 tablespoons butter

6 eggs

1/3 cup milk

1/4 teaspoon salt

6 strips bacon, sliced into 1/2-inch pieces


Pat oysters dry with a paper towel. Combine flour, salt and pepper. Dip the oysters into beaten egg, then the flour mixture.

Melt the butter in a 10-inch skillet over medium heat. Cook the oysters in butter until the edges curl, about 2 minutes each side. Remove.

Cook bacon. Remove bacon and most of the grease from the pan. Beat the six remaining eggs with the milk and remaining salt. Pour into skillet. Add the oysters. As the egg mixture begins to set on the bottom and side, add bacon, then lift and fold over. Continue cooking and gently folding for 4 to 5 minutes or until the egg is cooked throughout. Remove from heat and serve immediately.

© Copyright The Sacramento Bee. All rights reserved.

Sacramento Bee Job listing powered by
Quick Job Search
Sacramento Bee Jobs »
Used Cars
Dealer and private-party ads


Price Range:
Search within:
miles of ZIP

Advanced Search | 1982 & Older