Picture yourself, not in your current drab environs, with your with dishabille appearance, but rather, linen-clad, on a Provençal loggia dining on Salade Niçoise à la VAN CAMP'S. Tuna fish and Van Camp’s Pork and Beans.
There is much controversy surrounding salade niçoise. Purist insist the dish should consist of fresh sliced tomatoes, olive oil, and anchovies or tunafish, no more, no less.
Others accept the additions of boiled potatoes, eggs, and green beans.
Van Camp’s says "FIE!" to both, mixing molasses flavored pork and beans with tuna fish, mayonnaise, olives and deviled eggs or egg-wiches (see original ad).
It is a little known fun-fact that August Escoffier created this exact recipe decades earlier and imported Van Camp’s Beans by steamer to France, because he was a perfectionist. His demise in 1935, and the no copyright law on recipes, cruelly robbed him of the recognition so justly warranted. And so Van Camp’s wears the golden laurels...this round.
The original advertisement and recipe.
Recipe: Bean Tuna Salad
2 Cups VAN CAMP'S Pork and Beans
1 Cup Tuna Fish
1 cup Diced Celery
1/2 Cup Mayonnaisse
- Mix VAN CAMP'S Pork and Beans with tuna fish and celery
- Add 1/2 cup mayonnaise
- Season to taste and serve cold on lettuce. (For picnics serve with deviled eggs, pickles, olives, potato chips, sandwiches and coffee.)
ALSO FROM THIS ISSUE:
OH, WHAT A FEELING...TAP DANCING ON THE CEILING
PLAY OF THE WEEK: YOU CAN'T TAKE IT WITH YOU
BOOZE OF THE WEEK: G & W
CAUTION: Mixing gin and whiskey may cause you to have hallucinations of seals in the bathtub, or worse still, invite a real seal into the bathtub.
Cheers!