In 1914 a small book with a big title made its appearance. The Elegant Art of Dining: Bohemian San Francisco, Its Restaurants and Their Most Famous Recipes - The Elegant Art of Dining by Clarence E. Edwords may have been the first foodie's guide to the city, pre-dating the invention of the word, "foodie" by about 80 years.
It's a lot of fun to browse thru, and thanks to the continuing marvel of the Internet, you can do so yourself starting, perhaps, at this link which chronicles the beginning of French dining in the city. Here you will learn that one of the earliest such places was called The Poodle Dog.
Maybe someone will try this recipe for Oysters a La Poulette and let us know the results!
One-half cup butter, three tablespoons flour, yolks of three eggs. One pint chicken stock (or veal), one tablespoonful lemon juice, one-eighth teaspoon pepper, one level teaspoon salt. Beat the butter and flour together until smooth and white. Then add salt, pepper and lemon juice. Gradually pour boiling stock on this mixture and simmer for ten minutes. Beat the yolks of eggs in a saucepan, gradually pouring the cooked sauce upon them. Pour into a double boiler containing boiling water in lower part of utensil. Stir the mixture for one and one-half minutes. Into this put two dozen large oysters and let cook until edges curl up and serve hot.
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