Here's the famous Maurice Salad that was served at J.L. Hudson's department store for generations. While the salad itself it good, the dressing on the salad is what really makes it!
J.L. Hudson's Maurice Salad
- Thread starter kevin313
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Here's the Maurice Salad recipe:
twintubdexter
Well-known member
copied from one of my Hudson's books...
According to a 1947 Hudsonian employee publication, the five restaurants and tea rooms were staffed with 110 waitresses, eight cashiers, and twenty hostesses. A waitress' workday began at 10:15 a.m. with a class period where her supervisor went over every menu item for the customer's benefit. Then managers inspected each waitress for neatness of hair, hands and nails, hose and shoes. Uniforms and aprons, had to be spotless. She was back at her station by 11:00 a.m., and from then until closing at 3:00 p.m. [or whenever the last guest left] her routine was pleasing one customer after another politely, and with a smile. A Hudson's waitress knew that when a customer stepped into one of the restaurants, they ceased to be a customer and officially became a guest. Many a guest left with good will for the entire store because they liked the way their waitress served them.
The classic Maurice Salad was synonymous with Hudson's in later years. No one seems to know exactly who Maurice was. Some say he was a chef at the Detroit flagship store where the salad made its debut. Whoever he was, his salad remained on the menu for more than fifty years, where it seems to have made its first appearance on a Riverview Dining Room menu.
Waitresses having their hands inspected before work.
According to a 1947 Hudsonian employee publication, the five restaurants and tea rooms were staffed with 110 waitresses, eight cashiers, and twenty hostesses. A waitress' workday began at 10:15 a.m. with a class period where her supervisor went over every menu item for the customer's benefit. Then managers inspected each waitress for neatness of hair, hands and nails, hose and shoes. Uniforms and aprons, had to be spotless. She was back at her station by 11:00 a.m., and from then until closing at 3:00 p.m. [or whenever the last guest left] her routine was pleasing one customer after another politely, and with a smile. A Hudson's waitress knew that when a customer stepped into one of the restaurants, they ceased to be a customer and officially became a guest. Many a guest left with good will for the entire store because they liked the way their waitress served them.
The classic Maurice Salad was synonymous with Hudson's in later years. No one seems to know exactly who Maurice was. Some say he was a chef at the Detroit flagship store where the salad made its debut. Whoever he was, his salad remained on the menu for more than fifty years, where it seems to have made its first appearance on a Riverview Dining Room menu.
Waitresses having their hands inspected before work.
Kevin
Great recipe! This is sort of like the salad at Marshall Fields in Chicago. It was on the menu but can still be ordered if you ask for it. It is called the Fields' Special.
I am going to make your recipe. Gary
Great recipe! This is sort of like the salad at Marshall Fields in Chicago. It was on the menu but can still be ordered if you ask for it. It is called the Fields' Special.
I am going to make your recipe. Gary
