Featured in our article on Ernest Hemingway’s perfect hamburger recipe, a 1957 order to Maison Glass, a gourmet emporium in New York City, requests that tins of whole guinea hen, whole pheasant, cèpes, and lobster bisque along with dozens of jars of preserves such as rose petal jelly and pricey bar le duc be sent to Finca Vigía “by Air Express as you usually do.”
From the Hemingway Collection of the Museum Ernest Hemingway of the Republic of Cuba.

Featured in our article on Ernest Hemingway’s perfect hamburger recipe, a 1957 order to Maison Glass, a gourmet emporium in New York City, requests that tins of whole guinea hen, whole pheasant, cèpes, and lobster bisque along with dozens of jars of preserves such as rose petal jelly and pricey bar le duc be sent to Finca Vigía “by Air Express as you usually do.”

From the Hemingway Collection of the Museum Ernest Hemingway of the Republic of Cuba.

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