The lament that a general taste for smoking,.the luxury of life, and the new distribution of wealth have destroyed appreciation of the fine art of cookery finds little response among the experts. 'The epicure may not be so familiar a figure as he was, and he certainly not so solemnly self-conscious. But at no time, and nowhere in the world, was the poetry of food more' appreciated than in London to-day.
This is the testimony of Fontaine, the chief of Prince's, who was trained. in Paris, and' with nearly 30 years' experience London is in a position to compare resent and past.
"Money has, no doubt, changed hands," said Mf. Fontaine to me today, "but the Londoner has under our' guidance gained a first-class knowledge of good cookery.
London's' taste has, indeed, been educated beyond belief."
'A chef at the Savoy Hotel said: "We. are putting on no fewer than founehundred new dishes to cope with the torrent of visitors London is expecting. Quite out of the ordinary, but most delicious la the Argentine dish known as "Puchero.' This is in great favour just now. It consists of beef, bacon, chicken and rice.
"Should you not, fancy 'Puchero," you may quietly be led to like a Brazilian © delicacy known as. 'Bacalhno-com-Batatas.' This is, soft cod, cooked in green oil with tomatoes and potatoes.
"As a sweet a dish known as Chinese night? may be commended. This is half a Chinese melon saturated in aromatic Chinese wine. The centre is stuffed with grushed cheetie nut and The whole is then iced."
The Ideal Menu. dishes are in great demand just now—plovers' exes, poussin, very small chicken. "You can have a poussin small enough for one or large enough for two. They are a most obliging species.
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