PIA most important social functions of the November 7 there took place one London season, when the white capped lords of the kitchen, the French Culinary Associa~ tion held their annual banquet and ball which was attended by all the celebrated chefs of London. The Savoy Hotel was chosen for the function, and the well-known Francois Latry, chef there for the past twenty-five years, prepared and cooked the meal. It is interesting to learn what sort of menu these men, who deal with food day in and day out, would choose for their own delectation. M. Fourié formerly chef to Si John Ellerman waxed enthusiastic in its praise "Beautiful, so beautiful—it is a menu for the men that cook by a man that cooks. And yet it was so simple:
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