SOMETHING WRONG WITH THE CHEESE.

Dominion, Volume 1, Issue 227, 18 June 1908, Page 5

SOMETHING WRONG WITH THE CHEESE.

i Marcel Perot, one of the chefs of the famous Ritz Hotel in Paris, is in America to learn how to mako cocktails, to stew [snapper, to fry oysters, and thG prepare canvasback duck. 51. Perot, discussing cheese in Baltimore, where ho was studying the snapper question, said: — "The tasto in cheese has grown more delicate on the Continent. A cream choose, raw, is now our favourites, whereas in the past we demanded cooked cheeses of the greatest harshness and strength. "Why " The-noted chef laughed. " Why," ho said, "when I was at tile Petit Iticrio many years ago, a. remarkable thing happened,-a thing that indicates the sort of cht-escs that in the past were eaten. A patron, seated at a coi'ner table in tho Petit Eiohe, called suddenly to the waiter:— " 'Baptiste, take away this cheese.' "Baptiste approached. "'Pardon me, sir,' ho said, in his polite way, ' but can I fetch you something else?' The patron made a gesture of impatience. • " ',Tako this away first, hang it,' ho exclaimed. : " ' Yes, sir; very good, sir,' said Baptiste. ' We havo some fine Gorgonzola, or, perhaps, tho Gruyore ' 'Great Scott!' the other interrupted, 'if yon don't take this stuff away at once I'll send for tho police.' _ , "'I am very sorry, sir, said Baptisto. Is there anything wrong with,it?' Wrong 1' shouted tb'e guest. 'Why, it's eating all my bread.' "