BRAIN WAVES IN KITCHEN

Dominion, Volume 24, Issue 144, 14 March 1931, Page 23

BRAIN WAVES IN KITCHEN

New Soup to Tickle Jaded Palates

Signor Manetta, Italian, and M. Verlogieux, French, rubbed their hands andexclaimed,' “We must discover new food. We must find new dishes.” Then the Frcucbnian, who is grill chef, and the Italian; who is grill manager, drew their heads together over their luncheon table at the Savoy Hotel. Presently M. Verlogieux announced, “I have the grand'lnspiration 1” He hastened to the kitchens. “Pierre! Jacques! Jean! Colin! Batiste!” he shouted, and five of his staff appeared from the corners of the kitchen. M. Verlogieux looked at his devoted assistants and smiled. “My children,” he said. “I have this moment the grand inspiration for new dishes. I will show you.” “A new soup—a wonderful soup,” he said, selecting his ingredients. The new soup -was made by the chef himself. His assistants watched his every movement, spellbound. The assistants were then told to go and do likewise. “Bet us pray that we have done well,” said the anxious Jacques to the assistants in an agony of suspense when they presented their own attempts at the new soup. . The great chef smelt the sample of the new soup offered to him. He tasted it. “Retour!” he said, meaning, “It’s foul. Take it away.” , , Pierre, Jacques, Jean, Colin and Batiste wilted under the scorn of their master. The new soup was made afresh. “Try this,” pleaded his chief assistant, bringing the results of their next attempt on a plate. M. Verlogieux tried it. “Ca va,” he said, beaming with smiles, meaning “It goes,” or, in more homely language, “This is the stuff that, the troops really require.”

Signor Manetta was hurriedly summoned by the chef, and he tasted the new soup carefully. “It is worthy of a prince,” was his verdict. The chef gazed thoughtfully into the middle distance, and big thoughts turned to the various princes. He thought of the Prince of Wales. “We will call our new soup 'ha tasse de Prince de Calles,’” (“The Prince’s cup”) he said. M. Verlogieux explained how the new soup and other new dishes are made. “It is a clear .soup,” he said, “of chicken with an infusion of aromatic herbs, adding yolk of pn egg and sliced grape fruit and chopped turtle. It should be served with parmesan cheese pates.” Other new food discoveries . which perplexed housewives will welcome and which are the “grand inspirations” of M. Verlogieux include a marvellous entree. He has called it “Le Gratin d’Agneau a I’Ecossaise,” and it is made with carrots, turnips, onions, leeks, all cut in small cubes. Then take lamb and pearl barley well braised together, and put the whole in the oven to be baked. Chicken or beef can be used instead of lamb. Here are two new supper dishes — not sandwiches. Take two slices of bread without the crust, one thin slice of gruyere cheese on each slice, garnished between with ham or chicken. Tie up the sandwich and fry in a pan with butter. The same process for an alternative sandwich can be applied, using as a filling for the sandwich finely chopped fillets of beef, one small shallot, and fresh butter. M. Verlogieux explained that new dishes only came as a sudden inspiration.—“ Sunday Express.”