EPICURES' FEAST.
SOLE WITH LOBSTER AND ASPARAGUS POINTS.
A banquet to 400 epicures was given at the Park Lane Hotel, Ihceadilly. to herald the Cookery and Food Exhibition. The feast was prepared under the „ direction of M. Francois Perrin. Oysters AI. Perrin excluded, because, he said, they were so often used to open the list of courses. Grape fruit was his selection, and over it kummel had been poured. ... ; There Were 15 varieties of d’oeuvre, the produce of France, Italy Spain, Russia,, and Greece. After soup came Dover sole, each roll enclosed in a slice of lobster and a bunch of asparagus' points. The Scotch lamb was cooked in butter and served with chopped parsley and breadcrumbs. . The new green beans came from Algeria, and, together with the French £ button” mushrooms, were’ brought from Paris,, by aeroplane. Surrey fowl followed, cooked from a French recipe of 200 years ago. To finish there were coupe de pomes Mont d’Or and bonbonnierc, >the latter being in baskets of spun sugar.
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Bibliographic details
Gisborne Times, Volume LXVII, Issue 10475, 4 January 1928, Page 4
Word Count
168EPICURES' FEAST. Gisborne Times, Volume LXVII, Issue 10475, 4 January 1928, Page 4
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