A NEW DISH.
TRUFFLES, CRAYFISH, AND ; COCKS' COMBS. " Poulabde PorKCAJtu" is the latest dish of the "Ligue dea Bourmands,'' invented by the renowned M. Escoffier, chef H>f the Carlton Hotel. Last year M, Esooffier gave "Peche Melba," but recenUy, when the professional epicures met: at the Cafe Monico, London, and at all. European capitals, the dish of the evening ranked on the menu as an "enteee," and not'a "sweet." M. Poincare, the French Preßidenty having entered opon his seven y&sM term of ofhee, M. Esooffier's dish was designed outwardly to do him honour. To the taste, it is the most refined and delicate concoction in the mysterious art of the chef. TrufSes, crayfish, and cocks'combs aro its chief ingmiente. Nover before has a. cock's comb oeea raised to delight the human palate— ia England, at any rais. .Unless cooked with the greatest car©, it. is apt to turn black. ■ , The new dish was sampled by M. Ca:dard, chef to fch&King; M. Ctempfer, chef to Queen Alexandra; and M. Conmeiger, chef to the Duke of Marlborough. It is to bo tho dish of tho year in France.
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https://paperspast.natlib.govt.nz/newspapers/NZH19130405.2.143.24
Bibliographic details
New Zealand Herald, Volume L, Issue 15269, 5 April 1913, Page 2 (Supplement)
Word Count
186
A NEW DISH.
New Zealand Herald, Volume L, Issue 15269, 5 April 1913, Page 2 (Supplement)
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