PORTRAITS IN PASTRY
THE CULINARY ART IN THE " GOOD OLD DAYS " As one looks down the ages at the method of laying the table used by successive generations, it is noticeable that each period has produced a special culinary fashion. The castles, the knights, dragons and peacocks of the Tudor period, tho wondrous sweetmeats produced at Royal banquets were designed hot only to astonish the Court, but to arouse envious amazement in the hearts of foreign amuassadors. Nevertheless, taste that was half barbaric was on tho wane, and even before the restoration tho old clerk of the kitchen was abdicating before the Continental chef. The solidity, the huge Elizabethan monuments of crust and game, the towers and edifices of venison and brawn bi)gan to vanish before the lighter French delicacies better suited to tho volatile tastes and changing fancies of Versailles, or Whitehall. One
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New Zealand Herald, Volume LXXII, Issue 22100, 4 May 1935, Page 6 (Supplement)
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144PORTRAITS IN PASTRY New Zealand Herald, Volume LXXII, Issue 22100, 4 May 1935, Page 6 (Supplement)
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