A GOURMET’S PARADISE

Sun (Auckland), Volume III, Issue 726, 27 July 1929, Page 25

A GOURMET’S PARADISE

BY A TRAVELLER IN BURGUNDY Meals in Burgundy are the most delicious iu the world. The hours are the same as in Paris, “petit de jeuner” being served at 8 o’clock. You sit down to the chief meal of the day at 12 noon, and, in a bourgeois family, you go through at least four courses. Both water and wine are placed on the table, but it is considered more “chic” to drink water. The wine is usually Burgundy, made from the grapes that grow throughout the province, and water is added to it or not, according to choice. The soup, usually made entirely from vegetables, has little “pates’" (tiny stars ot hard pastry) floating on the top. It is handed round in a large tureen from which each person helps himself. This is followed by the vegetable served by itself on a separate plate; it may be French beans, or melon, or the Parasian’s favourite artichoke. The third course is the most elaborate, and contains the piece de resistance, which maybe a chicken cooked to a turn am served in the most attractive manner, or small pastry shapes filled with “Quenelles.” The quenelles are made from a mixture of minced veal and bread, which has been previously cooked in milk and yolk of egg, and seasoned with mustard, pepper and salt. This preparation is rolled in flour, boiled in salted water, blended with mushrooms and olives and bound by a white sauce. Milk puddings do not find favour