A GASTRONOMIC CAVALCADE

Taranaki Daily News, 28 December 1934, Page 14

A GASTRONOMIC CAVALCADE

Sixteen Wines And 41 Dishes At English Dinner A GASTRONOMIC cavalcade—the eleventh meeting of the Wine and Food Society—was held recently at Brighton, England. There were 11 courses of 41 different dishes. There were 16 different wines and liqueurs (beginning with “Vins stomachiques avec les Potages”). In the immortal words of the American reporter “A good time was had by all.” I had always rather wondered why the Royal Pavilion was built (that odd-looking place with the minarets). The reason is now clear; so that the Wine and Food Society could hold their minaretted banquet there (says a writer in the “Daily Telegraph”). It seems that George IV had a chef named Marie-Antoine Careme. A hundred years ago this admirable man plied the Regent with his massed gastronomic batteries. For several hours we grappled with a faithful replica of the historic occasion.

“Premier Service” consisted of four kinds of soups, six types of hors d’ceuvres, two “releves de poisson,” four species of entrees, and four “bouts de table,” including boar’s head (applauded) and golden pheasant (eaten). These snacks were irrigated, in addition to the “vins stomachiques,” by a Graves, a white Burgundy, a Moselle and a white Rhine wine. “Deuxieme Service” saw us really eating. There were “Deux Grosses Pieces” (“Rosbif” and venison), “Quatre Plats de Roti” (turkey, pheasant, partridge and grouse) a “Releve de Roti” (ham from the boar), some vegetables, “Six Entremets au Sucre” (including “La Gelee au vin de Madere” and “Les Profiterolles au chocolat”) and “Six Assiettes de Dessert.”