CHEFS’ IDEA OF A BANQUET.

Star (Christchurch), Issue 17755, 27 January 1926, Page 6

CHEFS’ IDEA OF A BANQUET.

MAKING DISHES FOR EPICURES. (Special to the “ Star.”) LONDON, December 12. Mrrie. Matagle, wife of the head chef of Frascati’s Restaurant, Oxford Street, W., returned to London from Brussels on Saturday with some hop sprouts, which are to figure to-night in a surprise dish at the twenty-first annual banquet of the Reunion des Gastronomes, a society for furthering the art of catering in London. One hundred and seventy of London’s hotel managers, proprietors, and owners will attend the dinner, which will be held at Frascati’s. The following is the menu:— T-.es Armorlcalnes. Le Consomme Clmncellere. T,a Creme Amandine. I-.es Supremes de sole Etoile du Marin. J_.es Aigruillettes d’Agrnelet Houblonniere. Les Celestines de Foie Gras Royale. La Faisanne Chatelaine. T-.es Coquilles Amourettes. Les points d'Aspergeß Chantilly. Le Gastronome. I-.e'h Excellences Frascati. IjA Corbeille de France. Cafe. The contents and cooking of some of the dishes are:— Consomme Chanceliere: Rich consomme with cock’s combs and cock’s kidneys. Creme Amandine: Cream of chicken ■vrith almonds, milk and mushrooms cut in Julienne. Les Aiguillettes d’Agnelet Iloublonnierp: Fillets of saddles o# miilk lamb on toasted croutons and of French beans. There is a ganrjiture of hop sprouts and a sauce obtained from the cooking of the. saddles. Faisanne Chatelaine: A pheasant cooked in casserole with brandy and chestnuts. Le Gastronome: A boat loaded with iced biscuits in filbert paste and chopped fruit soaked in Curacao. The oysters have come from the coast of Britanny.