Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-10-13

course and is eaten with horse-radish sauce
and some of the vegetables that were cooked
In the soup. A dish very much relished BY
French people is q leg Of mutton with white
beans. The meat is cooked very thoroughly
and not served so rare as Americans and
Englishmen like 1t; the beans are cooked In
salt water, to which is added, afterward. the
gravy that comes from the mutton. some
onions, carrots and thyme. Before the meat
is cooked bunch, consisting of bayleat,
garlic and parsley, has been inserted in the
roast. After the beans are cooked the water
is strained from them and the gravy from the
meat is added to them.
The reason why certain French restaur-
ants are able to give such good meals at
such reasonable price is because 1t is
principle with them to allow nothing to 60
to waste. The cold roast or boiled meat
that is left over from yesterday is trans
formed into a palatable dish for to-day's
meal; it is cut into slices, 1t is warmed very
carefully so as not 10 become tough or over
done, and nice sauce is added to it. The
meat with which the soup is made is served
in various ways and is al Tays palatable.
Every thing in these cheap restaurants is
used; nothing goes to waste. They do not
buy large pieces of meat, but small ones,
and though you only get little of each dish
on the bill OF fare, You have found when you
have finished that you have had IAN elegant
suf6ciency," and that it has been served
with those trifing and inexpensive relishes
which French cooks know how to put to the
best use, and which help so much to make
3 meal
APPETIzING AND ATTRACTIVE.
We consider it an advantage, too, in our
style of cooking that the dishes are served
one otter the other, you get one dish and
one vegetable, and not two or three vegeta-
bles at once, as you do in American restau-
rants. As you do not see too many dishes
of food at the same time, the consequence is
your appetite is not taken away. Some Of
the cooks in these cheaper places. too, are
very competent men; they are not sufh-
ciently acquainted with the English Ian
guage to obtain positions in the more pre-
tentious establishments. and SO, on their ar
rival in the United States, they are en-
ployed in some of these humble restaurants,
Datronized almost exclusively by people Of
their own nationality.
Apropos of cooking it is we'll known that
what is called French bread has come into
general use, not only in restaurants but in
families. 1t may surprise some readers to
learn that the bread used at the Cafe Savarin
is made from Hungarian -four especially
imported for the purpose. This -four is
used because the bread made from it is more
compact and makes better crust The
dough is put in long baskets lined with sail
cloth; these are used because the dough can
be put in softer, and it will rise more regu-
larly than in pan. We roast, too, by
means of the old-fashloned French spit-a
horizontal bar which, by certain mechanism.
is made to revolye in front of the long, wide
CRATE of range fire. This method is not
usually used in this country because the
kitchens are not large enough, very large
range, sending out an enormous heat, being
required.
In conclusion few aphorisms from the
famous Savarin may not be amlss; they will
serve to show proper appreciation OF good
eating is not inconsistent with common
sense. Here are few of his sayings: The
most indispensable qualification of cook is
same must be said of the
guests. A dinner without cheese is like
pretty woman with only one eye. The men
who eat hastily or get drunk do not know
how to eat or drink. The dinner table Is
the only place where men are not bored dur
ing the first hour,-animals feed; man eats;
the man of intellect alone knows how to eat.
Tell me what you eat and will tell you
what you are. ADRIEN TENU.