Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1894-02-03


fricassee served a-la-francaise, and the
ordinary American soup or stew, as
can be imagined Somehow these
creole cooks understand Tart de cui-
a.nr, and practice II TO the advantage
81 their patrons and their own purse.
Aud II n reasonable, too, when one
gae, into restaurant below Canal
street away down ia French town, on
kue Marlgny or bourbon or Chartres,
az some u the many high-sounding
names given the narrow streets of this
part III the city.
une finds the table spread many
t'mes with not too spotless napery,
and the water carafe does not always
sparkle nor the silver shine from over
Jealous rubbing. But the garcon IS
delightfully."- courteous; Madam Is
seated with magnificent ccremonious-
ncs, Muusienr's hat and cane are
borne csrrfully away aud the smiling
fpnchmUn, his hair carefully parted,
the ends ~ his mustache fierce in their
yaScd and pointed splendor stands in
IA attitude worthy Of Racine tragedy
hing 20 receive your order.
"tn bauillon?' on. yes. 20 nice to-
,lay pa.iaitcmcnt; fish "A-a-h.r
with airs gesture and emphasizing ey.
clama,i1a "delicicnsc." .'A court.
bouillnn or maybe madame prefer,
fried cgaAEcrs Or hroiled shccpshcad?
Whichever wc take Use find good. The
court .houillon proves delicious sur
prise win il, rich gravy and delicate
wkitc-rrshcd fish; and the croakcrs
ar. voted perfection. 4 broiled
shrruhead served with drawn butter
ana sliced lemon. as are indeed most
~ the lisa we select. y different In
taste 10 the fish we tiud IN more north
rrn ATTITUDES The soup i clear sea.
jncd jast right and the potatoes are
hrpyu ana crisp. Tiny French loavcs
plc.iv ard olives are on the table,
and fu- dessert perhaps we order pan
cake, ~ WIG as breakfast plate light
anil .mo.ing hot buttercd generously
mud powdered daintily with sugar.
The tiny cup 81 fragrant cafe noir fin.
i,hrs the slender yet satisfying rcpaSt,
and ID + indeed BLACK COFFEE, stain.
ing its emp copper brown, yet clear AS
rrystai It's aroma Is - delicate we
think II must surely bc imported
Mocha bat those of us who know the
true inwnrdness 81 Francois and his
economical turn 81 mind insist that he
nlys nothing finer than ordinary Rio
and that the secret lies ia the parch.
Ing, grinding and preparing being ac-
compiished while we wait.
The Creole cook never spends any
more tnan he can help. but hc assur.
cily gets tho full worth of his money.
Marvellous tales are told Of the pcsSi.
hilitics lying within few pounds Of
the round Of the beef in the hands Of a
clever chef de cuisine, and nearly all
these tiny restaurants have chef ~
their own, Whose powers 81 seasoning
and serving snvury compounds II only
e0uallcd by his lack Of knowledge in
any other essential point.
50 81 the bright glory ~ these an.
tnmn days tcmpts rs abroad 70 enjoy
the balmy suftness OF their sunshine and
breeze, we often wend our way along
the narrow, foreign-loplSiug streets
where blinds and doors are vigorously
closed until evening draws the family
Dut 10 81 socially on the steps 70 hrst
one restaurant and then another, sure
Of finding, whichever we may enter,
the same degree OF dinginess. the same
obsequious polite service and the same
uppctizing, savory dishes. At Delmon-
icp's we assurcdly would have more
beautiful surroundings; would be
seated behind plate glass windows
and safe from the intrusion Of a single
rs. Here we have flies in plenty too
many. in fact. and there isn't q glass q
foot square in window anywhere;
the outlook is different indeed than
from the aristocratic Gotham caterers.
but not Dclmouico himself could serve
more appetizing or better cooked
Is