The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-03-15
A BEEFSTEAK IN PARIS.
STORY OF An AMERICAN EXPERT.
MENT IN a FRENCH PENSION.


From Che New York Sun.
Paris, Feb. 2s.-This is the story of a
/ beefsteak. youug and vigorous Ameri-
can. some equally young and vigorous
American girls and a French professor,
who was also the head and front of a
| pension in Paris
1t was dinner hour in the pension. The
soup had come and gone, the fried sole
| had fitted in and fitted out, a sweet and
mealy mixture Of boiled chestnuts had
been variously commented on, and the
young American was now arguing with
/ a dish which he had reason TO believe
was meant for stewed rabbit. For rea-
sons of his own, and because it was
hidden so completely under a disguise OF
| high seasoning. he inclined inwardly to
the theory that it was none other than
stewed cat. No; that he felt any loss OF
confidence in the professor, but that he
feared the honesty of purpose of the shop
keeper who sold it.
Generally at this stage of the dinner the
professor suggested to his dear Ameri-
can friends and boarders that they NOM
mate the various dishes which they might
prefer for dinner and luncheon of the
following day. That day was Sunday,
and the boarders Rugged to their souls
the delusion that they always selected
their Sunday meals. Now and then they
may have done soft there was nothing in
their catalogues that came too high for
the professors purse AS usual, he an
nounced that he was ready to hear sug-
gestions.
For a few moments there was silence
Then the young American dropped his
knife and fork upon his plate with a clat-
ter that turned all eyes in his direction.
Lifting his head proudly, he turned toward
the professor, and thus spoke:
i tell you what | want. want an Amer
lean beefsteak. ] want a steak cut from
the Juiciest part Of the tenderest steer in
Paris. / want il carefully seasoned and
broiled over a fire until il is scared glo-
rious brown on both sides Now mind. |
don't mean that it shall be dried up, nor
do l mean that il shall be thrown into a
| frying pan and stewed and baked in its
own grease until it is unfit for even the
Pardon, pardon, monsieur" INTERRUPTED
the professor who had been trying TO get
word in edgewise, you forget, you for
mo. indeed. don't forget" said the
young American. with the faintest trace
OF asperity in his voice. 'On the contrary,
| remember only too well. can recall it
Just as though ii were yesterday. 1t was
the night before / sailed. We had been to
the theater, and BrOwn-Brown of Chica-
go; presume you don't know him-said to
me after we had reached the open air,
Come now, and get a good steak before
you sail. You won't have another chance
as long as you are in Europe. So we went
up town and got just such a steak as 1
have described"
But, monsieur" interrupted the profess
sor again, struggling his shoulders and
speaking in that calm, impressive manner
which a Frenchman uses as last resort
to subdue the enthusiasm of his American
friends, you forget You must recall that
it is the involable rule of this pension to
speak in no language other than French
while at table,
"Oui" said the American, despondently
and abiectedly "C'est ca
Meanwhile all the American girls look
ed his way sympathetically, encourage
ingly, and even hungrily, as visions of the
beefsteaks they had left behind rose en-
trancingly in their minds. Thus the beef
steak incident dropped.
When dinner had been finished and the
professor, his son, and the young Ameri-
can were putting at French cigarettes and
slipping contentedly at petites yerres, the
visitor once more preached the subject
well, we don't have American beef
steaks here" said the professor.
Surprising you don't" argued the
French beefsteak American style?"
Thereupon the professor blew a ring of
smoke idly into the air, slipped a little of
the cognac before him, stroked his beard
s'Ye 81 ii IS '' possible. But it will cost"
Cost? Blow the cost! 1 want steak"
was the surly reply.
"Will you go with me to the market in
the morning and select it?'' said the pro-
fessor' eying his boarder.
''You, bet, was the quick reply.
Pardon said the professor, puzzled.
"Eh? Oh oui. oul. yes. l forgot you
did not unders tand American slang"
The next morning OF much earlier
accustomed TO rising he was summoned
by the maid to get up and join the pro-
fessor. On their way to the market the
Now, you must remember that we do not
cut up meat in this country as you do in
America, and l presume we shall have
some trouble in securing what you want.
You do your best to explain to me, and
will try to persuade the butcher"
They found it a task. The butcher VOW
ed that he wouldn't mutilate a quarter of
beef in the way that the young American
desired for the price of the animal. Per-
suasion, in the coin of the republic finally
overcame him. But it was no common
steak that the young American was car
rying home Its price had already made it
the most expensive surloin he ever eX-
pected to sit down and dine upon.
There was another to be conciliated than
the butcher. When the professor and the
young American reached the peiision the
latter announced that he meant to cook
the steak himself, or at least boss the job
of cooking, in order that it might be sea-
soned as he wanted it. The cook served
notice on the professor that she would
have no foreigner intruding on her do
main. Rather than give up one inch of
the space over which she reigned, she
would abdicate the throne at once, and
the professor and his boarderS could go
hungry. But American persuasion again
won the day, although it had to be alleged
with French silver
So this happy citizen of Uncle Sam
cooked his own steak. The cook, quite
charitable after her Fee and quite curious
to see what was going on, brought the
fire to the exact stage for broiling pur-
poses. The young American was so elated
with her oevernesS that he slipped an
other franc into her hand and won her
heart completely
She found a broiler to hold the steak. or
rather improvsed one out of another
French cooking utensil, brought the salt
to him when he wanted it, heated the
platter on which the steak was laid with
great grace, and went SO far to work
a little salt into the butter at his
suggestion that it might better flavor the
meat.
While all were seated around the lunch
con table, young ladies, professors son,
wifc and the professor himself. the young
American marched proudly from the kitch-
en-, bearing his chef d'oevrue before him
on dish which the cook had most gr;.-
ciously garnshed with crosses and pars-
ley. A murmur of admiration arose from
the young ladies. How delicious it
smellsi How charmingly you have garnish-
ed H!' they exclaimed. why. Mr.. But
Ter. who ever would have thought you
we a ms