The Savannah morning news., 1900-11-15

NJ EsCoWer IS OF rnNfHt. a prince or
chefs. and directs the culinary department
a. the Carlton. lie has personal ace
quaintance with ali the leaders OF s1cie-
~ and fashion. in fact. the other evening
when the writer called he was receiving
the congratulations OF the Prince Of
wales on the dinner his Royal Hlghness
had just par AIKEN or
~ Escofher's opinion on the subject of
the costliness Of she most recherche dim
ners are 81 value
What was the most expensive dinner he
had ever served? How expensive-a fam
talsie or a classical menu2 An a classic
-thc best was beyond all price was
mans soul. the soul OF genius Yet b.
could be purchased for very little more
than a really frst-rate diner a Ia carte.
For see YOU. there can be IN ~ no ridi-
cuious but costly. dishes. dishes whose
only value Is an intrinsic one. really
good dinner cost from Dos to q q head.
That would not include wine-ihat would
be merely the menu-but % would Do
cooi one You could not make menu
that would cost more than q - a head
for four people without being eccentric.
"Ahl yes. with pleasure. Monsieur.
viii compose for you a classical m nu
such as ! speak OF az g as a head, ana
will sign g."
Now IL YOU ask an cplcure he viii tell
you that "a menu bearing the signature
"A Escofier' Is worth its weight in hne
gold
Tho only explanation - tho susge.'sd
menu necessary 20 any one with 20 iuli-
mentary knowledge OF me art 81 dining
are that fresh sterlets caviar Sc. 81 course.
the most expensive and most highly no
prcriatcd gastronomi. luxury known. olr-
sins are a kind ~ Mediterranean cray
fish. the Chambcrtiu in which the eoles
are cooked and tie Cliequot u~ei DOB the
sorhet are both vintage wines. tho sau q
"Marcchal Roberts" served with TIE
vcri-on. was creation of 81 Ercoil'r s
which took weeks 20 devise 90 perfection.
and received the warm approval ~ the
Prince the other night when served Tor
the nrst time: and the rufiles are o.
course. fresh ones.
NJ Esconicr has served many more eN-
penzivc dinners. especially several no.
table ones which ne provided when az tho
savoy in connection with wagers
Tho red dinner. given hy the latr NJ
Wolf Joel 10 celebrate an extraordinary
stroke OF luck az Monte carlo. cost go a
head. while a wager dinner 10 ten persons
cost tho same q few years prfviolsly, n
both cases exclusive 81 wine. But in both
instances q was not so much the menus
az the accessories which cost the money.
Tho salmon was shown % tho host dur
ing hors d'oeuvres swimming to- iis naive
element Round the walls peach trees ana
wines bore the fruits which the guests
piucked for Themselves ana ate. toun-
ain Of rose water spiashed in the center
~ tho table between dwarf fruit iree+And
ali tho dishes were prepared with ingte
dients notable Tor their costumes.
A Escofier kindly devised second
menu for the Daily Mail suitable for such
/, dinner and as he pointed our IN -
-, nomenclature r. reflects the frito-
lous spirit of tho meal.
Frivolltes (hors d'oeuvres)
Nfienonettes d'ortolans au consomme
! fconrommc with quenneiles OF ortolans).
/ Nousseline Dame Blanche "a thick, white
soup. prepared with q costly Winel.
/ Nageolre de Tortue en- Dauhe an WIN ou
Rhin Ourtle FMS Ia white winel
,so,, 40 Provence 0he Mediterranean
whitehaiu.
Deu-es de Monastere Csprins chicken
stuffed with foe gras and truiiles
and praised slowly IN Hquem
OF a famous vintage).
/ c,rar5s On Chemlso ducks 30 litsle paste
/ covers).
Veoute Soublse.
Deslrs 40 Maecotte cocks kldneys).
/ fSoisette de Gazelle Favorltcl
/ rf,io d'Or 20 tangeriue sorbet. with yell
/ low sugar run into Ions threads
! Timbale de Caillc aux uunes -. Ai.i""o'
| EQUALS stuffed with qualls aud
/ truifel.
/ Asperees a rhuue vierse 0reshly pre-
/ pared oln.
Rove d'ecreVisseF.
I pekia de Nult ian Ice served IN great
block OF fee cut 10 represent the
new moon. and electrically
lit lnsldc}.
Benedlctirs roses q h.an's
Coupes d'nrmouT decd cupl
/ Fruits dcfeudus tlll kinds o. rare uui's'.
-.. Nrr-1fffer