The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-10-27

great occasion. - ''And how do Won mako
lot Iq instance, the Barbues dorees a la
eaeel! inquired quite innocently The
i aeao COOK threw up his arms in horror
Make it!' he exclaimed Does monsieur
Ihlnk can tell him how to make orr
Earoues dorees la Vatel? The dish is
COMPOSED, achieved, perfected, not made
ana to outline the principles on which
the work is carried out, 1 should re-
qulre a volume. Besides which cannot
diXulge my Secrets mo one could pos
Rissoles Lucullus or Selles de chevreuil
Nlmrod, or any other of your dishes
from any indication of mine,'' L remark
ed. The head cook took the compliment
asa matter of course. but was afraid of
his rivals in Paris. They would pounce
upon the Daily Telegraph, the merest
suggestion which l gave would disclose
priceless secrets to them; they would
copy the new inventions of Potel &,
Chabot, and the benefit of months of
meditation and study would be lost
The fact is that Messrs. Potel & Chabot
contemplate re-editing one by one each
of the dishes created for the Imperial
guests at official banquets of the future
at Which the Importance of the occasions
will be considered to have been sufficient
~ met II one of the great Compiegne
masterpieces be included in each of the
menus. Other cooks and restaurant pro-
pr1etorS of Paris, l was led to understand
would give untold sums for information
regarding the secrets of these creations.
While regretting that he was conse-
quently precluded from revealing these
mysteries, the head cook hoped l would
not omit to say that the car had special
ly congratulated him upon the success of
Friday evenings menu.
In another quarter 1 learned that in the
opinion of many of the privileged persons
who ate the now famous dinner, the
greatest triumphS of the cooks were the
entrees, notably the delicate dish of soft
roes called "Caisses de laitances dep
pofse;' the brill "a la Eatel," with a
wonderful COmn0Sp6 q
elements. harmonized into one perfect
whole; the venison ''Nimrod," with a
slight acidity of flavor, giving a refresh
ing and appetizing virtue to the flesh.
The entrees eliminated in the praised
quails, shot in the vineyards of Central
France, these being the most delicate and
1eshy.
Then a light and invigorating interlude
GRANTEES PArmagnac, favored with lem
on and a slight dash of brandy. The
steady course of the meal was resumed
with the roast truffied pheaSants for
which the praised quail had, as it Were,
prepared the way, and which Were de-
scribed as from Compiegne, although the
shooting season does not open in the Disc
until Oct. l. by order of the project who
was a guest at the banquet. The plain
trqff1es, in sauce favored with dry cham
payne, and the delicate creamy dish of
foie gras, also truf1ied, coming one after
another, and, after the pheasant, might
have appeared trifie rich; but they were
relieved by the Salade Potel Immediately
following
One of the greatest triumphs of the
whole dinner was the Savory entremets.
consisting of what can only be described
as small buildings of asparagus heads in
a cream sauce. The sweet entremets of
pineapples from the state hot houses OF
Versailles Park, and the Ice, named for
some unknown reason HFidelio,' called,
it appears for no particular comment
London Telegraph.