The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-10-20


"Sterlet coup" The usual "R. S. V. p"
was omitted, for that anybody could with
stand such an attraction was quite un-
thinkable. There were four other guests,
one a high prelate, who spoke a prayer at
the beginning of the meal. Then, as the
silver tureen was carried in, Poldi begged
permission of his Eminence to pronounce a
heathen's wish. 1t was smilingly given,
and rising. the old man said. with
strange tremour in his voice, indicating
that he meant every word spoken:
''Oh, Philoxenos, prince of epicures, why
were you not Prometheus, to have fitted
man with the neck of a crane, that he
might enjoy his food longer before it is
swallowed up by the stomach?"
Prometheus, it will be remembered, was
the creator of man, according to Greek
mythology.
Poldi repeatedly subjected himself to ex-
animation by medical authorities who pro-
ncunced his sense of taste and smell the
most perfect known to science. They are
IDEAL" they said. No wonder Poldi imper-
sonated the Supreme Court of Appeal in all
culinary matters. Up to the day of his
death it was customary in Vienna to say
to the waiter serving an inferior dish: Its
quite evident that Poldi isn't among your
patrons and a more severe criticism
could not possibly be delivered. If people
got into a dispute about the fitness of table
decorations, table manners. menus or eat
ing or drinking in general decision was in
variably left TO some fortunate person who,
a: one time or other, had dined with Poldi,
or frequented the same restaurant as the
ericure. Some few years ago the present
writer happened to find fault with dish
of wiener schnitZel at the Hotel Sacher.
the Austrian Delmonico. IF you please"
was the head walters retort. 'Poldi Breyer
frequents this restaurant every Tuesday
and Friday" To say that 1 felt crushed.
expresses the situation 1 found myself in
but mildly Poldi eats here and l dared
question the establishments cookingi BEG
your pardon a thousand times" l cried;
bring back the schnitxels-this is the hap
piest day of my life And. believe me or
not, they tasted quite good after Francois
reminder.
MADE AND UNMADE RESTAURANTS.
OF course, each hotel and restaurant
keeper did his utmost to attract Poldi to
his place of business; he might have dined
for nothing all the year round if he
but nothing was further from his mind.
Regarding exquisitely cooked food as the
chef d'oeuvre of creative art, he was eager
to pay the highest price for thing that
had pleased him. and, far from willing to
take anything for nothing, was forever
uuarreling with the proprietors because
he considered their prices too low. You
can't feed people properly unless your
NI..I
some new Sherry's or Waldorf-Astoria was
opened. society and even the half-world,
withheld its support until Poldi had pro-
nounced on the aspirant. If he gave
new establishment two trials. it's chances
were good. If he went there for week
in succession its fortune was made. The
financial barons, members of the aristoc-
racy and men about town never patronized
a place that was unable to keep Poldi as
a steady customer for some time at least.
For twenty years Poldi was the most
splendid host in all Vienna. Having no
family of his own. he made it a practice
to fill his house with guests every time
he breakfasted, dined or supped there. The
chef had standing orders to provide for
twelve never more, though the first meal
of the day usually only half dozen
friends assembled; but whether a dozen,
or one, or two. they had to be either en-
thusiastic feeders, like Poldi, or men will
ing TO learn. The. doctor would not toll
crate an Indifferent eater for a moment,
the very presence of a Duke Humphrey"
would spoil his appetite. When his rela-
tives demonstrated with him about his ex-
traordinary liberality he answered: 81
know / can hardly afford so much COM
pany, but what am / TO do? Such foreign
delicacies as / crave can be had on the
spot in quantities only-I wouldn't think
Of getting them secondhand in Vienna.
At the same time / can't eat a saddle
of English mutton or a couple of bison
humps from the United States alone.
Somebody must help me-
This regular feastng at Poldi's expense
came to a sudden termination shortly be-
fore his eightieth birthday. l shall remem-
Der the occasi if L live as long as Poldi
himself. The dinner opened with Astra-
khan caviar, directly imported. Such stur-
geon roe I had never seen before, each
particle as big as lentil. Then came
bouillon that wasn't to my liking, il
smelled so strangely. Indian birds nests
were next "This," said Pold, with a re-
proachful look at my tardy fork will not
please the million, but will always remain
caviar to the many-Hamlet slightly para
phrased," he added. Asparagus, every stalk
one inch thick, its blonde and pink head a.
beauty, formed the fourth course. Never
eat asparagus measureing less in dame
ter" said Poldi, its waste of time" After
that the folding doors opened wide and in
walked two stalwart servants bearing be-
tween them on an enormous silver platter
Swedish salmon of prodigious size. It
was excellent, but Poldi hurried the course
through, as his attention was riveted on the
piece de resistance, English roast beef
Roast beef is an indefinite term-Poldis
was a Gibraltar in the roast line. never
knew that oxen had so much flesh on their
ribs. Before he began with the carving
Poldi made a little speech informing us
that the meat had been selected for him by
Queen Victoria's own butcher, and that eft
had hung just long enough, not a minute
over. or below. the proper time"
THE GREAT DISAPPOINTMENT.
Then he made three crosses over the
meat with his silver carver. the blade of
which formed an Interrogation mark. This
knife was Poldrs own invention and no
one but him knew how to WELD it. AS he
cut off the first slice, a redish iuice-foun-
tain spouted high above the festive board.
making everybody's mouth water. and. as
Poldi carved with unusual rapidity. each
OF his eleven guests was soon served with