The daily morning journal and courier., 1903-06-27
LATEST PARIS DELIcACY.

G@H~S-eN A-+ --AA a&-% ~A4@A8 OA
 Plumage at a Cost of Only $1OO.
 Word comes from Paris that the latest dish at fashionable luncheons and din- ners is peacock served in all the glory of his plumage at a cost of s10O. A rich American woman just back from two years stay in Europe entertained several listeners the other day with an account of how she first discovered that peacock was included in the Parisian menu.
 Not long after I reached Paris" she said, ''I got an invitation to a luncheon given by an American woman in hon. or of Lady Somebody. When the day came was not very well, and at the last minute decided to send regret.
 When, later on, I learned what I had missed, I was sorry enough. It was at a dinner given two nights later by the same hostess to distinguished visiting diplomat that I heard about the pea cock.
 T sat next the diplomat and heard the hostess remark near the close of the dinner:
 Had known few days earlier that you were coming I could have giv- en you less commonplace menu
 ''As g matter of fact. tke menu fn- cluded all the delicacies of the season, and this the guest of honor took care to point out.
 What more could you possibly have given me?' he inquired.
 "'Well, I might have given you pea cock was her laughing rejoinder..
 At first the diplomat though she was joking. Then the story of the luncheon came out. ..
 Tt seems that at the proper time for the game course, appeared the peacock borne alost on a platter by the butler, it's magnificent spread tail sweeping far over his shoulder. Just before the bird' s advent the entire center of the large table had been cleared and there the bird alighted to occupy the post of honor until the end of the meal The effect was imposing.
 Before that. when the peacock was taken from the oven. and before it's brilliant plumage had been restored, the breast was carved and placed in anoth- CT dish which was to be passed to the guests.
 When I afterwards made some inqui- ries on my own account learned that one must give an order for a peacock several days ahead. for the birds are not by any means plentiful. and that the lowest price charged for one is $1O0. found o1.t too. that peacock is diffi- cult to cook: that is. to cook in such fashion that if will be appetizing. "One chef told me that he first par boiled the bird, then roasts 1t, then earves the meaty parts and cooks them in saucepan with wonderful assort- ment os condiments and liauor that includes cherry wine. After all, though, the great success of a peacock course is the sensation It creates and it's dee- orative features
 The head of a leading New York res taurant when asked why the peacock | was not included in the fashionable menu over here shrugged his shoulders and answered: z Its tough eating" 4 ! ''But what os' that?' remarked some
 one. Think of the scenic possibilities it affords, Americans are always keen after decorative features at their ban quets, no matter what they cost" ;, Don't you be1ieve.' asked another, that now the peacock has been taken up in Paris dining rooms it will soon be the fashion in New York?' ~5 | Perhaps" said the restaurant man, ! with a shrug.-New York Sun.