The Cooperstown courier. (Cooperstown, Griggs Co., N.D.) 1902-1913, 1903-08-13
EXPENSIVE FRENCH FARE.
Peacoclks Served In Their Beautiful
Plamage 1T Luncheon On
State Occasions.

Word comes from Paris that the latest
dish at fashionable luncheons and din
ners is peacock served in all the glory
Of his plumage ct cost Of 500. A rich
American woman just back from atwo
years stay in Europe entertained sew
eral listeners the other day with an ac-
count Of how. she first discovered that
peacock was included in the Partisan
menu, reports the New York Sum.
mot long after reached Paris : she
said. Il got an invitation to q luncheon
by an American woman In honor Of
Lady Somebody. When the day come
I was not very we'll, and ct the last min
ute I decided to send regret. 4
When. later on, learned what I had
missed, I was sorry enough. It was at
dinner given two nights later by the
same hostess to distinguished visiting
diplomat that heard about the peacock.
II sat next the diplomat, and heard
tho hostess remark near the close Of the
dinner:
Had I known q few days earlier
that you were coming Icould have given
you less commonplace menu
"As . matter Of fact the menu included
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 might have given you pes
cock was her laughing rejoinder.
AT first the diplomat thought she was
Joking. Then the story Of the luncheon
came out.
ut seems that at the proper time for
the game course, appeared the peacock,
borne aloft on . platter by the butler,
It's magnificent spread tail sweeping far
over his shoulder. Just before the birds
advent the entire center Of the large
oval table had been cleared and there the
bird alighted to occupy the post Of honor
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 another
dish which was to be passed to the
guests. s. &.
when afterward made some in
quiries on my own account I learned
that one must give an order for q peacock
several days ahead, for the birds are not
by any means plentiful, and that the low
est price charged for one is 500. found
out, teo, that peacock is difficult to cook;
that IL to cook In such fashion that It
will be appetizing. .5.
zone chef told me that he first parboils
the bird. then roasts it, then carves the
meaty parts and cooks them In a sauce
pan with q wonderful assortment Of con-
diments and q liquor that includes sher-
~ wine. After Ill, though, the great
success Of q peacock course IL the sensa-
ion 1t creates and its decorative fea-
lures. =
The head Of q leading New York res
taurant, whom asked Why the peacock
asSnot included In the fashionable
menu over here shrugged his shoulders
and answered.: 81: E 2
cts tough eating!"
"But what Of that, remarked some
one. Think. Of the scenic possibilities
It. ahords. Americans are always keen
after Decorative features ct their ban
quets nomatter what they cost. /"
| n Don't you believe 2 asked another
.'that now the peacock has been taken
up In Paris dining rooms 1t will soon
be the fashion a New York g.
Perhaps." said the restaurant man,
with . shrug. e s !. 81