Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1903-06-10
THE cosTLIEsT DAINTY.
Dainty Dish of Four Birds Legs That
L. Served at a Cost Of Fifty
Dollars.


The most expensive dish in the world
consists of the fat legs of four small
birds, rare and expensive, no bigger
than Juvenile pigeons, inclosed in
quail, which is placed in a teal, itself
wrapped inside capon. A goose, the
latest and tenderest parts obtainable,
and tine turkey also play important
parts In the preparation of this dish.
but the four small legs from the in
SIDE of the quail alone are served up,
the other birds being employed to add
their flavor to that of the four legs, in
which duty they are assisted by liberal
FASTING with rare wines.
This dish is said to be sufficiently de-
hclous to soften the heart of the most
callous epicure, but, of course, the
greatest thing in it's favor is its pro-
hIbitlve cost. 1t is occasionally served
IN certain London restaurant, and
single order costs about $50, saws the
New York World.
Peacocks' tongues form the basis
of another fashionable dish, and.
though they are sufficiently expensive
Tor most people, it is. really the things
added to them and their treatment
which make the dish so costly. 1t takes
a dozen peacocks' tongues to make
dish large enough to be clearly visible
to the naked eye, and such a dish would
add anything from SIS to $50 to din
ner bill, according to what other deli
cacies were employed in creating"
the dish.
Turtle-fin soup is yet another choice
course calculated to allure man into
the banruptcy courts, though its cost
is comparatively trif1ing, enough to
cover the bottom of soup-plate being
obtainable in many hotels for a mere
bagatelle of $40, unless it has been
elaborated, as it often is, when it oc-
'asionally runs to $50 per head on the
bill Bird's-nest soup is not yet really
appreciated by westerners, despite the
fact that it is even dearer than turtle
Probably the most expensive soup
to be had is that for which the tai
ented-we were almost writing Gin
spired ''-chef of a Paris restaurant
is noted. Much mystery (as is usual
with French dishes) exists as to what
it is made of, but one of the chief
constituents is woodcocks' legs,
stewed very gently until the flesh
falls off the bone. The resultant
liquor is then allowed to cool, equal
portions of two wines are added, and
then it is ready to be prepared in all
earnestness. 1t costs 80 francs every
time.
The tasteful art of being a genius
Of chef seems to consist to great
extent in getting the smallest por-
ton of food out of the most costly
bird or beast in such way as to
effect the greatest possible waste.
A dish invented by Paris chef in
honor of dinner given to an actress
by some of her admirers consisted of
the most delicate portions of 80
geese, ten turkeys and some wood
cocks, prepared in a sauce obtained
by stewing the tender meat of four
sirloins of beef, and leaving only the
turkey element to be served up with
truff1es. The cost of the course was
$500, not because of what it consisted,
but because of all that was wasted
in its preparation.
1t is on the cards that truff1es will
soon be as questionable as onions,
since they can almost always be OBJ
tanned for SIS a pound, and no chef
has yet discovered any part of them
SO much better than the rest to ex-
cuse wasting half and doubling the
price, though chefs nearly always
have waste" of any kind to do with
as they will.
Epicures of 20 years ago used to
relish a nice woodcock, snipe. or
capon, but the modern epicure would
not deign to eat more than the most
delicate portions of any of those
birds, and thus while they are rarer
than ever more are required to make
a dish, and so the cost leaps up.
There is a small and infinitely deli
cate species of the sturgeon called
the sterlet, which was very much
favored few years ago Now, how
ever, the higher epicures will only
touch its roe as caviare at $40 time.
MacarOnf with Gravy.
This is nice supper dish when