Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1904-04-28
EPICUREAN MARVEL.
Four Birds Legs Served at a Cost
of Fifty Dollars.
Dish Sufficiently Delicious 10 GLADDEN.
the Heart of the Most Jaded
Epicure-Other Expensive
Dishes.

The most expensive dish in the world
/ consists Of the fat legs Of four small
birds, rare and expensive, no bigger
than juvenile pigeons, inelosed in
quail, which is placed in a teal, itself
wrapped inside a capon. A goose, the
latest and tenderest parts obtainable,
and a fine 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
basting with rare wines.
This dish is said to be sufficiently de-
licious to soften the heart of the most
callous epicure, but, Of course, the
greatest thing in its favor is its pro-
| hibitive cost. 1t is occasionally served
in a certain London restaurant, and a
single order costs about $50, says the
New York World.
Peacocks' tongues form the basis
of another fashionable dish and.
though they are sufficiently expensive
for most people, it is really the things
added 10 them and their treatment
which make the dish SO costly. II takes
dozen peacocks' tongues TO make a
dish large enough to be clearly visible
to the naked eye, and such a dish would
add ANYTHING from $l5 10 $50 to dim
ner bill, according to what other DELI
cacies were employed in creating
TIE dish.
Turtle-fn soup is yet another choice
course calculated to allure man into
the banruptcy courts, though its cost
is comparatively trifing, enough 10
cover the bottom Of a soup-plate being
obtainable in many hotels for a mere
bagatelle Of $40. unless il has been
elaborated. as it often IS, when it oc-
,asionally runs to SEQ per head on the
bill. Bird's-nest soup is not vet really
appreciated by westerners, despite the
fact that Il is even dearer than turtle.
Probably the most expensive soup
10 he had Is that for which the tai
ented-we were almost writing ih-
spired"-chef Of a Paris restaurant
Is noted. Much mystery (as is usual
with French Dishes exists as TO what
II Is made of. but one Of the CHIEF
constituents is woodcoeks legs
stewed very gently until the hesh
falls off the bone. The resultant
LIQUOR is then allowed to cool equaI
nortions of two wines are added, ana
then IT is ready to be prepared IN an
earpestness. II costs so francs every
| time.
The tasteful art Of being a genus
Of chef seems TO consist to great
extent in getting the smallest por-
tion Of food out Of the most costly
bird or beast in such way as 10
effect the greatest possible waste
A dish invented by a Paris chef IN
honor Of a dinner given TO an actress
by some of her admirers consisted OF
the most delicate portions OF -
geese ten turkeys and some wood
cocks. prepared in a sauce obtained
Inv stewing the tender meat OF -FOUR
sirloins of beef, and leaving only the
turkey element to be served up with
trnf,les 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 trutfies wili
soon be as questionable as onions
since they can almost always be 90,
tanned for s. a pound. and no chei
has vet discovered any part OF them
so much better than the rest TO ex-
cuse wasting half and doubling me
price. though cnefs nearly al"a4s