Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1904-01-07
a COSTLY LUNCHEON.
Peacock Is the Latest Dish for.
Fashionable Parisians.
A Rich American's Account Of Din.
ner at Which the Expensive Bird
of PlumaEe Was Served
Is Difficult to Cook.

Re- T --- D. - - s. 4 : o. r.
Word comes from Paris that the
latest dish at fashionable luncheons
and dinners is peacock served in all
the glory of his plumage at cost Of
500. A rich American woman just
back from two years stay in Eu-
rope entertained several listeners the
aother day with an account of how
she first discovered that peacock was
included in the Partisan menu.
- mot long after I reached Paris"
she said, III got an invitation to q
luncheon given by an American wom-
an IN honor of Lady Somebody. When
the day came, I was not very well,
and at the last minute I decided to
send regret. -.
Z. when, later on, learned what I
had missed, 1 was sorry enough. It
was at dinner given two nights
later by the same hostess to dis
tinguished visiting diplomat that I
heard about the peacock. I. .~s.... T..
II sat next the diplomat and I
heard the hostess remark near the
close of the dinner:
d" Had I known a few, days earlier
that you were coming, I could have
given you less commonplace menus
AS a matter of fact, the menu in
cluded all the delicacies of the sea-
son, 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
peacock was her laughing rejoin-
der. -.
AT first the diplomat thought she
was joking. Then the, story of the
luncheon came out. 49,. 49,.
ut seems that at the proper time
for: the game course appeared. the
peacock borne aloft on the platter by
the butler, it's magnificent spread
tail sweeping far over his shoulder.
just before the birds advent the en-
tire center of the large oval table
had been cleared, and there the bird
alighted to occupy the post of honor
until the end of the meal. The eff
feet was imposing. ...-
''Before that, when the peacock was
taken from the oven, and before its
brilliant plumage had been restored
the breast was carved and placed in
another dish which was to be passed
to the guests.
'sWhen afterward made some in.
quiries on my own account I learned
that one must give an order for a
oh \,
birds are not by any means plentiful
and that the lowest price charged
for one is $500. I found out, too
that peacock is difficult to cook; that
is, to cook in such fashion that ii
will, be appetizing. -. r
"One chef told me that he first
parboils the bird, then roasts it, then
carves the meaty parts and cooks
them in a saucepan with a wonderful
assortment of condiments. After all
though, the great success of pea.
cock course is the sensation it ere.
ates and it's decorative features
The head of a leading New York
RESTAURANT, when asked why the pea.
cock was not included in the fash.
ionable menu over here. shrugged his
shoulders and answered.:
Its tough eating" -.
But what of that?" remarked
some one. ''Thinl< of the scenic pos.
sibilities it affords. Americans are
always keen after decorative fea
lures at their banquets no matter
what they cost" ....
Don't you believe" asked another
ssthat now the peacock has beer
taken up in Paris dining rooms, il
will soon be the fashion in New
York;" 49,. ~..- =. r@~, { T. ,t.- -
perhaps" said the restaurant
man, with a, shrug. -