The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-03-19

sizes. One may buy q box containing only
one lark, or one thrush. Or he may get one
containing three OF six birds. These all
come from an establishment that was
founded In France In l643.
OF all the expensive dishes brought here
from France the costliest "a the Bohemian
pheasant, which sells for tl2. But this is
In the form Of a Ralsntlne, and 90 Is the
Rouen duck that costs $40 a tin. French
partridges in galantine cost SO, while an
ordinary chicken Is worth g. So you will
see none Of the galantines IL cheap.
There are many kinds Of pate de foie
gras Then there are mustards Of more
kinds and shades Of yellow than most per-
sons could distinguish between. Among
the meat pates there il lark pie OF kind
that was made az long ago as 1900 by the
same firm that manufactures IL now.
In addition to these dishes there are
various novelties 20 add flavor to Wfats
soups or sweets. There are little craNfish
to add a. a gamish 10 a very deliberately
cooked fab, roosteFs' kidneys for sauces and
no lass than twenty-six kinds Of little nudels
for soup. These are made In different
designs and cllored TO suit the particular
soup In which they are. TO be placed
In the fruit sauces there are raspberry
strawberry. apricot, goOseberry and green
gage, made in Paris out OF the fresh fruits
and not colored in the least. These fruit
sauces may be used for any .puddings,
although they are best known In connee-
ton with the peaches known as peche
Melba or peche hRmbee.
The peaches for which they serve as a
sauce come from Nice and are wonderful
TO behold. They average i've inches In
diameter. They are TO be found only in
this part Of France.
Smaller in size are the peaches wholly
red. which look like mammoth straw
berries To make the peaches serve az a
dessert they should be heated and put into
a chatting dish with sauce OF either rasp-
berries or tnwbernes Enough rum
should be added TO make the sauce fame
as il Is brought on the table.
Just think Of those anohovlee, said
with junction the proprietor Of this mil
liOnaire delioate8sen shop. They come
straight from the Mediterranean TO New
York.
vre. How those Italians do love 70
mix things together In that pdsiicio, a.
they call II, there Ia a mixture Of salmon
anChovies, olives, pimentoea and funny
FISH The sliced salmon And herring In
oil are French and a new relish, az are
the little hearts Of artiohokes soaked in oil.
In those vancolored cans about the walls
are dishes ready 10 be eaten after they
have once been dipped into hot water
and brought to the night temperature.
They are such solid and bourgeois dishes
az -Choncroute gaTnie de StrasbourR,
which means sauerkraut served with
sausage and a piece Of boiled pork; snails
a Ia Bordelaise, which s very highly
favored preparation Of dish that Amerf-
cans have never learned 70 like; sleeps
feet cooked In a rich cream sauce, guar
anteed 70 be freeh; tripe Ia mode de Caen.
beloved Of the French; rabbit saute that
needs only 70 be heated and put on the
table; filet Of hare, highly spiced and pep
pered calves head and even frankfurtsF
sausages. One need only pop them into
boiling wlisr long enough 70 have them
roady for Tie tSbh.