The mirror. (Stillwater, Minn.) 1894-1925, 1906-02-15
on the half shell. quickly followed by
u tureen with soup la refine which,

b CuT00u VIII soup III r0lO0 WHICH,
with six soup plates, is placed before
me, and which I commence to dish out
to our company. Before we have fin
ished the soup, each of us has received
q small tart, filed with mixture Of
calf's kidneys. and chicken liver and
truf1es, to which we add drop or two
of lemon juice. These tarts consist |
of layers of crisp dough as thin as
tissue paper. My western friends pro-
nounce them the best they have ever
eaten. The next course is fish; only
one thin long. fish for each. 1 watch
the lady next to me cutting hers; it
looks grey inside. She tries it.; it tastes
strange to her. She tries again and
again, till nothing is left of the little
fish.
"Delicious! Exquisite!" is her enthu-
siastic comment, and all my other
friends are likewise delighted.
"But what kind of fish is itp never
ate that kind before in my life."
"Oh yes, you have" is my reply.
"You have often eaten half dozen of
them at time; but those had been
rolled in cracker crumbs, thrown into
pan with lard and fried hurriedly.
Then the fish looked white inside, and
you called them smelts."
1 am not believed; so I motion to
Monsieur. Yes, they are smeIts. Had
been stepped half an hour in Marsala
wine; then stuffed with mixture of
ssrdelles, capers and egg, and served to
us with drawn butter and chopped
parsley.
& For the next course we can choose
either chicken croQu eftess with French
peas, or veal ronlade with cauiifiower.
The roast that evening was beef ten
derloins; but never has such tender
loin been prepared In an English or
American kitchen, small, thin slices of
prime bacon had been drawn with
lsrding needle through all parts of the
meat. To the natural juice had been
added rich cream, little Madeira, and
plenty of mushrooms and truffles.
While broiling, the meat had been con-
stantly basted with this gravey. Then
hot plates were placed before us. and
the meat was carved quickly and served,
looking red. but not bloody. French
compotes and shrimp mayonaise formed
the relish. Sweet French mayonaise
not that kind Of fowery, acid,
yellow paste we usually get in Ameri-
can restaurants.
This supper concludes with tutti
frutti ice, pastry, fromage de Brie and
the customary petite tasse Mecca noir.
With the latter a small decanter with
cognac is placed before US. We do not
use it; but all the French ladies and
gentlemen-the two parlors were
crowded smsll lump of sugar in
the teaspoon, pour cognac on it, ignite
it, and, when half consumed, drop ii
into their coffee.
After supper we do not leave; but
order three Melange Glace Coffee froz
en- in the glass; for the ladies and g
bottle of Raut Sauterne and Havanas
for us gentlemen. The other guests
have finished their supper at the same
time, and the tables have been cleaned
Next to our table sits an elderly French
lady and gentleman, who commence {
game of "Domino"-the only game
played in this house. A young violil
, virtuoso in the rear room treats us t.
}. one of Chopin's melodies. Later on I
3 lady Of the French opera-it was her Of
. night-delights as with "Connais-tu l.
D pays?" from Mignon, and bring
/ Gunod's "Printemps" as an encore
: Conversation In four different Ian
s guages-but with French dominant
= becomes general, animated; but no
Q boisterous. There are many artists AM
J, literati present; bonmots follow eacl
Q other in quick succession, and every
}. body amuses himself in q jovial an
d genial, but perfectly dscorous manner
!; After the theatres are out, more guest
y arrive, who now take their meals u
IS stairs. More good music and NOR
b good singing follows. So it is ever
9, evening -.tant que la terre turner's
# tant que le monde vivera."
D, How can the landlord furnish sue
b good meals at these low prices? b
b cause he does not serve 9 la carte an
Is therefore Is not obliged to keep mue