Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1906-12-15
WILES OF THE CHEFS
BANQUET TlD8lTs ARE NOT ALWAYS
~@@ WHAT THEY SEEM.

BANQUET TlDRlTs ARE NOT ALWAYS
<s WHAT THEY SEEM. y
ga Cod and a French Cook Cam Work
| Miracles The Breast of One
0Chiclen'' Has Been known to Sat-
isfy Twelve Hungry Diners.
| 1t has almost passed into proverb
that many of the dishes served up in
cheap restaurants, where nothing Ia
wasted, are, to put it mildly, mysteries.
But, on the other hand, most people
who patronize fashionable and more
ambitious restaurants. are generally
content to accept the menu for what 1t
Is said to be- This blind trust is some
what abused, and the amount of "fak-
| ing" which goes on today in some Of
the we'll to do establishments would
probably surprise those who are un-
initiated in the higher branches of the
culinary art. T 2.5.&.
For instance, by the addition Of veg
etable juice just before being dished
up cod outlets are, at seasons when
salmon is very dear, set before Gus
toners as salmon outlets and are,
needless to say, charged accordingly.
This deception, according to an ex-
chef, is wisely practiced not only in
better class restaurants, but also on
some Of the great liners. ~ ... ..
! Another popular trick as practiced
by the restaurateur is to serve a veal
beef done up overnight in salted band
ages, while a skiIlfnl chef has very
little difficulty in palming off fatfsh
for sole on epicures who pride them
selves on the soundness Of their judg-
ment of cooking.
On one occasion some time ago a
dinner for seventy-ive people was Or
dered at we'll known fashionable res
taurant in the upper part Of New York.
A large consignment Of salmon had
been previously ordered, but, to the
CONSERVATION Of the chef, the dinner
hour slowly approached and still no
salmon arrived.
In despair the chef, Frenchman,
decided to "take the bull by the horns
and procure another fish to do duty for
the coveted salmon. Accordingly he
sat to work to turn cod outlets into salm-
ON outlets, and this rapid transforma-
ton was soon effected by an addition
of vegetable juice. The walters, who
naturally were aware Of this whole
sale deception, were given express Or
ders to report any complaints to the
chef at once. However, to the intense
delight Of the chef, all passed off well,
and on hearing that his subterfuge had
not been detected he gleefully ex-
claimed, "Ah, a cod and d French cook
can work miracles" y + "a.
Green peas at certain seasons of the
year are naturally a luxury quite be-
yond the reach of the man of average
means, while even caterers for fashion
able hotels themselves frequently have
the greatest difficulty In getting suf
f1ciently large quantity to meet the de-
mand. However, to fake peas does not
offer any great difficulty in times Of
stress, and by adding vegetable color
ing matter yellow peas are quite COM
monty served up as green peas along
with the duck and fiavorless new po-
tatoes, which more. often than not
come from abroad. u.s..
Roast veal. served with a thick white
sauce makes, says q well known chef,
q most satisfactory substitute for the
breast Of chicken, and therefore it does
not come altogether as surprise to
learn that the breast of one chicken
has been known to satisfy twelve
hungry diners N a T.. ss"s:5 s,..5
'The STAFF take good care of the
breast of a chicken" was the comment
Of a waiter who was being for the first
time initiated into the mystery Of how
to feed a dozen people off one chicken.
Perhaps the cleverest deception prac-
ticed by eminent chefs is the art Of
manufacturing the lobster patty, so
dear to the heart Of the epicure This
appetizing dainty would at first sight
seem to defy even the most ingenious
cookery fakir. However, here again
the artful chef has overcome apparently
insuperable diff culties, and many tooth.
j sAVD6tLLE pblItS~of ctAC AASus
mot always quite what they are said
to be. 4 Il
4 The deception is worked IL this way:
IA common crustacean Is boiled and the
meat carefully chopped off and put into
d mortar, while afterWard part Of the
shell Is added. The mixture Is then
vigorously pounded as fine as possible
and on the addition OF fiayoring Il
would tax the powers Of the mos
4 critical connoisseur to detect any diff
ference between the gastronomic mix
ture and the genuine lobster patty.
ssThe various deceptions have toli
you Of, Z remarked famous chef Il
the writer, fare naturally not prac
4 ticed every day, bnt are only utilizet
times Of emergency. and these emer
lgency moments arrive more frequentl,
4 than the trustful customer would lik,
i did he but know. New York Tele
graph.
II Scnn and Skull.
sEcullss and askullsD are really on,
n svrrsd AZ nrscrf,, II and h0fs1 nj vaYioi1