Daily press. [volume] (Newport News, Va.) 1896-current, 1906-08-26
WILES OF THE CHIEFS
BANQUET TiDeITS ARE NOT ALWAYS
WHAT THEY SEEM.

"a Cod and u French Cook Can Work
Miracles" = The Breast OF ono
"Chiciscn" Has Been known to Sat-
isfy Twelve Hungry Diners.
1t has almost passed into Il proverlI
hat many OF the dishes served up In
ihcap restaurants. where nothing Is
wasted. are, to put II mildly, mysteries.
But, on the other hand, most people
who pntronlze fashionable and more
ambitious restaurants are generally
content to accept the menu for what Il
Is snld to be. This blind trust is some
what abused, and the amount of "fak.
Ing which goes on today In some OF
the well to do establishments would
probably surprise those who are un-
Initiated IN the higher branches OF the
culinnry.art.
For instance, by the addition of veg,
etablc juice just before being dished
up cod outlets are, at seasons when
snlnon IS very dear, set before Gus.
toners ms salmon outlets and arc,
needless to say, charged accordingly.
This deception, according to an eX.
chef, Is wisely practiccd not only III
better class restaurants. but also OH
some of the great liners.
Another popular trick as prncticcd
by the restauratcur is to serve n veal
beef done up overnight In sailed band
ages, while Il siillful chef has very
little difficulty in pnlming off flatfsli
for sole on cpicurcs who pride them.
selves OH the soundness OF their judg-
ment OF cooking.
On one occasion some time ago n
dinner for seventy-nve people was or
dcrcd att we'll known fashionable res
tanrant in the upper part OF New York.
y 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.
I'm despair the chef. Frenchman,
t.ccidetl TO take the bull by the horns"
md procure another fish to do duty for
he coveted salmon. Accordingly ha
!at TO work TO turn cod outlets intosalm-
~ outlets. ana this rapid transforma-
ion WIS soon effected by an addition
If vegetable juice. The walters who
naturally We're aware of this whole.
'alc deception, were given express Or
ticrs to report any complaints to the
chef at once. However, to the intense
delight of the chef. all passed of well.
und III hearing that his subterfuge had
not bcc: detected he gieefully ey-
:lamcd, ".tli, a cod and French cook
'an VOL; miracles
Grec:i peas ut certain seasons OF the
yclr ere naturally n luxury quite be
yonu Tie rcsicil of the man of average
menus. wllc, even caterers for fashion.
able hotels themselves frequently have
the greatest difficulty In getting a SUI,
iicicntiy large quantity to meet the dc.
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 favorless new 20.
tatocs, which more often than not
come from abroad.
Roast veal served with thick white
sauce makes, says well known chef,
n most satisfactory substitute for the
breast of chicken, and therefore it does
not come altogether rs surprise TO
learn that the breast OF one chicken
has been known to satisfy twelve
hungry diners
"The staff take good care OF the
breast of "A chicken" was the comment
of II 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 cpicurc. This
nppeiizing dainty would Mt first sight
seem TO defy even the most ingenious
cookery faklr. However. here again
lthe artful chef has overcome apparently