Omaha daily bee., 1916-04-23
NY idea
Of a
Perfect
Dinner
by
His Grace
The Duke Of
Manchester
By the Duke of Manchester

w THAT is my idea of perfect dnncrf The more
M think OF this question the less am able TO an
swer IT, Such vast fields Of gastronomic pleasure
which believe is the polite name for greedness open up
such memories Of delicious dinners all over the world re-
viye each one clamorng for recognition the perfect
one, that don't know which to choose.
After ALL meals like matrimonial laws, governed by
latitude and longitude The right thing in country
is anathema in another. Some countries believe in
dish others pin their faith to the manycourse banquet
II may interest greedy readers to hear about
dinners paraken Of in different parts of the world by
who has chased around whole lot shant give dis
sertation on the joys Of long pig which is believe,
the technical term for cooked enemy in central Africa
nor harrow you with tales Of seal bubber feass in Arctic
igoos shall in fact refer to eating than feeding
throughout.
The subject OF gastronomics is broad involving
the barbarous feass and drinking bouts Of ancient times
the disgusting Roman institution OF the vomitorium and,
in modern times freak dinners and the local relish for
preserved eggs century DID, dried oysters and other del
icaciesbut all this will leave to the students OF gas
tronomics.
But where to begin and how to draw comparisons The
menu which made the mouth water at twenty makes
feel rather i'll 10 contemplate at forty.
Suppose we imagine ourselves taking tour eastward
from England France first. my The omelees, chicken
and salads Of the north and west OF France the croue
au pot and the petite marme, the sole deppose with its
mussels by themselves too done marniere The sedae
and classic dishes Of Tourainel
How can one decide between the dinner Of Nine.
Poulard at Mont St Michel croute pot moules mari
nieres roast chicken with the skin crisp it's cracky,
rssoeed potatoes salad de atue and omelete
soufflee while the sinks behind the mount and the
tide rushes in as fast a run, the great
stretch Of yellow sand and the dasperges, tur
botn, sauce Hoandaise, the volauvent la Toulouse,
the tournedos Rosn with its thick pink hat OF pate dc
Pergord top and its luscious brown sauce the soue
potatoes and tiny peas with Bavarose chocoat
with delicious coffee that appeared magcay in the hotel
at Tours although recalcrant motor brought there
at TO- instead Of n
Or the Provenca Joy Of Bouillabaisse, followed by
Moscl lAnglaise and Agneau do la (ben croustiant
MonsegnenrD, with pommes Anna at the Reserve at
Marseilles and Negrescos
remember one dinner which stands out even at Ne.
grescos-Consomme Ncoise with just that little taste
OF tomaoe lets de sole Reheeu with crayfsh sauce)
mousse do jambon frod cacs raisns endive salad
strawberry ice with fresh strawberries in February and
Negresco chocolate cake,
| remember something about 90 Pol Roger and 1920
brandy aud very distinctly remember that was guest
aud not the who paid. Ciro's. at Monte Carlo-a
vision Of the Mosel gran and tiny Baron de Pauillac
stand out from among their uniformly delicious
food,
For me the gasronomie headquarters Of Italy are at
bologna The ham and white rnnes alone are enough
70 make town famous and then the snpo and teal from
the rice field reservoirs the poenta the raNo the camel
lon-yes even the scamP Of Venice cannot make head
against them.
have good word 70 say Tor Greece In The food line
and Turkeys excellent kehabs Pilsw aud Moussakaan