New Britain herald., 1924-07-30
Ever Have a Meal of Pilaff a La Tmque
 Or Bouillab aisse La Marseillaise?
Chef At Burrt Hotel Ready to Serve Caviar Pate De Foi Gras or Any We'll Known Dish-Mueh
 Variety in Tastes
lmsnllk-@oliNes. oF Taalshss.

especially when ihose wants lnelpd.
 lukuFies as well as necessities Is a tasl
 "a try the patience of some one ial
 less temPeFamental than a French
 chef a Ia cuisine according 10 Mon
 sieur Armand caruba, who pfesides
 9YsT ihe eulinarian and spienriaH
 isstinies of the Rurritt hotel, Mir
 zaruba Is the hotel chef and has unr
 Ter his direction score of cooks and
 assistant cooks,
 Mir, caruba has been a hotel chef
 Tor many years and has served in
 his capacity in some Of the largest
 ,otels m the United States He
 snows more food combinations than
 he average man meets in lifetime
 md he can turn out a tilet Of sole or
 | pate de fois gras or a pilaff Ia
 'nre or a bouillabaisse q Ia Marseil-
 aise or even curry Of chicken a "a
 Bengal or lobster a h NewbuFg or a
 ls American with AS little difficulty as
 as American housewife can produce n
 breakfast of bacon and eggs.
 To Mir. cnruba fish is nothing. \
 large flat founder drops on his earv-
 ing table. A few Alps of his knife
 and Mir. Flounder Is hors de combat
 as flet Of sole and shortly thereafter
 nsught but a gustatory memory.
 "Why Of course We have calls for
 unusual dishes here" said Mir, caru-
 ha. But" he added. i've are only
 few hours from New York sand we can supply anything on the market
 If we get a short notice.
 Most people right now order hot
 weather dishes" he continued. These consist mostly of salads. cold meats or fish salads, tuna fish being popular.
 Instead of hot coffee or tea at this time especially on the usually warm days s5 per cent of our patrons order iced tea, coffee, cocoa, or milk. Cold cuts and cold meats are more popular than heavy roasts or steaks. Fruit and vegetable combinations are popular.
 "DNhes not on the menu. of course we have" And anyone who knows Mir. Caruba can tell from the empha- sizes he uses when he says, "of course" that he really means 1t.
 Bet He Can't Cook Paun Haus
 We have tourists stop here from | all over the United States. It is a surprise 10 me where they all come from. Each section has its own local favorite dishes and we are expected to serve them all Only last week a tourist party stopped here and or dered curry of chicken a Ia Bengal" The order called for chicken curried in true East Indian style. Did you give 1t to them?" he was asked. "of course we did" he added, with an impatient drawl. Any dish they ever met in America, France or Eng land we can give them here"
 Lobster a la American, and other kinds of sea foods are served often. Tourists from all over the country come in here and 1t is surprising the number of people who order Ritz Carlton and Waldorf Astoria dishes in New Britain and get them. So far we haven't been stuck for a single dish that was ordered.
 Some time ago, party of Turks drifted in here. Thsy are touring { the continent and drove to New Brit ain from Quebec, stopping here for dinner. They wanted taste of home cooking 50 they ordered pilaff a la l turque. Pilaffn Ia turque is an Turkish dish whose fundamental in- gradients consist mostly of chicken liver. rice and tomato. We served it Without delay. .
 Another day we had party of tourists come in from New Orleans. u They wanted bouilIabaisse a la Mar 'sillaise. This is a fish stew. In AnSistQ v1A AefIxy 4f Il Irt ish, clans and lobster. favored with affron. Its base is red snapped L triped sea bass, rock fish, etc. We filed their order. lt
 Where Ignorance Is Bliss
 People of discerning taste are ant C. be keen on favoring according to he chef and where one person tn- lsts upon saffron, another wants mar oram, garlic, thyme, sage. bay leaf, tc. Others insist upon nothing but 1c osemary Many East Indian dishes HI Tor curry powder. Curry powder used frequently in veal and chicken Gl lshes. Rosemary favoring with leg lamb makes a delicious dish, he Pc splained. Some people use too many rematic herbs fin one dish, he added. At this point a smile spread over Ic, le countenance of the chef, who was lsily engaged in separating the flesh om the bones of 8 painful of fish in manner calling for admiration. "Ill Ne II you a funny joke about season. gs,' he said. We get very little II for garlic and most people say ey don't like it. But the funny part rcs the story Is that they praise their vorite dishes, not Knowing how ey are made and all the time they . eating garlic and don't know it." We have a staff of trained cooks ~, no can serve in a jffy dishes en- po, ely foreign to this section, but we Da mt put those dishes on the menu cause people order only those nj. lich they know something about. ''i1 ople as rule don't order food un- $ they know what they are getting There arc a lot of things about oking or ordering meals which the nol ,,,u craze person does not know, but "n ich he or she should knew. For tance, in cooking a meal at home, cry slight quantity of rosemary put the oven with leg of lamb will e pleasant flavor 10 the meat and delightful aroma throughout the niu z, lse, but too much Of it will make e unpleasant and disaereeable odor. Many people imagine caviar is has nething entirely different from at 1t is. simply the roe Of a stur- n. And talking about roes, only fre' roe from sturgeon. shad or sal n is worth while. "ier Pate de foi gras is an expensive