Evening star., 1939-11-19
Sumptuousness depends
on the recipes-not on the
number of courses served,
says this important chef
by 8><zce .I1.a,,es
Ut VEN the most elaborate of to-
morrow's banquet meals will q

streamlined eating habits. 1t is not
just the time required for preparation
on which a cook must calculate.
Equally important is the time which
family or guests can devote to it. The
most wonderful meal is not wonderful
at all if you cannot take time to
enjoy it,"
Yter Jardin. who says this, is one
of today's top-ranking chefs and dur
ing the last season was in culinary
command at the swanky Terrace Club
of the New York Worlds Fair. He is a
man who can boast of having got his
training under the greatest masters:
Escoffier, Proper Sales, Montagner,
Falcos and Tisserand. In the tradition
of these supreme pontiffs Of the
kitchen, however. time did not count.
But in this. Jardin differs from them.
He is a modern realist His chief en-
deavor is to adapt the great tradition
of cooking to our high pressure age.
The Importance of being practical
about time was dramatically. almost
tragically. burned into his mind sew
eral years ago when the King and
Queen of England were being enter
tanned in Paris But let him tell the
story in his own words. in order to do
justice to the type of meal that had
been planned. three full hours should
have been allowed at the table" he
says But on account of scrambled
schedule and other unforeseen delays
Their Majesties could spare only forty
five minutes Thus, after weeks of
planning and the combined efforts of
seven of Frances leading chefs, only
three quarters of an hour was allowed
for eating"
There is a sequel to this story "a
sequel with happier ending. Again
the King and Queen of England were
being entertained. "a luncheon was
given for them at the New York
Worlds Fair and had the extreme
honor and privilege to serve in the
capacity of chef in charge" Jardin
says. 1T was decided to serve real
American luncheon and to offer only
one entree We wanted them to be able
to enjoy the meal. Here is the menu"
New England Sea Food Cocktail
Gumbo Louisiana
Breast of Capon Middle Western Style
Corn Fritters New Lima Beans
Alligator Pear and Grapefruit Salad
Washington Log
Coffee
One thing Jardin shares with other
great European cooks is his devotion
to cooking as an art. His eyes were
opened to it and his imagination caught
by it when he was young boy.
Il used to visit relatives in south
eastern France" he says That sec,
ton is famous for its quaint eating
places and for its wonderful cooking.
saw how visitors flocked there. heard
the village talk about food; saw it
being prepared. And l conceived the
idea of becoming chef So at thirteen
l started as an apprentice in the
kitchen"
The trail behind him today is starred
with names of places famous for their
great kitchens: the Cafe de la Paix
in Paris, the Continental and Regina
Hotels in Biarritz, the Claridge Hotel
and the Ritz Carlton in London,
Copley Plaza in Boston, the Ritz
Carlton in Philadelphia, the Park
Avenue Pierre and the Marguery and
the Union Club in New York.
For the readers of THIS WEEK MAG
AzINE Jardin has given us several
original recipes. They we're served last
summer to many distinguished visi-
tor at the Terrace Club Here they are:
Chicken Sovte ov Curry
| Glib. chicken
u cup flour