| Show FRENCH DISHES THAT ARE VAD BAD I 1 gas baams xa cad bad M aluston AlU whole aa d AU ard chokes boke uk like me cone snails cooked in their shells form dish digh which however enjoyable it may be to the french gourmand an american cannot relish says the epicure at a fashionable dinner the writer pot got along very well until a plate of a half dozen was sat t before him but he put a boldface bold face on the matter and tried to follow the example of the rest the thing was coated with a nasty looking dark greenish slime and looked forbidding he transferred it hastily to his mouth the first thing perceived was an aw av nl lal reptile flavor like the scent in the L neighborhood a g of the boa constrictor cage in in a me menagerie na geric ile he tried to bite tM the morsel but it was like rubber and tough as an old boot it be began ganto to grow big in his mouth until it seemed to attain t in the size of an elephant ife he felt himself turning pale at last he gave a hasty gulp and swallowed the arje thing who whole ae talk of rays american america n oyster experience being like wallowing swallowing a raw baby that french uail snail went down like a raw alligator ils french friend by his bis side observed as is embarrassment with an amused amile aile and remarking that he ha evident y edid did not like snails kindly relieved jm odthe of the rest of them and transferred them to his own plate the artic artichoke holca a vegetable much liked in france was also the writers ic 1 espair everybody was eating them in the restaurants and so eo lid he thought ho he would call for one ho was advised to try a hall half one to begin on so a halt half artichoke was brought boiled with vinegar and oil it was like a pine cone cona sliced in two the scales were like those thos 0 of the pine cone too and there them were wera more of them than skins to an onion the these thee e scales were pulled off one by I 1 one the lower end which was tender bitta bitt ia i off after dipping it in oil all and vinegar it tasted like a soaked out chestnut with a strong flavor of bar burdock dock but the strong point of the artichoke is the tima taken to eat it ic the writer consumed about half an hour and only the outer layer was disposed of to eat cat a whole awhile artichoke artacho would take a small eternity he came to the conclusion anally that american cookery on the whole ws w more nourishing than raph r |
