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Show IslClTCSIiW h'ack to it:,- worM l-.e turned his soul And plui'sed his lingers In tl'.e sutu.l bowl. j GOOD THINGS TO EAT It is interesting reaulni; (to those of i -- lis who UUe the j;ooil things ol" the ta- ble), of the dainty dishes which aie sCi served In Tars. I H I'ranee Is par ex-J ex-J r'iI7 cel'.ence, the land " If6 i. of j;aslroiioniii al ! U 1 Cv J c o m li I n a 1 1 i'ii. ! jL d T) Iar's beln li'O po.i.ait city, the co:itri!un:ons of tin-whole tin-whole of France eoiie:-e in l'an. , Almost every district bus its special ' dish perfected by centuries of experi-; ment and lor which it produces the' Very best o: materials. j Slutted macaroni, a favorite rii.-h. Is 1 paid to l;ae been imented by the com- , poser Rosini and trad. ton has It that '. be uxh1 to prepare it tOnself with a golden sjrir.ije. The sjrine. a hir,e ' one with a piston. Is filled with' truilied meat and savory s--a:iiii the end of the syrir.e is inserted in the dry macaroni tube, and with slow J patient work the tillins: is forced lino; th' macaroni until the hollow is tilled. Then the macaroni is baked in a sau -e : and served hot. Another, equally liuerestin and com- plicated and also secure auaitist the : Anierii'.m invasion, is bottled chicken, j The bottle is pyramidal in shape, tlie kind us. si for l'o;r-undy. The spriii,- chicken is skinned, the skin slipped in- to the botiie with two Ions sticks liket chopstieks and spread out until It j lines the bottom and sides completely. ! The fowl is then honed, seasoned and chopped until it is of a soft putty- I like consistency, and in this state is poured into the bottle, the bottle Corked and sealed and set Into a hot-water hot-water bath where it is hoiled for an hour or two; then set aside, chilled on j ice for serving. The waiter who serves i this dainty runs a glass cutter around j the bottom near the base and a sharp blow knocks out the bottom. Then the chicken slips out firm and tight in the skin. Nancy produces the finest sausages In the world and at S't. Menchould are prepared truflled pigs' feet. From Normandy comes tripe a la mode de Caen. The story goes that one Sidoine Renoit invented this dish, and for centuries it has been made by the Benoits from father to son. |