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Show Cafe Pan Puts Humor into Menus NEW YORK, N. Y. The most amusing menu in New York belongs be-longs to a man and a place known as Patsy Marconi of Mulberry St. Italian food is a specialty, of course. The menu is funny because Patsy, Pat-sy, a stocky ex-GI, is a person of bubbling humor. He wrote the menu. The spaghetti dishes are described as follows: With meat sauce, "a variety of meat is stretched in and around the tomato"; with mushrooms, mush-rooms, "the mushrooms are especially espe-cially picked by some stranger"; a la marlnara, " a drip of oil, dash of garlic and handful of tomatoes." As for the homemade noodles with mushrooms "you're better off with spaghetti." The filet mignon is "supposed to be tender." Spinach saute, Patsy notes, "was the only way the GIs could eat the stuff." Meat balls a la Neapolitan are described, "Our meat balls have all the symptoms of Italy." The whiting au gn'.tte is "a mild and innocuous sort of fellow." But beware be-ware of the devil fish jn casserole -r-"It's a pitchfork sort of thing with rice sauce." Patsy is the chap who gained some fame for his "musical pizzas," piz-zas," the Italian vegetable pies. Someone once saw him patting out the dough and assembling the piz zas to the beat of a juke box record rec-ord and persuaded him that he should appear as a novelty on the radio amateur program of the late Maj. Bowes. Patsy gathered his utensils and flour and went for an audition. There was no table for him to work on. "So they let me work on top of the piano," Patsy related. "A big shiny black one. The pianist was sitting there beating out a rhythm for me and I started to work. "Well, by the time I was getting hot, there was flour and dough all over their fine piano and that pianist pian-ist looked like he had fallen in a snowdrift. I just don't know my own strength when I start making pizzas in time to music. I didn't get on the show." |