1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes B o u c h e e s

The Marquis de Massa really does Invent

QUAILS

A LA

Recently he gave to the world a

dishes.

MARQUIS DE MASSA

delicious morsel in a piquant dish of quails . that he has wished to bear the name of a

Capus. The quails are " poached " in a saucepan, which means " completely cooked at slow ebullition," together with a good quantity of Muscatel grapes that are yet green. When nearly done a finishing touch is added in a Madeira wine — only a little, remember — but ah! what fascination! There is a " school " of latter-day epicures in Paris to which the great chefs cater, and the result is in " Lobster Alexander," the " John Osy Zegw^oart veal," '' Poulet a la Dr. Pendergast," the fish vol-au-vent Stanhope, and Lowther, Rathbone, Tuck, J. W. Mackey, and General Williams eggs — all named by one Frederick, the only impressionist chef in Paris, whose specialties are sky-blue sauces, purple stuffings, and nile-green potages — and the naming of his culi- nary masterpieces after favorite customers — the rich Parisian wine merchants from Bercy, and the Amer-

icans. SAM-

Although sweets have not a large place on

— a Milanaise

BAYON

bachelor menus, there is one

delicacy which raises the entire meal from 1. the dead level or the usual Italian table 1 , , 1 , f 1 1 T

X .^V".^^ LANAISE

d'hote, and, as prepared by Caruso and Sgbrilia and other Italians with silver voices, enraptures the eater quite as much as those mellow high notes. Just try

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