French Cookery Dishes

M. Gerou, a Parisian grocer, capfrored a bnrglar who had entëred bis house, ïhe man confessed that he was a waiter in a cafe. M. Gerou was a frequenter of cafes and bad often pondered ou the mysteries of restaurant cookery. ïho opportunity was uow offered to satisfy bis curiosity. Ho made a compact with' the waiter that if the latter wouldtruthfully reveal the composition of certaiu dishes he_would release hini. In reply to the question as to the irigredients of chicken croqiiettes, the man mentioned every aliment except fowl, wbicb was never employed. As regards a zarnbayon the revelations were of such a character that M. Geron "for the honor of Trance' ' decliued to disclose them to the reporter. The waiter was instigated by the same patriotic sentiment when he was requested to give the formula for a goulache. This he positively declined to do, even to secure bis liberty. M. Geron considered the refusal as a breach of the compact, whereupon he summoned the police. Zambayon is a term probably corrupted from salpicón, a ragout coinposed of meat and vegetables, and as such susceptible of any sort of clandestino treatment at the bands of auexperienced Restaurant cook. A real goulache, or gulasch, is a Hungarian composition made of rump steak stewed in a puree of tomatoes and onions, meat glacé, butter and paprika. ïbe obstinacy of the waiter in rcfusing to disclose the iugredients of this dish as served in Paris was probably iuspired by professional prudenco, which M. Geron, like all bourgeois, was not endowed with a sufficient sense of humor to appreciatie.