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French Dishes That Are Bad

French Dishes That Are Bad image
Parent Issue
Day
13
Month
September
Year
1893
Copyright
Public Domain
OCR Text

Snails cooked in their shells forra a dish which. howevcr enjoyable it may be to the French gourmand, an American cannot relish, says the Epicure. At a fashionable dinner the writer pot al' iisr very well until a píate of a half dozen was set before him, but he put a bold face on the matter and tried to follow the example of the rest. The thing was coated with a nastylookingdarkgreenishslime and looked forbidding. Ue transferred it hastily to his mouth. The first thing perceivcd was an 1 ful reptile flavor, like the scent in the neighborhood of the boa constrictor cage in a menagerie. He tried to bite the morsel, but it was like rubber and toug-h as an old boot. It began togrow big in his mouth, until it seemed to attain the size of an elephant. He feit himself turning pale. At last he gave a hasty gulp and swallowed the thing whole. Talk of ThackeravV American oyster experience being like swallowing a raw baby; that French snail went down like a raw alligator; his French friend by his side observed his embarrassment with an amuaed smile, and, remarking that he evidently did not like snails, kindly relieved him of the rest of them and transferred them ti.) liis mvn plate. The artichoke, a vegetable mach liked in France, was also the writer's despair. Everybody was eatintf them in the restaurants, and so he thought ; he would cali forone. He was advised to try a half one to begin on. So a half artichoke was brought, boiled with vinegar and oil. It was like a pine cone sliced in two. The scales were like those of the pine too, and there were more of them than skins to an onion. These scales were pulled off. one by one, and just the lowerend. which was tender, bitten off, after doping it in oil and vinegar. It tasted like a out chestnut, with a strong flavor of ! burdock. But the strong point of the artichoke j is the time taken to eat it. The writer consumed about half an hour and only the outer layer was disposed of. To eat a whole artichoke would take :i small etemity. lie carne to the conclusión, finally, that Atnerican cookery, on the whole. was more nourishing than French.

Article

Subjects
Old News
Ann Arbor Courier