Put in another saucepan eighteen medium-sized crayfish, half a glass of white wine, salt and pepper, cover the saucepan, and cook the crayfish, from ten to twelve minutes, on a brisk fire. Then take the flesh of the tails, put it in a saucepan with two nice truffles, cut in slices, and a piece of butter, and keep warm. With the shells of the crayfish, prepare a crayfish butter.
Boil down a few teaspoonfuls of good Béchamel, with (double) cream, pass the sauce through a tammy, add the crayfish butter and keep warm. Just before serving, put the macaroni at the bottom of the timbale, arrange the fillets of sole on the macaroni, a garnish of truffles and tails of crayfish. Pour over it all, the sauce already prepared with the crayfish butter. Cover the timbale again, and serve very hot.
Canapés Moscovites.
Pommes d'amour.
Consommé aux nids d'Hirondelles.
Filets de truite aux laitances.
Désirs de Mascotte.
Caneton de Rouen en chemise.
Petits pois aux laitues.
Suprêmes d'écrevisses au Château Yquem.
Ortolans Cocotte au suc d'ananas.
Cœurs de Romaine.
Asperges à l'huile vierge.
Belle de nuit aux violettes.
Friandises.
Caviar.
Canapés aux crevettes rouges.
Consommé Nurette.
Paillettes au Parmesan.
Mousseline d'éperlans aux truffes.
Filets de poulet au beurre noisette.
Artichauts aux fines herbes.
Agneau de lait à la broche.
Petits pois frais.
Nymphes glacées au champagne.
Cailles aux feuilles de vigne.
Salade Mignonne.
Asperges d'Argenteuil.
Pêches de Vénus voilées de l'Orientale.
Mignardises.
JOSEPH AT THE SAVOY
"Drive to the Strand entrance of the Savoy, but don't go into the courtyard," I told my cabman; but he insisted on driving down, and his horse slid the last ten yards like a toboggan.
It was in the afternoon and few people were about, and I looked into the grill-room to find a maître d'hôtel, and to ask him if he could tell me where M. Joseph was at the moment. Smiler, the curry cook, appeared instantly. Because I talk a little bad Hindustani, Smiler has taken me under his protection, and thinks that I should not go to the Savoy for any other purpose than to eat his curries.
It was not Smiler, however, whom I wanted to interview, but M. Joseph; and messengers were sent to various parts of the hotel to find the director of the restaurant.
A little man, with rather long grey hair, bald on the top of his head, with very dark brown eyes looking keenly out from under strong brows, with a little grey moustache, Joseph arrests attention at once, and his manner is just the right manner. In a short black coat, white waistcoat, and dark trousers, he came to meet me, and put himself entirely at my service. I very soon told him what I wanted. Since the change of dynasty at the Savoy, Joseph, who temporarily left his Parisian restaurant, the Marivaux, to come to the banks of the Thames, has been the dominating personality among the Savoyards. That being so, I wanted him to tell me something of his climb up the ladder of culinary fame, I should be much obliged if he would take me through his kitchen, and as I proposed dining in the restaurant that evening, I should be glad if he would think me out a dinner of the cuisine Joseph. I ended by saying that I had invited a lady to dine with me.