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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
B
o
u
c
h
e
e
s
QUAILS
The
Marquis
de
Massa
really
does
Invent
A
LA
dishes.
Recently
he
gave
to
the
world
a
MARQUIS
delicious
morsel
in
a
piquant
dish
of
quails
DE
MASSA
.
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
BAYON
bachelor
menus,
there
is
one
—
a
Milanaise
X
.^V".^^
delicacy
which
raises
the
entire
meal
from
LANAISE
1
,
,
1
,
f
1
1
T
1.
the
dead
level
or
the
usual
Italian
table
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
105