French being the recognised language of the kitchen all over the civilised world, it has become the fashion, rightly ojr wrongly, to make out every menu of importance in that language. It is quite true that there are a number of typical French and other foreign dishes which cannot be translated into English in any form of nicely sounding words, but I maintain that in most cases, should it be so desired, the English language has enough words to provide a name for every dish. The langue de cuisine, or kitchen French, is practically a language of itself, and unless one is well acquainted with the many terms and phrases thereof, it becomes a difficult task to remember the correct names of the various dishes which constitute a dejeuner, dinner, luncheon, or supper. MENUS FOE LAEGE DINNEES- In preparing a bill of fare for a large dinner it is advisable not to include dishes which are difficult to dress when done in a great number, for such will cause needless complication in the kitchen, and often lead to a confusion in the service. It is also most unwise to use new names of dishes which are not known, or which may be known under a different title, for they will only puzzle the diner, who may know the technical names of old dishes. Avoid also the use of pompous names of dishes, especially when the cost for their prepara- tion is not known, for they often lead to confusion and disappointment. The names of high-standing personalities, towns, countries, &c., are applied in connection with many dishes : the French cuisine espe- cially has the names given to dishes in honour of men who gained their celebrity either by their talent as diplomats, statesmen, soldiers, 628 THE NEW CENTURY COOKERY BOOK artists, or who have distinguished themselves by their gastro- nomic or epicurean merits. Hence we have such names in connection with certain dishes as Lucullus, Savarin, Louis XV., Soubise, Richelieu, Careme, Maintenon, Conde, Colbert, Villeroy, Talleyrand, Nesselrode, Demidoff, Marie-Louise, Montglas, Victoria, &c., &c. These names, as well as many others which have been incor- porated in this work, are associated with various culinary preparations, and are recognised by cooks of all nations. There are, unfortunately, some narrow-minded cuisiniers who are in the habit of altering the genuine names of dishes, to which they adapt some other high-sounding names, in order to make themselves famous, but will only succeed in making themselves look ridiculous and small in the eyes of a real gourmet, who is not likely to be thus deceived. If, however, the composition of a certain dish is due to the talent and initiative of the cook, then the case is different, and he will have a perfect right to name such a dish according to his fancy. The importance of a well-composed menu is so great that it adds to the success of a dinner in a great measure, whilst a defectively composed menu may compromise the reputation of a good chef. Although the menu may be of little use to some people, it is indis- pensable to connoisseurs who understand the language of the kitchen, for they will then, by analysing the menu, be able to judge the dinner as well as the capacity of the chef, according to the arrangement of the dishes and the combination of the viands.

AI-modernized reading of the original text

French being the recognised language of the kitchen all over the civilised world, it has become the fashion, rightly ojr wrongly, to make out every menu of importance in that language. It is quite true that there are a number of typical French and other foreign dishes which cannot be translated into English in any form of nicely sounding words, but I maintain that in most cases, should it be so desired, the English language has enough words to provide a name for every dish. The langue de cuisine, or kitchen French, is practically a language of itself, and unless one is well acquainted with the many terms and phrases thereof, it becomes a difficult task to remember the correct names of the various dishes which constitute a dejeuner, dinner, luncheon, or supper. MENUS FOR LARGE DINNERS- In preparing a bill of fare for a large dinner it is advisable not to include dishes which are difficult to dress when done in a great number, for such will cause needless complication in the kitchen, and often lead to a confusion in the service. It is also most unwise to use new names of dishes which are not known, or which may be known under a different title, for they will only puzzle the diner, who may know the technical names of old dishes. Avoid also the use of pompous names of dishes, especially when the cost for their preparation is not known, for they often lead to confusion and disappointment. The names of high-standing personalities, towns, countries, &c., are applied in connection with many dishes : the French cuisine especially has the names given to dishes in honour of men who gained their celebrity either by their talent as diplomats, statesmen, soldiers, artists, or who have distinguished themselves by their gastronomic or epicurean merits. Hence we have such names in connection with certain dishes as Lucullus, Savarin, Louis XV., Soubise, Richelieu, Careme, Maintenon, Conde, Colbert, Villeroy, Talleyrand, Nesselrode, Demidoff, Marie-Louise, Montglas, Victoria, &c., &c. These names, as well as many others which have been incorporated in this work, are associated with various culinary preparations, and are recognised by cooks of all nations. There are, unfortunately, some narrow-minded cuisiniers who are in the habit of altering the genuine names of dishes, to which they adapt some other high-sounding names, in order to make themselves famous, but will only succeed in making themselves look ridiculous and small in the eyes of a real gourmet, who is not likely to be thus deceived. If, however, the composition of a certain dish is due to the talent and initiative of the cook, then the case is different, and he will have a perfect right to name such a dish according to his fancy. The importance of a well-composed menu is so great that it adds to the success of a dinner in a great measure, whilst a defectively composed menu may compromise the reputation of a good chef. Although the menu may be of little use to some people, it is indispensable to connoisseurs who understand the language of the kitchen, for they will then, by analysing the menu, be able to judge the dinner as well as the capacity of the chef, according to the arrangement of the dishes and the combination of the viands.

The new century cookery book