MUSICAL MENU

Evening Post, Volume CXV, Issue 34, 10 February 1933, Page 11

MUSICAL MENU

A NEW COMBINATION

Marcel Boulestin, , the well-known restaurateur, recently ga.ve what he described as "Un Petit Concert Gastrojiomique." He was once a music critic in France, and this early-morn-ing supper party was a combination of his two loves—good food and good music (states a London writer). On the whole, the music took precedence of the food. It consisted of a group of seven songs sung by Madame Sophie Wyss. Theso included Schubert's "The Trout," Poulene's "La Carpe," Chabrier's 'The Ducklings," and Georges Auric's "A Little Apple," each with an "analytical note" on. the programme by Mr. Boulestin himself, which, if they did not say much about the music, told us a good deal about the food and jiow to cook it. Here is fiie note on "A Little Apple":— "Apples are an important item in a fruitarian menu. Cooked, they are at their best .as a marmalade, or fried and flavoured with cinnamon and served with whipped cream."

Meanwhile "plebeian" food is much in demand in society; The Prince of Wales admits to a, weakness for tripe and onions, a fact that has made this dish extremely fashionable, while the Duke of York recently confessed to a liking.for "spotted dog." Lady Oxford is very fond of Irish stewj Mr. Lloyd George enjoys saddle of mutton and black—not red—currant jelly, and Mr. Winston Churchill favours smoked ham.