SOMETHING WRONG WITH THE CHEESE.

Rangitikei Advocate and Manawatu Argus, Volume XXXIV, Issue 9176, 20 June 1908, Page 6

SOMETHING WRONG WITH THE CHEESE.

Marcel Perot, one of the chefs of the famous Rita Hotel in Paris, is in America to learn how to make cocktails, to stew snapper, to fryoysters, and to prepare canvasback duck. M. Perot, discussing cheese in Baltimore, where he was studying the snapper question, said : ‘•The taste in cheese has grown more delicate on the Continent. A cream cheese, raw, is now our favourite, whereas in the past we demanded cooked cheeses of the greatest “harshness and strength. Why ” The noted chef laughed. “Why,” he said, “when I was at the Petit Riche many years ago, a remarkable thing happened, a thing that indicates the sort of cheeses that in the past were eaten. A patron, seated at a corner table in the Petit Riche, called suddenly to the waiter: — “‘Baptiste, take away this cheese. ’ “Baptiste approached. “ ‘Pardon me, sir,’ he said, in his polite way. ‘but can I fetch you something else?’ “The patron made a gesture of impatience. “ ‘Take this away first, hang it,’ he exclaimed. “‘Yes, sir; very good, sit,’ said Baptist®. ‘We have some fine Gorgonzola, or perhaps the Gruyere- ’ '“‘Great Scott!’ the other interrupted, ‘if you don’t take this stuff away at once I’ll send for the police. ’ “‘I am very sorry sir,’ said Baptiste, ‘is there anything wrong With it?’ “Wrong!’ shouted the guest ‘Why, it’s eating all my bread.’ ”