The discoverer of a new dish is worthier of esteem than the discoverer of a new star. Brillat Savarin. To the triumphs of French cuisine was added officially, last week, a discovery called L'Intrasauce. The beaming discoverer, Monsieur le Docteur Gauducheau was clapped, cheered and feted, at Paris, by 150 gourmets banqueting under the auspices of La Societe d'Acclimatisation (French National Society of Acclimatization). This august body, unique, is devoted to popularizing in France new or outlandish products, processes, animals, or plants which seem to possess authentic merit. Last week the...
To continue reading:
or
Log-In
