Of course Switzerland has its surprises like every other country, and
one does not expect to find an ex-head _chef_ of Claridge's running a
little restaurant by a lake in the Swiss mountains. Mr. Elsener, who is
this benefactor to humanity, was the head of the catering department at
the Imperial Institute when a very praiseworthy effort was made to make
a smart dining place in the arid waste called a garden in the centre of
the buildings; and he also catered for the Coldstream Guards, so that he
started business with a good _clientele_. As a sample of what can be
done on the mountain heights, I give the menu of one of the dinners
served by Elsener at the restaurant Villa Fortuna:--
Huitres d'Ostende.
Consomme Riche.
Filet de Sole au Vin Blanc.
Tournedos a l'Othello.
Petits Pois. Pommes paille.
Vol-au-vent a la Banquier.
Aspic de foie gras en belle vue.
Melons Glace Venitienne.
Petit Fours.
Omelette a la Madras.
Petit Souffle au Parmesan.
Dessert.
N.N.-D.
CHAPTER IX
ITALY
Italian cookery and wines--Turin--Milan--Genoa--Venice--
Bologna--Spezzia--Florence--Pisa--Leghorn--Rome--Naples--Palermo.
Italian Cookery
There is no cookery in Europe so often maligned without cause as that of
Italy.
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