The food at the Royal and Bellevue Hotels and Dimitri's is also good,
and for supper you can go to Yani's, which is open practically all
night, but perhaps not so eminently respectable as the other restaurants
I have mentioned.
A.B.
CHAPTER XVI
GREECE
Grecian Dishes--Athens.
No one lives better than a well-to-do Greek outside his own country, and
when he is in Greece his cook manages to do a great deal with
comparatively slight material. A Greek cook can make a skewered pigeon
quite palatable, and the number of ways he has of cooking quails, from
the simple method of roasting them cased in bay leaves to all kinds of
mysterious bakings after they have been soused in oil, are innumerable.
There are _pillaus_ without number in the Greek cuisine, chiefly of
lamb, and it is safe to take for granted that anything _a la Grec_ is
likely to be something savoury, with a good deal of oil, a suspicion of
onion, a flavour of parsley, and a good deal of rice with it. These,
however, are some of the most distinctive dishes:--_Coucouretzi_, the
entrails and liver of lamb, roasted on a spit; _Bligouri_, wheat
coarsely ground, cooked in broth, and eaten with grated cheese;
_Argokalamara_, a paste of flour and yolk of egg fried in butter with
honey poured over it.
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