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what must have been a few moments of high drama. At one point in a hot liquid form, the cheese ran over its bowl’s edges and down the sides. Upon cooling in mid-run, the cheese hardened and became fixed forevermore in that position. The spectacle of such fossilized remains would move any gourmand to reflect on the origin of cheeses, both ancient and modem. I paused. Then I enjoyed my soup, which, if it contained a flawed onion, did not reveal it.
The French Country Pate was next. Accompanied by croustades, which are elongated croutons, the pate consisted of the following: baby beef liver, chicken liver, ground pork, egg, and brandy (Remy Martin no less). The mixture received a final wrapping of bacon. So exotic was the taste experience that I decline here to describe it. However, given some knowledge of the above-named ingredients, the reader is free to imagine the experience.
Straddling the two appetizers — Did I neglect to mention? - were warm, plump dinner rolls and a garden fresh dinner salad. Richly adorned with tomatoes, cucumbers, green peppers, and carrots, the lovely multi-lettuced salad could well have been a centerpiece, but then Le Gourmand would have looked awfully foolish eating it. Besides, I prefer my centerpieces without creamy parmesan dressing (chuckle).
My smile disappeared as I noted the approach of both entree and wine. I second-guessed my selections and cursed the thought of a sour combination. Unanswered questions raged. Would the wine be compatible with dinner? So often it wasn’t. I began to perspire.
The reader will please view the menu while I compose myself: • Quiche • Comer Post’s Country Fried Chicken • U.S.D.A. Choice Delmonico Steak • U.S.D.A. Choice Filet Mignon • Italian Spaghetti
Fish and Seafood • Scrod • Scallops • Captain’s Platter • Rainbow Trout • Maryland Crab Cakes
For Lighter Appetites
• Chef Salad, with Fresh Vegetables • Chunky Chicken Salad
Has the reader guessed what my pleasure was that night? If not, witness the unveiling.
With discreet hand movements the waitress centered between my tableware a bowl of steaming, tender sea scallops. Poached in wine sauce with
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