The Rioja bianco, Diamante, and Vinicola seem
to be the wines most generally drunk at Justin’s.
MM. Marius and Gerina were the proprietors, but
I am told that Mons. Marius is no longer in
command.
In the central square, the Plaza Cataluna, is the
Spain 279
new and gorgeous Restaurant Colon, attached to
the hotel of that name. The decorations of the
interior are artistic, and the building Colon, Plaza
bears on its facade in gold and colours Cataluna
the arms of the principal European nations. Here,
as at Justin’s, the cookery is almost entirely of the
French school. The chef is M. Azcoaga, the manager
M. Scatti. There is a good fixed-price lunch and
dinner, specimen menus of which I give : —
5 Pts. Dejeuner.
Hors d’ oeuvre.
CEufs poches Princesse.
Filets de Sole Waleska.
Poulet Cocotte Bayaldy.
Buffet froid.
Filet grille. Pommes fondantes.
Biscuit glace.
Dessert.
6 Pts. Dinner.
Hors d’oeuvre.
Consomme Duchesse.
Creme Windsor.
Turbot. Sauce Hollandaise.
Carre d’Agneau Maintenon.
Haricots verts Anglaise.
Caille sur Canape.
Salade.
Peches Richelieu.
Dessert.
The Continental and Martin’s are restaurants for
which every one has a good word. The former
is in the Plaza Cataluna, and its cuisine continental,
is both foreign and of the country. On Plaza Cataluna
its bill of fare are always three plats de jour , and
that on one day, Raviolis Napolitaine , Escargots Bour-
280 The Gourmet's Guide to Europe
guinonne , and Filet grille Bordelaise were the three
dishes, and on another QLufs Meyerbeer, Filet de veau
frold aux Legumes , and Rap Marinera shows the
variety of the fare. The prices of these dishes are
all between i and 2 pesetas. Under the heading
of fritures , all kinds of conchas and Escalopitas and
Croquettas are to be found, as well as the Frito Mixto ;
and the fish column gives an interesting selection of
the sea denizens of the coast — Rap , Calamares , Mer-
luza , Pouvine , and others.
Martin’s in the Rambla del Centro is almost in
Martin’s front of the Opera House, and has a
Rambla del number of snug little rooms for supper-
Centro parties, of two or more, after the
theatre.
The Grand Hotel des Quatre Nations on the
Rambla is an up-to-date house, and has a restaurant
Framjais attached to it which is called the Res-
Rambla del taurant Fran^ais, and which is intended
Centro to attract guests from the town as well
as visitors staying in the hotel. Its appointments are
excellent, and so is its orchestra.
Panylbets , little round biscuits always eaten on
Nov. i, can be obtained in Barcelona all the year
round. Foezola (pronounced Fayzola) is a local dish.
It consists of white beans and sausages, the beans
being boiled before being placed in the oven to bake
with the sausages. Arroz con Anguillas (rice and eels),
into which octopi and mussels are often introduced,
is another dish of the town, and so is Menudos de
Gallina (chicken tripe).
The Marquis de Riscal, a red Rioja which I have
previously alluded to, and which is a comparatively
expensive wine, costs 4 pesetas a bottle. There
are many light inexpensive wines of local growth,
such as Soller, Castell del Remey, and Olzinellas,
both red and white.
2 8 I
Spain
The Clubs of Barcelona
Page 154
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The Rioja bianco, Diamante, and Vinicola seem
to be the wines most generally drunk at Justin’s.
MM. Marius and Gerina were the proprietors, but
I am told that Mons. Marius is no longer in
command.
In the central square, the Plaza Cataluna, is the
Spain 279
new and gorgeous Restaurant Colon, attached to
the hotel of that name. The decorations of the
interior are artistic, and the building Colon, Plaza
bears on its facade in gold and colours Cataluna
the arms of the principal European nations. Here,
as at Justin’s, the cookery is almost entirely of the
French school. The chef is M. Azcoaga, the manager
M. Scatti. There is a good fixed-price lunch and
dinner, specimen menus of which I give : —
5 Pts. Dejeuner.
Hors d’ oeuvre.
CEufs poches Princesse.
Filets de Sole Waleska.
Poulet Cocotte Bayaldy.
Buffet froid.
Filet grille. Pommes fondantes.
Biscuit glace.
Dessert.
6 Pts. Dinner.
Hors d’oeuvre.
Consomme Duchesse.
Creme Windsor.
Turbot. Sauce Hollandaise.
Carre d’Agneau Maintenon.
Haricots verts Anglaise.
Caille sur Canape.
Salade.
Peches Richelieu.
Dessert.
The Continental and Martin’s are restaurants for
which every one has a good word. The former
is in the Plaza Cataluna, and its cuisine continental,
is both foreign and of the country. On Plaza Cataluna
its bill of fare are always three plats de jour , and
that on one day, Raviolis Napolitaine , Escargots Bour-
280 The Gourmet's Guide to Europe
guinonne , and Filet grille Bordelaise were the three
dishes, and on another QLufs Meyerbeer, Filet de veau
frold aux Legumes , and Rap Marinera shows the
variety of the fare. The prices of these dishes are
all between i and 2 pesetas. Under the heading
of fritures , all kinds of conchas and Escalopitas and
Croquettas are to be found, as well as the Frito Mixto ;
and the fish column gives an interesting selection of
the sea denizens of the coast — Rap , Calamares , Mer-
luza , Pouvine , and others.
Martin’s in the Rambla del Centro is almost in
Martin’s front of the Opera House, and has a
Rambla del number of snug little rooms for supper-
Centro parties, of two or more, after the
theatre.
The Grand Hotel des Quatre Nations on the
Rambla is an up-to-date house, and has a restaurant
Framjais attached to it which is called the Res-
Rambla del taurant Fran^ais, and which is intended
Centro to attract guests from the town as well
as visitors staying in the hotel. Its appointments are
excellent, and so is its orchestra.
Panylbets , little round biscuits always eaten on
Nov. i, can be obtained in Barcelona all the year
round. Foezola (pronounced Fayzola) is a local dish.
It consists of white beans and sausages, the beans
being boiled before being placed in the oven to bake
with the sausages. Arroz con Anguillas (rice and eels),
into which octopi and mussels are often introduced,
is another dish of the town, and so is Menudos de
Gallina (chicken tripe).
The Marquis de Riscal, a red Rioja which I have
previously alluded to, and which is a comparatively
expensive wine, costs 4 pesetas a bottle. There
are many light inexpensive wines of local growth,
such as Soller, Castell del Remey, and Olzinellas,
both red and white.
2 8 I
Spain
The Clubs of Barcelona