lift,^ and on the first floor are cabinets particuliers
where little supper parties are given after the theatre.
The Madrilese dandy wishing to sup cafe ingles,
a deux generally patronises the Cafe Calle de Sevilla
Ingles in the Calle de Sevilla, where the private rooms
are said to be particularly well decorated.
The Ideal Room is a recent addition to the Mad-
rilene restaurants. The Spaniards de- The Ideal Room,
scribe it as La ultima palabra — the last Calle Alcala
word, in such establishments. At La Vina P, so I
am told by Spaniards, the best cookery
of the country is to be found. The a ma
Casa de Botion off the Calle. Mayor has been estab-
lished for three centuries. Its specialty casa de Botion,
is Spanish cookery. It corresponds to Calle Mayor
the Cheshire Cheese in London.
Most Anglo-Saxons passing through Madrid are
contented to breakfast and dine at their hotel, and,
before the advent of the Ritz, nine out Hotel de Paris,
of ten Englishmen went to the Hotel Puerta del Sol
de Paris. The meals served in the low-ceilinged
restaurant, with its wonderful outlook and its army
of white-clothed tables, are neither noticeably good
nor noticeably bad. The Englishman who knows
his way about Madrid on arriving at the Hotel
de Paris has his bath, and then for breakfast orders
Pescado Frito , for all Spaniards are born fryers, and the
chef at the Paris is a past-master with the frying-pan.
If there are salmon steaks — the salmon of the Bay of
288 The Gourmet's Guide to Europe
Biscay — he orders one of those to be fried, and he
asks whether the great prawns caught off the coast
at Cadiz are on the menu. Tortilla con jamon (omelette
with Montanchez ham), Renones a la brocket (kidneys
on a skewer), and perhaps a slice of truffled turkey,
complete his repast ; after which he lights a Breva
de Cabanas or De Book and strolls to the Museo to
look at the old masters.
Parisiana is in the park of Mondoa, about twenty
minutes by train from the Puerta del
Sol. It is open from April till Septem-
ber. A Hungarian band plays during dinner, and the
cookery is said to be good.
Madrilene Clubs
The Nuevo Club, in the Calle de Sevilla, is small
Nuevo club and very select* The Haute Noblesse
3 Calle de ’ and the diplomatists form the greater
Sevilla proportion of its members. An excel-
lent dinner is obtainable there.
The Gran Pena, in the Calle Alcala, is also select,
and is largely used by military officers
and by civil servants. The Gran
Pena admits temporary foreign members.
The Casino de Madrid is the largest
of the Madrid clubs. It has bought a
property in the Calle de Alcala, which
has been converted into a most luxurious club-house.
Tiro de Pichon, The pigeon-shooting club is at Casa
Casa de Campo de Campo, the Royal Park across the
river to the west of Madrid.
Gran Pefia,
3 Calle Alcala
Casino de
Madrid, Calle
de Alcala
289
Spain
Andalusian Cookery
Page 158
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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lift,^ and on the first floor are cabinets particuliers
where little supper parties are given after the theatre.
The Madrilese dandy wishing to sup cafe ingles,
a deux generally patronises the Cafe Calle de Sevilla
Ingles in the Calle de Sevilla, where the private rooms
are said to be particularly well decorated.
The Ideal Room is a recent addition to the Mad-
rilene restaurants. The Spaniards de- The Ideal Room,
scribe it as La ultima palabra — the last Calle Alcala
word, in such establishments. At La Vina P, so I
am told by Spaniards, the best cookery
of the country is to be found. The a ma
Casa de Botion off the Calle. Mayor has been estab-
lished for three centuries. Its specialty casa de Botion,
is Spanish cookery. It corresponds to Calle Mayor
the Cheshire Cheese in London.
Most Anglo-Saxons passing through Madrid are
contented to breakfast and dine at their hotel, and,
before the advent of the Ritz, nine out Hotel de Paris,
of ten Englishmen went to the Hotel Puerta del Sol
de Paris. The meals served in the low-ceilinged
restaurant, with its wonderful outlook and its army
of white-clothed tables, are neither noticeably good
nor noticeably bad. The Englishman who knows
his way about Madrid on arriving at the Hotel
de Paris has his bath, and then for breakfast orders
Pescado Frito , for all Spaniards are born fryers, and the
chef at the Paris is a past-master with the frying-pan.
If there are salmon steaks — the salmon of the Bay of
288 The Gourmet's Guide to Europe
Biscay — he orders one of those to be fried, and he
asks whether the great prawns caught off the coast
at Cadiz are on the menu. Tortilla con jamon (omelette
with Montanchez ham), Renones a la brocket (kidneys
on a skewer), and perhaps a slice of truffled turkey,
complete his repast ; after which he lights a Breva
de Cabanas or De Book and strolls to the Museo to
look at the old masters.
Parisiana is in the park of Mondoa, about twenty
minutes by train from the Puerta del
Sol. It is open from April till Septem-
ber. A Hungarian band plays during dinner, and the
cookery is said to be good.
Madrilene Clubs
The Nuevo Club, in the Calle de Sevilla, is small
Nuevo club and very select* The Haute Noblesse
3 Calle de ’ and the diplomatists form the greater
Sevilla proportion of its members. An excel-
lent dinner is obtainable there.
The Gran Pena, in the Calle Alcala, is also select,
and is largely used by military officers
and by civil servants. The Gran
Pena admits temporary foreign members.
The Casino de Madrid is the largest
of the Madrid clubs. It has bought a
property in the Calle de Alcala, which
has been converted into a most luxurious club-house.
Tiro de Pichon, The pigeon-shooting club is at Casa
Casa de Campo de Campo, the Royal Park across the
river to the west of Madrid.
Gran Pefia,
3 Calle Alcala
Casino de
Madrid, Calle
de Alcala
289
Spain
Andalusian Cookery