The popular theatre at Brussels is the “ Galeries,”
situated at the end of the Galeries St. Hubert, the
covered arcade that runs from the Rue de la Madeleine
to the Rue de l’Ecuyer. Here popular successes from
Paris are usually played, preference being given to
musical pieces. In the middle of the same arcade is
the Vaudeville Theatre. It is devoted to farces,
usually of an extravagant or risque character. Smoking
is allowed in this theatre. It is hardly the place to
take one’s daughter or maiden aunt. At the Olympia
Theatre, near the Bourse, there is generally a good
entertainment. The Alhambra, an enormous build-
ing near the Hotel Metropole, used to be one of
Barrasford’s Music Halls, but it is now a theatre
164 The Gourmet's Guide to Europe
devoted to strong melodrama and spectacular pieces.
The “ Moliere ” is a cheap theatre at the top of the
town, near the Porte de Namur. The Scala, opposite
the Hotel Metropole, is a music hall often devoted to
Revues ; the best Revue of the year, however, is
always given at the Galeries. Other music halls are
the Folies Bergere, near the Gare du Nord, and the
Varieties. The Folies Bergere is a comfortable house
with seats well arranged. A favourite portion of the
hall is the “ terrasse ” with little tables, the charge for
seats there being 1 fr. 50 c. There is also a one-franc
promenade. In the middle of the Markets, at the
back of the Grand Hotel, is a big building called in
summer the “ Palais d’Ete,” and in winter the “ Pole
Nord.” Here the summer entertainment is of a
music-hall character, and is the best provided in the
city. Seats can be booked, and there is also a pro-
menade. The Palais d’Ete is the place every one
goes to after dinner in the summer months. When
converted into the Pole Nord for the winter it is
devoted to skating on real ice. Some of the fetes
given here are well worth going to see.
V
HOLLAND
The Food of the Country — The Hague Restaurants — The Hague
Clubs — Scheveningen — Amsterdam — Rotterdam.
The food of the middle-class Dutch consists to a
great extent of vegetables, and it is characteristic of
Dutch cleanliness that no lettuce is ever sent to table
with a discoloured leaf on it, and that all vegetables
are inspected with minute care to detect any blemish
before they are allowed to go into the cooking-pot.
Vegetable soups, salads, vegetable dishes and much
fancy bread and butter and cheese, pastry, ginger-
bread, honey cakes, and sweets form the principal
dishes of a typical Dutch meal. A writer in Food and
Cookery and the Catering W orld , writing on u Dutch
Fare,” thus describes a typical Dutch breakfast. “ I
made a note of what was actually on the table at
the small and inexpensive hotel at which I put up
in Amsterdam, and the list comprised various kinds
of bread and rolls, including the currant rolls and
loaves which are everywhere to be found, rye bread,
biscuits, gingerbread (kept fresh in a small sarcophagus),
liver sausage, salami, ham, raw ham, cold veal and
pressed beef, all in slices, sardines, four kinds of
cheese (the most violent restrained under a glass bell),
marmalade, jam, butter, and a stand of boiled eggs.
No wonder this hotel describes its breakfast as 4 ex-
tensive.’ This is fairly typical of the first meal of
the day in Holland, and one can do very well on it.
165
1 66 The Gourmet's Guide to Bur ope
Page 91
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
The popular theatre at Brussels is the “ Galeries,” situated at the end of the Galeries St. Hubert, the covered arcade that runs from the Rue de la Madeleine to the Rue de l’Ecuyer. Here popular successes from Paris are usually played, preference being given to musical pieces. In the middle of the same arcade is the Vaudeville Theatre. It is devoted to farces, usually of an extravagant or risque character. Smoking is allowed in this theatre. It is hardly the place to take one’s daughter or maiden aunt. At the Olympia Theatre, near the Bourse, there is generally a good entertainment. The Alhambra, an enormous building near the Hotel Metropole, used to be one of Barrasford’s Music Halls, but it is now a theatre
164 The Gourmet's Guide to Europe
devoted to strong melodrama and spectacular pieces. The “ Moliere ” is a cheap theatre at the top of the town, near the Porte de Namur. The Scala, opposite the Hotel Metropole, is a music hall often devoted to Revues ; the best Revue of the year, however, is always given at the Galeries. Other music halls are the Folies Bergere, near the Gare du Nord, and the Varieties. The Folies Bergere is a comfortable house with seats well arranged. A favourite portion of the hall is the “ terrasse ” with little tables, the charge for seats there being 1 fr. 50 c. There is also a one-franc promenade. In the middle of the Markets, at the back of the Grand Hotel, is a big building called in summer the “ Palais d’Ete,” and in winter the “ Pole Nord.” Here the summer entertainment is of a music-hall character, and is the best provided in the city. Seats can be booked, and there is also a promenade. The Palais d’Ete is the place every one goes to after dinner in the summer months. When converted into the Pole Nord for the winter it is devoted to skating on real ice. Some of the fetes given here are well worth going to see.
HOLLAND
The Food of the Country — The Hague Restaurants — The Hague Clubs — Scheveningen — Amsterdam — Rotterdam.
The food of the middle-class Dutch consists to a great extent of vegetables, and it is characteristic of Dutch cleanliness that no lettuce is ever sent to table with a discoloured leaf on it, and that all vegetables are inspected with minute care to detect any blemish before they are allowed to go into the cooking-pot. Vegetable soups, salads, vegetable dishes and much fancy bread and butter and cheese, pastry, gingerbread, honey cakes, and sweets form the principal dishes of a typical Dutch meal. A writer in Food and Cookery and the Catering W orld , writing on u Dutch Fare,” thus describes a typical Dutch breakfast. “ I made a note of what was actually on the table at the small and inexpensive hotel at which I put up in Amsterdam, and the list comprised various kinds of bread and rolls, including the currant rolls and loaves which are everywhere to be found, rye bread, biscuits, gingerbread (kept fresh in a small sarcophagus), liver sausage, salami, ham, raw ham, cold veal and pressed beef, all in slices, sardines, four kinds of cheese (the most violent restrained under a glass bell), marmalade, jam, butter, and a stand of boiled eggs. No wonder this hotel describes its breakfast as 4 extensive.’ This is fairly typical of the first meal of the day in Holland, and one can do very well on it.
1 66 The Gourmet's Guide to Europe