But his ragouts or fricassees or whatever you call them, are marvellous.

This salmi of fig- peckers (or of some similar bird, for it is so ingeniously flavored and spiced, that I cannot be sure) is miraculous.

There was a sort of chowder, too, of what fish I could not conjecture, which was so appetizing that I could have gorged on it.

Just as provocative and alluring was one of the concoctions of the second course, apparently of lamb or kid, but indubitably a masterpiece.

I certainly must see your cook." "My cook," I confessed, "was not the artist of the dishes you praise so highly.