Continental Comestibles
April, 1964
Although a French Proverb sagely states that appetite is the best sauce, few things pique the appetite so provocatively and prestigiously as the eggs of a sturgeon, the liver of an overfed goose and the wild tuber growing near the roots of old oak trees in Italy and France. Fresh caviar, pâté de foie gras and brushed truffles ride high in the Rolls-Royce class not just because they come from afar, but because their magnificent yet casual flavors satisfy, like nothing else can, the sophisticated...
