CHAPTER XXX
"You are quite right," the Count was saying to Mr. Heard. "The ideal cuisine should display an individual character; it should offer a menu judiciously chosen from the kitchen-workshops of the most diverse lands and peoples-a menu reflecting the master's alert and fastidious taste. Is there anything better, for instance, than a genuine Turkish pilaf? The Poles and Spaniards, too, have some notable culinary creations. And if I were able to carry out my ideas on this point I would certainly add to my list of dishes a few of those strange Oriental confections which Mr. Keith has successfully taught his Italian chef. There is suggestion about them; they conjure up visions of that rich and glowing East which I would give many years of my remaining life to see."
"Then why not do wh
