'' 'UNRECOGNISED DAINTIES."
[To THE EDITOR Or xxx " BrECTATOlt."] SIR,—To the list of delicacies not often met with except by the fortunate traveller, might be added calamares or chipirones, the Spanish name for the edible cuttle-fish. The favourite form of this dish is calamares in au anta,—outtle-fieli in their own ink ! I must allow that the garnishing of the jet-black ink and oil does not look appetising, but I have seldom tasted anything which so absolutely contradicted appearances. It is only the feelers, of course, which are eaten. They are folded in the form of a roll, not unlike the shape of a small rolled pancake. The coach had stopped at Deva for luncheon en route from Lequeitio to Zaranz and San Sebastian,—a most charming piece of country, by the way. My fellow-traveller, a Spanish gentleman, said, "You are going to taste one of our favourite dishes,—one of the delis moles most highly prized by Spaniards." I believe he asked for it specially for my benefit. The names being quite unfamiliar to me, and not at first readily understanding his explanation, I had chosen only one morsel for experi- ment. But no sooner had I tasted it than I regretted my moderation, and hastened to recall the maid by the cone venient method adopted in country inns,—viz., clapping my bands. I am not a gourmet, and as a rule prefer the plainest living, but I thoroughly enjoyed my second supply, and shall certainly not refuse this most delicate and delicious fare the next time it is set before me. It is to be had, I believe, in Paris, and similar places, but it is, I understand, on the northern shore of Spain and the south-west coast of France that the creatures are mostly found.—I am, Sir, &O., PRESBYTER PERE dale)MITEt
Previous page
