. The oist . ter allowing the eggs to cool—they have to be eaten cold—a visitwas paid to the Savoy Hotel, and oneof the chiefs of the restaurant, a fa-mous judge of table delicacies, wasgiven an egg for his opinion. He cracked the white shell care-fully, and i)eeled a portion of it, re-vealing a clear, greenish, transparentwhite which looked just like for a spoon he ate a consider-able portion of the egg. It smells and tastes just like aplovers egg, he said. The white isalso similar in color and substance toa plovers egg, although, perhai)S, notso delicate. The yolk of the jjengui
. The oist . ter allowing the eggs to cool—they have to be eaten cold—a visitwas paid to the Savoy Hotel, and oneof the chiefs of the restaurant, a fa-mous judge of table delicacies, wasgiven an egg for his opinion. He cracked the white shell care-fully, and i)eeled a portion of it, re-vealing a clear, greenish, transparentwhite which looked just like for a spoon he ate a consider-able portion of the egg. It smells and tastes just like aplovers egg, he said. The white isalso similar in color and substance toa plovers egg, although, perhai)S, notso delicate. The yolk of the jjenguins egg isthe only part which is at all fishy inHavour, and in any case it is so slightas to be scarcely noticeable. Novelties in food always attract acertain class of ])ublic, and 1 thinkthere would be a successful future forthe penguins egg. It may almostrival the plovers egg, only the latterlooks more appetising, and is slight-ly more delicate in flavour. A medical man said the penguins 238 THE OOLOGIST. A few birds same Islands egg contained a remarkable percent-age of phosphorous, and was thereforea splendid tonic for brain fag and ner-vous debility. So great has been the demand thatno ])enguins eggs are obtainable inLondon now, except two cases whichare to arrive at Billingsgate Marketthis morning. The Cape Trades Commissioner iscabling immediately to South Africafor further shipments, which will beabout three weeks en route. Mr. Charles Stuber, ex-larder chefof Claridges writes to the Daily Mir-ror to say that he has made severalexijeriments with the white of thel)enguins egg and has found it excel-lent in many forms of cookery. 7Ar. Stuber says that the penguinsegg is a great success scrambled ontoast, or used up in a sauce for coldfish. He also found it a valuable atset to other dishes. Mrs. Edmund Gilbert writes fromMaidenhead to say that, as a SouthAfrican, the i)roper way to eat a pen-guins egg is to cut it in half (after itis boiled), mash it up with a fork on a
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Keywords: ., bookcentury1800, bookdecade1880, bookidoist29al, booksubjectbirds
