Tradition says this dish was originated in the Russian Winter Palace during the reign of Tsar Alexander, uncle of the present emperor. Alexander was an illustrious gourmet, and, so the story goes, was as much at home in the mysteries of cookery as in the intrigues of state. But whether he or his chef conceived this typically Russian dish, tradition does not disclose. [Illustration] _"The combat deepens. On ye brave, The Cordon Bleu--and then the grave Wave Landlord, all thy menus wave, And charge with all thy deviltry."_ --_Old Ballad_ _Tomato Volga_ Russia is justly famed as the land of hors d' oeuvres--delightful whets that clear the palate. But none of these delicacies are more tempting to the epicure than Tomato Volga. That chef--his name unhappily is not known--who bestowed this culinary gift upon the elect is worthy of our deepest gratitude. Only in the land of the Volga is the worth of such gastronomic artists rightly appraised. Endowed with perfect technique, clear palates and inexhaustible patience, chefs there are considered in a class apart--second only to the nobles. At the Congress, Tomato Volga is served in a manner that would delight the heart of its creator. Only the finest vine ripened tomatoes--tributes of the hotbed--are used. The pommes de amour, as the French call them on account of their beautiful red hue, are hollowed out and stuffed with Beluga caviar and grated yolks of eggs. The blending produces an exquisite result--one that would flatter even the most _blasé_ palate. [Illustration] _"The stewed cock shall crow, cock-a-loodle loo, A loud cock-a-loodle shall he crow; The duck and the drake shall swim in a lake Of onions and claret below."_ --_Fletcher_ _Poule au Pot Henri Quatre_ Since the day when good King Henri Quatre vowed that every peasant of France should have a fowl in his pot every Sunday, this delightful soup has been named in his honor. Waving away the exquisite bouillons, lordly consommes and rich bisques set before him, it was Henri's wont to call for poule au pot. And as he smacked the royal lips he swore that every subject in his realm should have the happiness of tasting this kingly dish. Poule au pot is served to patrons of the Congress just as it came to Henri's table in days of old. A whole capon, swimming in his own broth, is brought to the table in a huge terrine, with a great silver ladle. Then the capon is taken out, carved at one side and served in the same dish as the rich broth. Its palatable taste, as well as its unique and distinctive service, makes this dish a prime favorite among those who dine well. [Illustration] _Flow wine, smile woman And the universe is consoled._ --_Old Proverb_ _Consomme Nids d'Hirondelles_