Give the artisan a piece of clay and he mixes it with straw. The result--a brick. Give the same clay to an artist--he kneads his genius into it and produces a work of art. So it is with an egg. Whether it is to be merely a hodge podge of proteins, fats and solids or a dainty fit for the table of an epicure depends upon whether it has the good fortune to fall into the hands of such a genius as graces the kitchen of the Congress. In preparing this dish, he breaks the eggs from the shell and places them in the oven until the heat gently broils them. Then they are girdled by ebony-hued truffles, exhaling a delightful fragrance. A libation of savoury tomato sauce, with seasoning ad lib--and the dish is ready for the table. Well may those who know its delight exclaim that this product of Balzac's saucepans is as worthy a heritage as the most inspired works of his pen. [Illustration] _"O green and glorious, O herbaceous meat! 'Twould tempt the dying Anchorite to eat. Back to the world he'd turn his weary soul And dip his fingers in the salad bowl."_ --_Sidney Smith_ _Salade Rachel_ A tender offering from Nature's cuisine delightfully designed to promote digestive harmony and to bridge the gap between the entree and the demitasse. For this dish earth yields such choice treasures as fresh truffles, artichokes, asparagus and celery--all laid in a crisp green basket of lettuce, while over all is spread the golden halo of mayonnaise. Ah, could you but peek at the Congress artiste de cuisine as he prepares this masterpiece! See him as he skillfully blends the ingredients so that they fall into place like the notes of a beautiful symphony. Truly the salad maker, like the poet, is born, not made. "Whom the gods love die young," may well be said of salads, as well as of mankind. So that it may be eaten in all its virgin tenderness and crispness Salade Rachel is brought to the table fresh from the hands of its creator--cool, crisp and comforting. [Illustration] _"Life is so brief that we should not glance either too far backward or forward in order to be happy. Let us, therefore, study how to fix our happiness in our glass and on our plate."_ --_Grimrod de la Reyniere_ _Crepes Suzette_ This is one of the most exquisite delicacies which French chefs de cuisine, in their never ceasing search for gastronomic treasures, have bestowed upon those who abhor the commonplace. Though the Congress chef might regard it as profanation, not to say heresy, crepes suzette may aptly be termed "pancakes de luxe." By the magic touch of the artist, the plain Anglo-Saxon pancake is transformed into the daintiest, most toothsome morsel for the delectation of discriminating palates.