Preface

A menu is a fascinating thing. In the proper perspective it deals with harmonies and values that are totally absorbing, and there are, perhaps, more dimensions to it than the casual diner is ever aware of. In its simplest form the considerations of a well-planned menu are three—texture, flavor and color. Repetition of either in the course of one meal is anathema to the whole concept.

It is a commonplace that if a custard pie of a savory sort is served in the course of a meal, it would not logically be followed by a custard or pie of any sort. If the soup that begins the meal is watercress, the green should be eschewed in the salad.