Dreams across the Sea

As soon as I entered the villa, Victor, with the hospitality of a gastronomic grand seigneur, led me to the kitchen and, opening the tremendous refrigerators, bared his culinary treasures. . . . There were mountains of the most beautiful sirloins, filet mignon, and chateaubriant, all the color of a pretty woman's lips; various cuts of lamb . . . capons, chickens and all sorts of birds. . . . I quickly decided on a filet to be broiled on hickory wood.

But before this I naturally asked for some breaded soft clams on toast. They are truly wonderful. If you are particularly hungry, however, start your dinner with hors d'oeuvre varies, which are really impressive. And if you decide to take soup after the clams, pick a chilled vichyssoise or a cold consomme. . . .

--Dining on Long Island as reported in the current issue of Gourmet.

Last week in the newly opened American Library at Frankfurt, whose shelves are loaded with periodicals from the U.S., earnest young Germans were deep in the study of U.S. economics, politics, geography and literature. None was more rapt in concentration than a thin, hungry-looking youth bending over a slick, glossy magazine in the corner. "I came here," he explained, "looking for a geographical magazine, but I picked up this one. I couldn't resist the temptation."

Shyly he revealed the cover: Gourmet, The Magazine of Good Living.

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