THE OOLOGIST 



237 



Another view of sarre breeding grounds 



der to introduce the new dainty to 

 Britishers. 



"Yesterday the 'Daily Mirror' oh 

 tained two dozen i)enguin's eggs from 

 the Cape Trades Commissioner's office 

 at 98 Victoria Street, S. W., and after 

 having tliem cooked in the approved 

 fashion, they were submitted to var- 

 ious food experts and hotel managert 

 for their opinion. 



"The task of boiling the eggs was 

 taken over by the chef of the new 

 Piccadilly Hotel, which opens to the 

 public tomorrow. Penguin's eggs have 

 to be boiled exactly twenty minutes, 

 and the chief cook carried out his 

 contract to the second. 



"After allowing the eggs to cool — 

 they have to be eaten cold — a visit 

 was paid to the Savoy Hotel, and one 

 of the chiefs of the restaurant, a fa- 

 mous judge of table delicacies, was 

 given an egg for his opinion. 



'He cracked the white shell care- 

 fully, and i)eeled a portion of it, re- 

 vealing a clear, greenish, transparent 

 'white' which looked just like jelly. 

 Asking for a spoon he ate a consider- 

 able portion of the egg. 



" 'It smells and tastes just like a 

 plover's egg,' he said. 'The 'white' is 

 also similar in color and substance to 

 a plover's egg, although, perhai)S, not 

 so delicate." 



"The yolk of the jjenguin's egg is 

 the only part which is at all fishy in 

 Havour, and in any case it is so slight 

 as to be scarcely noticeable. 



"Novelties in food always attract a 

 certain class of ])ublic, and 1 think 

 there would be a successful future for 

 the penguin's egg. It may almost 

 rival the plover's egg, only the latter 

 looks more appetising, and is slight- 

 ly more delicate in flavour." 



A medical man said the penguin's 



