130 SPORT IN NOKTH AMERICA. 



and sealed up carefully iu a bottle. Under these 

 circumstances, it is lucky if we do not liave palmed 

 upon us a piece of boiled veal dressed with Proven9al 

 sauce. 



Some years ago, in Paris, tlie late proprietor of 

 the Provencal bazaar (of facetious memory) offered to 

 epicures a certain tunny pie during Lent; but I must 

 confess that, having been one day persuaded to make 

 an experiment of this confection, I was laid up and 

 could take nothing but spoon-meat for twenty-four 

 hours. One man only. Quillet- Ray mondet, the cele- 

 brated pastry-cook of the Carrefour de Buci, has 

 initiated the Parisians into the veritable delights of 

 tunny pie. Let us hope that the day is not far 

 distant when we shall see this admirable fish regu- 

 larly sold in our markets, and that our cooks will 

 learn hov/ to serve it as it should be served, either 

 smothered in truffle sauce, or cold, with a remoulade. 

 It will be an immense accession to our Parisian 

 gastronomy. 



The tunny is a great traveller, like the sardine, the 

 herring, and the mackerel. He is fond of making- 

 long journeys, and every year he starts from the 

 coasts which he frequents regular excursion trains 

 for the west of Europe, the African coast, Spain, 

 and Italy ; also to the coasts of the New World, 

 from Cape Cod to Florida. I have little doubt that 

 tunny may also be found in the Indian Seas; but 

 of this I have no certain knowledge. 



