Gastronomic Guru Sings The Praises Of A Load Of Old Tripe

Tripe, baked custard, fishfingers, roast chicken with bread sauce, crepes and lemon sugar. Not a menu from a country pub circa early 20th century, but more a fin-de-siecle food revolution, according to well-known foodie Jill Dupleix. More than 500 revolutionaries yesterday supped on similar fare