Eating in Two or Three LanguagesCobb, Irvin S. (Irvin Shrewsbury)
General
Eating in Two or Three Languages
Cobb, Irvin S. (Irvin Shrewsbury)
World War, 1914-1918 -- Humor
Harking back to lobsters, I am reminded of a tragedy to which I was an
eyewitness. Nearly every night for a week or more two of us dined at
the same restaurant on the Rue de Rivoli. On the occasion of our first
appearance here we were confronted as we entered by a large table
bearing all manner of special delicacies and cold dishes. Right in the
middle of the array was one of the largest lobsters I ever saw,
reposing on a couch of water cress and seaweed, arranged upon a
serviette. He made an impressive sight as he lay there prone upon his
stomach, fidgeting his feelers in a petulant way.
We two took seats near by. At once the silent signal was given
signifying, in the cipher code, "Americans in the house!" And the
_maitre d'hotel_ came to where he rested and, grasping him firmly just
back of the armpits, picked him up and brought him over to us and
invited us to consider his merits. When we had singly and together
declined to consider the proposition of eating him in each of the
three languages we knew--namely, English, bad French, and profane--the
master sorrowfully returned him to his bed.
Presently two other Americans entered and immediately after them a
party of English officers, and then some more Americans. Each time the
boss would gather up the lobster and personally introduce him to the
newcomers, just as he had done in our case, by poking the monster
under their noses and making him wriggle to show that he was really
alive and not operated by clockwork, and enthusiastically dilating
upon his superior attractions, which, he assured them, would be
enormously enhanced if only _messieurs_ would agree forthwith to
partake of him in a broiled state. But there were no takers; and so
back again he would go to his place by the door, there to remain till
the next prospective victim arrived.
We fell into the habit of going to this place in the evenings in order
to enjoy repetitions of this performance while dining. The lobster
became to us as an old friend, a familiar acquaintance. We took to
calling him Jess Willard, partly on account of his reach and partly on
account of his rugged appearance, but most of all because his manager
appeared to have so much trouble in getting him matched with anybody.
[Illustration: HALF A DOZEN TIMES A NIGHT OR OFTENER HE TRAVELLED
UNDER ESCORT THROUGH THE DINING ROOM]
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account