The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-givingEllwanger, George H. (George Herman)
History
The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
Ellwanger, George H. (George Herman)
Gastronomy
"I have been out shooting in the centre of France and the most
remote provinces, and seen arrive at the halt charming women,
girls redolent with freshness, some arriving in cabriolets,
others in simple country carts. I have seen them the first in
laughing at the inconveniences of their conveyance. I have
seen them display upon the turf the turkey in clear jelly, the
household pie, the salad all ready for mixing. I have seen
them with light foot dancing round the bivouac fire lighted on
this occasion. I have taken part in the games and merriment
that accompany such a gipsy feast, and I feel thoroughly
convinced that, with less luxury, there is quite as much that
is charming, gay, and delightful.
"Why when they take their leave should not some kisses be
interchanged with the best sportsman, who is in his glory;
with the worst shot because he is most unlucky: with the
others so as not to make them jealous? All are about to
separate, custom has authorized it; and it is permissible, and
even commanded, to take advantage of such an opportunity.
"Fellow-sportsmen, ye who are prudent and look after solid
things, fire straight, and bag as much as you can before the
ladies arrive, for experience teaches us that after their
departure sportsmen seem very rarely in luck...."[27]
As the lordly Asian pheasant is thriving and multiplying with us, it
will be pertinent to present Savarin's famous and somewhat inaccessible
formula of preparing him _à la Sainte-Alliance_ for all such as may
wish to try so elaborate a _plat de luxe_, it being well understood
that the pheasant, above all birds, requires to be very fully matured
by hanging:
Public-domain text, read in full here on John Shaqi.
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