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
Among the dignitaries of the Roman Church, Richelieu was preëminent as
an entertainer, his table being renowned for its excellence, and no
one being more exacting with his cooks. _A chartreuse à la Cardinal_
or a _boudin_ of fowls _à la Richelieu_ at once recalls his Eminence,
and the brilliant reign during which he himself virtually wielded the
sceptre. "I do not think very highly of that man," said the Comte de M.
in speaking of a candidate who had just secured an important position:
"he has never eaten _boudin à la Richelieu_, and is unacquainted with
cutlets _à la Soubise_."
During the war of Hanover, when the surrounding country had been
devastated by the French army, Maréchal Richelieu, grandnephew of
the cardinal, wished to give a suitable dinner to a large number of
distinguished captives before setting them free. He was informed by his
cooks that the larder was empty.
"But it was only yesterday that I saw two horns passing by the window."
"That is true, Monseigneur, there is a beef and some few roots; but
what would you do with them?"
"What would I do with them? _Pardieu_, I would have the best supper in
the world!"
"But, Monseigneur, it is impossible."
"Nothing is impossible. Rudière, write out the menu that I will
dictate. Do you know how to write out a menu properly?"
"I acknowledge, Monseigneur, that--"
"Give me your pen."
And with this the maréchal, taking the place of his secretary,
improvised a classic supper worthy of Vatel. At the end of the bill of
fare was added:
"If through any mischance this repast is not an excellent one, I will
deduct one hundred pistoles from the wages of Maret and Rouquelère.
Begin, and doubt no more. RICHELIEU."
There was a certain Bishop of Burgundy who took his share of
responsibility in consuming, with a humour all his own, viands which
had not been come by legally. Desiring to eat venison when not quite
in season, he sent half the body of the deer that tempted him as a
present to the prefect, who lived in the same town, accompanying
the gift with the following note: "_Partageons la responsabilité:
chargez-vous du temporel; je me charge du spirituel._" (Let us share
the responsibility; charge yourself with the temporal part; I will
attend to the spiritual.)
Equally felicitous is an incident recounted of Archbishop de Sanzai of
Bordeaux, who was especially fond of the fowl which Savarin pronounced
one of the finest gifts of the New World to the Old. Having won a
truffled turkey on a wager from a grand vicar of his diocese, the
archbishop, after waiting a week, became impatient at the delay of
the loser in providing the bird. Accordingly, he took him to task and
reminded him that delays are dangerous, to which the vicar replied that
the truffles were not good that year. "Bah, bah!" was the rejoinder,
"we will chance the truffles; depend upon it, it is only a false report
that has been circulated by the turkeys."
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.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account