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
He should be treated as a somewhat plain-looking woman, who has passed
the hey-day of her charms, pranks and accoutres herself for a ball, and
the aid of art be summoned to amplify his good points and gloze over
any of his deficiencies. His resonant voice of course will be stilled
by the cooking, but his voluptuous breast will remain. Thus by neatly
cutting across the lower part of the back and thighs, removing his
shapely legs, and then inverting him, he will have been formed into a
boat-like receptacle for an artistic chestnut stuffing. One may then
proceed to lard him; and, while roasting, baste him thoroughly, send
him to the table with some oak-leaves _en couronne_, a currant-jelly
sauce in a _saucière_, and, with the assistance of a perfumed and
generous red wine, make the most of his seductive contours. All this
may be contrary to the tenets of Savarin, who pronounces the wild
turkey superior to the tame. But it must be remembered that he is
speaking of a wild turkey that he had the good fortune to kill by
his own hand while in Connecticut--a fact which, with the appetite
engendered by his shooting-outings, will readily account for the
preference he expresses for the wild form of this noble member of the
_Phasianidæ_. At a certain season, however, when he has fattened on
pecan-nuts, the flesh of the wild turkey is of excellent flavour; and
to this circumstance Audubon's eulogy is probably due: "The ruffed
grouse, in my humble opinion, far surpasses as an article of food every
other land bird which we have in the United States, except the wild
turkey when in good condition."
Furred game is more amenable to variety in preparation than feathered;
and while _marinéd_ venison and a civet of hare may be delicious, the
fewer culinary frills on a grouse, woodcock, or snipe the better. A
salmis, nevertheless, has its virtues; and as for the lord of the
woodlands, when tired of him _au naturel_, if that be possible, he
may be invested with a new glory as partridge _aux choux_, if one but
follow the counsels of Baron Brisse, whose prescript is well worth
transcribing and comes within the compass of all:
Public-domain text, read in full here on John Shaqi.
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