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
"The collation to which we have done such merited justice
demonstrates that not only in the society of the fair sex
may man enjoy a delightful hunting-jaunt, but that the care
they are capable of bestowing upon the spread renders their
companionship even yet more desirable. The best of all sauces
is hunger engendered by exercise in the open air, and,
equally, the best of digestives is pleasant company. But you
have asked me to present my views of a _fête champêtre_.
In the present instance, as I consider the excellence of
the repast, and survey the ideal scene that surrounds us,
where even the trees disburse a golden tribute, I have but
to draw from the hour itself to find all the elements that
are necessary for an ideal rural outing--congenial company,
a faultless day, an unexceptionable lunch, and picturesque
environment. As for the luncheon, its perfection consists
in its piquancy and lightness. All heavy dishes should be
scrupulously avoided. Taken at an unaccustomed time during the
middle of the day, they are not only more or less indigestible
and conducive to plethora, but they are inimical to the
dinner which necessarily succeeds at a later hour, and which,
however well prepared, must prove a failure without appetite.
In planning the luncheon one should always see to it that
some tart relishes, as well as sweets, accompany the more
substantial portions; for the taste out-of-doors invariably
craves one or the other, if not both. It is equally important
that the wines be served at the right temperature,--
"'The Roederer chilly to a charm,
As Juno's breath the claret warm,'--
and that some one person be held strictly accountable for
their condition. Where exercise is to be freely partaken of,
beer or ale and some effervescent water should always form
a part of the provision-box. At all seasons during which an
outing may be taken with comfort, ice should be liberally
provided. Its absence may spoil the day. If not wanted, its
burden is light; and if required, nothing can take its place.
Where women lend their attractions to the party, champagne
of a fine vintage, neither too sweet nor too dry, should be
allowed to flow freely. The advantage of this form of wine
consists not only in the exhilarating sparkle and play of
its mantling life, where the beads that airily rise are ever
in pursuit of those that have merrily passed; but in the
magnetism it possesses above all other wines--of tempting the
fair sex to drink an extra glass. The location for the midday
symposium, if well chosen, will add greatly to the enjoyment
of the occasion. This should be free from draughts, by the
side of a stream if possible, and offer an attractive view.
These conditions fulfilled, nothing but pleasant remembrances
can remain until the next _villeggiatura_.
Public-domain text, read in full here on John Shaqi.
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