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
_Necessarily, in treating of what Thomas Walker has termed "one of the
most important of our temporal concerns," many gastronomic expressions
and names of dishes, and not a few observations relating to the table,
which would lose their piquancy or precise colouring on translation,
have been retained in the language in which they originally appear.
"Les quenelles de levraut saucées d'une espagnolle au fumet," "les
amourettes de bœuf marinées frites," "l'épaule de veau en musette
champêtre," "un coq vièrge en petit deuil," for example, while
natural and comprehensible in French, would sound somewhat bizarre
as "Forcemeat balls of leverets sauced with a racy Spanish woman,"
"the love-affairs of soused beef fried," "a shoulder of veal in rural
bagpipes," and "a virgin rooster in half-mourning." And surely, in
reviewing the aide-de-camp of the cook, it becomes obligatory to employ
a French term upon occasion, and equally seemly to address him now and
then in the classic tongue of the kitchen._
_The principal meal has chiefly been considered, as through this to
the greatest extent depend the health and frame of mind that determine
the actions of man from day to day. It will, accordingly, be an entrée
compounded of numerous flavourings, or a braise with its "bouquet
garni" that has simmered gently over the smothered charcoal, rather
than a familiar pièce de résistance which the reader is invited to
partake of and discuss at his leisure._
[Illustration: TABLE OF CONTENTS]
CHAPTER PAGE
INTRODUCTORY ix
I COOKERY AMONG THE ANCIENTS 3
II WITH LUCULLUS AND APICIUS 24
III THE RENAISSANCE OF COOKERY 49
IV OLD ENGLISH DISHES 80
V L'ALMANACH DES GOURMANDS 112
VI A GERMAN SPEISEKARTE 145
VII THE SCHOOL OF SAVARIN 175
VIII FROM CARÊME TO DUMAS 199
IX THE COOK'S CONFRÈRE 229
X AMERICAN _vs._ ENGLISH COOKERY 248
XI AT TABLE WITH THE CLERGY 280
XII SUNDRY GUIDES TO GOOD CHEER 315
XIII OF SAUCES 344
XIV THE SPOILS OF THE COVER 354
XV TWO ESCULENTS PAR EXCELLENCE 383
XVI SALLETS AND SALADS 409
XVII SWEETS TO THE SWEET 428
BIBLIOGRAPHY 447
INDEX 469
[Illustration: ILLUSTRATIONS]
"A Sa Toute-Puissance!" _Frontispiece_
From the painting by Gabriel Metzu, 1664
PAGE
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