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
This menu, which was termed "illustrious and astounding" by La
Reynière, tells its own story too well, as he observes, to need
any comment. It is only to be regretted that there is no record of
the accompanying wines or of the previous training of the guests
who sat down to the feast. The item _un faisan_ will be understood
in the plural, there having been twenty-four persons present, and
among that number it is to be presumed that more than two or three
would stand ready to attack a well-hung pheasant resplendent in his
tail-feathers. Still, there are only two _poulets de grains_ specified
in the list, which would indicate that the menu was strictly one of
quality, not of quantity--a thing to coquet and flirt with, rather
than to charge upon with no thought of the penalty of the morrow. As
the mention of truffles _à la serviette_ occurs twice at the end of
the _lecture_, it may be assumed that this was considered a doubly
important entremets--the last to leave its perfume in the mouth and
accentuate the _sève_ diffused by the final glass of Château Lafite
or Clos-Vougeot. On the restaurateur and the chef the editor enjoins
continued efforts looking to the advancement of the grand art of
dining, exhorting them that to cease their exertions would mean to
recede, and that to maintain their exalted reputation they should
labour daily as if it were yet to be won.
Altogether, the "Almanach" will be found most remunerative reading
by those who peruse it with a proper sense of its important aim. We
may not hope to equal the appetite of the author, it is true, but its
attentive study will assuredly stimulate appetite and amply instruct us
in the æsthetics and delights of the table. The only dietetic heresy
that presents itself to the writer is the eulogy of the strawberry as
an article of diet, for which Linnæus the botanist and Dr. Boteler are
originally responsible, it being well known that this fruit in gout
and rheumatism--two frequent colleagues of good cheer--is often as
deadly as port. Preserved Wiesbaden or Bar-le-Duc strawberries, safely
tucked in the folds of an omelette, are less pernicious, and may be
partaken of occasionally if convoyed by the right wine. The raw fruit
should always be sparingly indulged in by the epicure; boys and women
alone may eat it with comparative impunity. To this one exception has
been chronicled--"Strawberries and cream render me sad," said Mme. du
Deffand; and, remembering Malherbe's praise of women and melons, madame
wisely left them alone.
Finally, among all those who have discoursed upon the theme, it may
be said that La Reynière comes the nearest perhaps in illustrating
Montaigne's expression, _l'art de la gueule_. And, despite the
laudations of the venders with which it is so generously interlarded,
the "Almanach" well merits a full morocco binding by Ruban, with
dentelle borders _à l'oiseau_, and a pâté stamped on its covers in gold.
[Illustration]
[Illustration: THE CHEF
Public-domain text, read in full here on John Shaqi.
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