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Thus, in the outset he was gastronomic, discussed the dinner from the soup to the Stilton; criticised the cutlets; pronounced upon the merits of the mutton; and threw out certain vague hints that he would one day astonish the world by a little volume upon cookery. With bottle No. 2 he took leave of the cuisine, and opened his battery upon the wine.
The unknown youth, living once on bread and tea, and too poor to possess a bed, was now a foreign minister; had an Italian count for his chef de cuisine; and drew a salary which enabled him to return, some years afterward, to the United States with savings amounting to $30,000. It was a contrast to his past. The sallow youth was M. le ministre!
The new sort of hotel is apt to be large, but it is of all sizes, and it offers a home reasonably cheerful on inclusive terms not at all ruinous. It has a table-d'hote dinner at separate tables and a fair version of the French cuisine. If it is one of the more expensive, it will not be dearer than our dearest, and if one of the cheaper, it will be better in every way than our cheaper.
I noticed that my dogs barked a great deal, that the neighbors had become most tiresome, and that Bunsey was an unmitigated nuisance. Even the cuisine, which had been my pride and boast, grew at times unbearable, and I had not been home a fortnight before I astonished Prudence by positively assuring her that the dinner she had set before me was not worth any sane man's serious attention.
When Nansen reaches the North Pole, he will, I am sure, be able to put up at the local hotel, and have every luxury of the cosmopolitan cuisine except the ices, which will probably have been all sent up to the London market. It is this sort of thing that makes foreign travel merely an expensive delusion. Your common traveller never gets away from England, fare he never so far.
His huge form, clad in white, viewed through the open doorway connecting the dining room with the kitchen, almost conceals the great stove, but occasionally you can catch sight of the pots and pans, the casseroles of pot-au-feu, the roasting chicken, the filets of sole, all the ingredients of a dinner, cuisine bourgeoise ... and after dining, you can hear Bégué sing the Uncle-priest in Madama Butterfly at the Opera House.
Then there was boiled yam, boiled taro, and roasted feis, which last are nothing more or less than large mealy, juicy, red-coloured cooking bananas. We marvelled at the abundance, and, even as we marvelled, a pig was brought on, a whole pig, a sucking pig, swathed in green leaves and roasted upon the hot stones of a native oven, the most honourable and triumphant dish in the Polynesian cuisine.
The Americans, I found, would show more interest in the barber-shop than in the restaurant. I do not complain that the representative celebrated restaurants fail to achieve an absolutely first-class cuisine. No large restaurant, either in the United States or out of it, can hope to achieve an absolutely first-class cuisine. The peerless restaurant is and must be a little one.
Wine from Chios, rare and costly, mingled with those from Cæcubum, from Falerno, and from Massico, in Italy, and those from Laurona and from the Saguntine domain. To the bouquet of these liquids was added the aroma of the sauces, into which entered, following the complicated recipes of the Grecian cuisine, silphium, parsley, sesame, fennel, cumin, and garlic.
"Quite operatic, and better than old Drury," I heard Mr Moynham say; but we were all too depressed and uncomfortable from our constrained attitudes to feel inclined to appreciate the picturesque, the brigands having taken us off the horses, and flung us down on the ground, having this time bound even Bob and myself; indeed, they treated us with even less attention than they would have bestowed on anything eatable, judging by the care they evinced in their cuisine, although they did not offer us anything either to eat or drink, much to Mr Moynham's great chagrin especially, nor did they give us the slightest covering to protect us from the night air when the waning watch-fires told us that bedtime save the mark had arrived.
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