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My idea of comfort, I reflected, was probably lower-middle. It included a high tea, with real food to eat, and a book propped up against the tea-cosy while I ate. Once or twice in my life I have been at the mercy of a table d'hôte and I was not happy. Passenger ships, for example. They have all sorts of purées and consommés and entreés and fricassées and soufflés, but very little nourishing food.
So night after night the curious spectacle might have been seen of a beautiful young woman and two very earnest young men busily engaged in making these grim fricassees.
Young pigeons have light red flesh upon the breast, and full, fresh colored legs; when the legs are thin, and the breast is very dark, the birds are old. Squabs are tender and delicious. The giblets of poultry consist of the head, neck, wings, feet, gizzard, heart, and liver; and make good soup, fricassees, pies, and various entrées, or side dishes.
The great white snails which persons of quality in former times made fricassees of, ate, and said, "Hem, hem! how delicious!" for they thought it tasted so delicate lived on dock-leaves, and therefore burdock seeds were sown.
'Why not? asked Lord Scamperdale; 'he'll give you a good dinner fricassees, and all sorts of good things; far finer fare than you have here. 'That may all be, replied Jack, 'but I don't want none of his food. I hate the sight of the fellow, and detest him fresh every time I see him. Consider, too, you said you'd let me off if I sarved out Sponge; and I'm sure I did my best.
If the hour of a French dinner is singular to an Englishman, the order in which it is served up is not less so. Fricassées and poultry succeed; then follow fish and vegetables, and last of all comes the rôti, which, as I before had occasion to observe, is so much done as not to be very palatable.
So they brought him forthwith nigh upon a hundred dishes of fowls, besides other birds and brewises and fricassees and marinades.
As we sampled them Tanno remarked: "You have a cook, astonishingly good, Caius, for anywhere outside of Rome and amazingly good for a villa in the hills, far from a town. I must see your cook and question him. His roasts, his broiled, baked and fried dishes are above the averages, yet nothing wonderful. But his ragouts or fricassees or whatever you call them, are marvellous.
The noise of the instrument drove away the little birds from afar. The table was laid under the cart-shed. On it were four sirloins, six chicken fricassees, stewed veal, three legs of mutton, and in the middle a fine roast suckling pig, flanked by four chitterlings with sorrel. At the corners were decanters of brandy.
Did you see my posters?" he asked, pointing proudly. "Great, aren't they?" "They're disgusting," said Olga. He smiled good-humoredly. "That's too bad. I'm sorry. I thought you'd like 'em." She only shrugged contemptuously. "And this is your Valhalla?" she sniffed. "A kingdom of charlatans, and tinsel and clap-trap, of fricassees and onions, and greasy mendicants. Ugh!
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