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The little cabinet of my favorite restaurant, sacred to the initiated, had the same marble table, cheerful outlook, pictured ceiling and breezy curtains, the same look of elegant snugness; but, when we had seated ourselves in garrulous conclave over the carte, it was to the member of our party whose knowledge was of the latest acquisition that we submitted the choice of a repast; and as he discoursed of the mysterious excellences of cotelletes a la Victoria, rissoles a la Orleans, patés de fois gras a la Bonaparte, paupicettes de veau a la Demidoff, truffes a la Perigord, etc., we realized that the same incongruous blending of associations, the same zest for glory and dramatic instinct, ruled the world of cookery as of letters, and that, with all the political vicissitudes since our last dinner in Paris, her prandial distinction had progressed.
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