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Updated: May 24, 2025
Grate three tablespoonfuls of horseradish fine, put to it a teaspoonful of sugar, one of salt, and one of vinegar, or a tablespoonful of Chablis wine; let them soak an hour or two, and the last thing before serving stir in four tablespoonfuls of cream that is whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed with the horseradish, but that is a matter of taste.
I had just finished my oysters and was pouring out a glass of Chablis, when another plate was set before the Baron. "His Excellency has no salt," murmured the butler, at the same time placing one beside him. A glance, at entrance, had taught me that most of the service was uniform; this dainty little salière I had noticed on the buffet, solitary, and unlike the others. What a fool had I been!
They glittered in the sun as Fortune's bediamonded favorites. And, so, while Madame Berthe Louison and Captain Anstruther lingered au cabinet particulier, over their Chablis and Ostend oysters, the recouped gambler extended his store of mental acquirement, by tender converse with the two sprightly belles of the Windy City.
Edward Henry took it. "Wait a minute," he said. He read on the bill: "Apartments, £8. Dinner, £1, 2s. 0d. Breakfast, 6s. 6d. Lunch, 18s. Half Chablis, 6s. 6d. Valet's board, 10s. Tooth-brush, 2s. 6d." "That's a bit thick, half-a-crown for that tooth-brush!" he said to himself. "However " The next instant he blenched once more.
It was not long before M. Fortunat had reason to congratulate himself on his foresight, for the breakfast began with a dish of shrimps, and M. Casimir had not finished his twelfth, washed down by a glass of chablis, before he declared that he could see no impropriety in confiding certain things to a friend.
'Still' forsooth! when one of them will leap from place to place, appearing now in the column of mineral waters and now in the spirits, now in the suppers, and again in the sundries. We might as well drink Chablis or Pommery by the time one of these still squashes has ceased wandering, and charging itself at each station.
Perhaps, however, he had met friends and gone over to Beaulieu, Nice, or Mentone with them. He had but little appetite. He ate a small portion of langouste with an exquisite salad, and drank a single glass of chablis. Then he rose and quitted the chattering, laughing crowd of diners, whose gossip was mainly upon a sensational run on the red at five o'clock that evening.
The well-known Bordelaise sauce is simply Spanish sauce with the addition of white wine and shallots. Scald a tablespoonful of chopped shallots; put them to half a pint of Chablis, Sauterne, or any similar white wine; let the wine reduce to one gill; then mix with it half a pint of Spanish sauce and the sixth part of a saltspoonful of pepper. Strain and serve.
But now and then at the clubs he met some young man, who had no wife at home to keep watch upon his purse and to wail piteously over a five-pound note ill-bestowed, and who took compassion on the fallen spendthrift, and believed, or pretended to believe, his story of temporary embarrassment; and then the Captain dined sumptuously at a little French restaurant in Castle-street, Leicester-square, and took a half-bottle of chablis with his oysters, and warmed himself with chambertin that was brought to him in a dusty cobweb-shrouded bottle reposing in a wicker-basket.
Soames retraced his steps, and going into a celebrated eating-house, asked for a plate of smoked salmon and a glass of Chablis; he seldom ate much in the middle of the day, and generally ate standing, finding the position beneficial to his liver, which was very sound, but to which he desired to put down all his troubles.
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