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Updated: June 23, 2025
Although the dishes were so discreetly seasoned, and the entremets so exquisitely prepared, that the most fastidious critic of the gastronomic art would not have found a grain too much of any one ingredient, there was a less judicious mixture amongst the guests. Nothing could be more perfect than the bearing of the host and hostess.
Veal, amplified into twenty-two distinct articles. Mutton, confined to seventeen only. Fish, twenty-three varieties. Roast meat, game, and poultry, of fifteen kinds. Entremets, or side-dishes, to the number of forty-one articles. Desert, thirty-nine. Wines, including those of the liqueur kind, of fifty-two denominations, besides ale and porter.
SIX ENTREMETS.-French beans, stewed; Mayonnaise of chicken; Peas a la Francaise; Peach jelly with noyau; Love's wells glace with chocolate; Flave of apricots and rice. TWO REMOVES. Braized neck of mutton, en cherveuil; Roast pheasant a la Chipolata. TWO ENTREES. Pork cutlets, tomato sauce; Curried rabbit and rice. SECOND COURSE. Roast black-cock; Oyster omelette.
Maine salmon, Massachusetts mackerel, New Jersey oysters, Florida shad, Kentucky beef, West Virginia mutton, Illinois prairie chickens, Virginia terrapin, Maryland crabs, Delaware canvas-back ducks, and South Carolina rice- birds were cooked by Monica, and served in a style that made the banker diplomat admit their superiority to the potages, sauces, entremets, ragouts, and desserts of his Parisian white-capped manipulator of casse-roles.
Not their over-spiced entremets, I mean their gross joints and pasties, their swans and peacocks but those which deal, for example, with the preparation of fresh-water fishes? A pike, to my way of thinking, is a coarse, mud-born creature.
Everywhere the menu is before you, everywhere waves the napkin, like the flag of civilisation. Nowhere do we eat ourselves into the real life of the people; everywhere the same monotonous variety of fare in kitchen-French. In the remotest Orkneys, in the caves of Iona, in the fjords of Norway, amid the crevasses of the Alps, 't is the same tale of entrees and entremets. When Dr.
When do we find the hawthorn, with its breath sweet as a milch-cow's; or the wild rose, with its exquisite attar and its petals of hollowed pearl when do we find these decking the tables of the great? or the purple bilberry, or the boot-bright blackberry in the entremets thereof? Think what that 'common dog-rose' would bring in a limited edition! And new milk from the cow, or water from the well!
Down we sit to supper; commencing with a delicate gravy soup and liver fritters; following up with breaded pork-chops and red saurkraut; continuing upon baked veal and prunes; not forgetting the entremets of green pease and finely-sliced carrots stewed in butter together; going on with a well-made sallad; and winding up with a syllabub and preserves. Hah!
The second course offered equally delicate substitutes for the usual dainties, and the most fastidious epicure might have been more than satisfied with the entremets.
And thou, most beautiful of all thou evening star of entremets thou that delightest in truffles, and gloriest in a dark cloud of sauces exquisite foie-gras! Have I forgotten thee? Do I not, on the contrary, see thee smell thee taste thee and almost die with rapture of thy possession?
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