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Updated: June 18, 2025
The narrative of his adventure which he delivered over their dejeuner a la fourchette contained no mention either of his rebuff at the American Consulate or the scratch he had sustained during Hobbs' murderous assault; the one could not concern her, the other would seem but a bid for her sympathy.
Drink neither too slowly nor too hastily, nor as if gulping the wine, nor too frequently, nor without water as drunkards do. Wipe your lips before and after drinking, and do not breathe too loudly then or at any other time, for that is very inelegant. 100th. Ne vous nettoyez pas les dents auec la nappe, ou la seruiette, ny auec le doigt, la fourchette, ou le cousteau.
Then it changed again for the better, the road leading us through a fertility of vines and olives, after which the dreary and barren hills came back again, and formed our prospect throughout most of the day. We stopped for our dejeuner a la fourchette at a little old town called San Quirico, which we entered through a ruined gateway, the town being entirely surrounded by its ancient wall.
Markham quickly unstrapped the donkey's pack and to Hermia's surprise drew forth a loaf of bread, some cheese, and a bottle of red wine which he set out with some pride on a flat rock near by. "This," he announced, "is our djeuner la fourchette. I won't apologize for it." "Wonderful man! Somehow you remind me of the sleight-of-hand performer producing an omelette from a silk hat.
I do not know that a man in good health, who takes regular exercise, is the worse for breakfasting on a beef-steak, in the long-exploded style of Queen Bess; but I am no advocate for all the accessories of a French dejeuner a la fourchette. The strong Mocha coffee which I swallowed, could not check the more powerful effect of the Madeira and creme de rose.
Residents and invalids suppress tiffin and dine at 2 to 3 P.M. In fact, as on board ship, people eat because they have nothing else to do; and English life does not admit of the sensible French hours dejeuner a la fourchette at 11 A.M. and dinner after sunset.
It was therefore unanimously concluded by several merchants, that the day and the salmon-fishing should be celebrated by a dejeuner a la fourchette.
Notice that the fourchettes are sewed together on the wrong side, the other seams on the right side, and that the tiny bits of facing and lining are hemmed down by hand. Notice that two of the fingers have only one fourchette, while the others have two fourchettes each. Notice how neatly the ends of the fingers are finished, with never an end of thread left on the right side.
Then it changed again for the better, the road leading us through a fertility of vines and olives, after which the dreary and barren hills came back again, and formed our prospect throughout most of the day. We stopped for our dejeuner a la fourchette at a little old town called San Quirico, which we entered through a ruined gateway, the town being entirely surrounded by its ancient wall.
"My father was a man of bonne fourchette," said Barett Browning to me "he was not very fond of meat, but liked all kinds of Italian dishes, especially with rich sauces. He always ate freely of rich and delicate things. He would make a whole meal off mayonnaise." Upon which the American professor comments with ingenuous humour of a kind rare in professors in this hemisphere:
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