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In the presence of all those distinguished men of the pen, I myself mostly preserved, as befitted my age, a very discreet silence, listening intently, but seldom opening my lips unless it were to accept or refuse another cup of coffee, or some sirop de groseille or grenadine.
Schomberg rose and walked with dignity to the counter. His footsteps echoed loudly on the floor of polished boards. He took down a bottle, labelled "Sirop de Groseille." The little sounds he made, the clink of glass, the gurgling of the liquid, the pop of the soda-water cork had a preternatural sharpness. He came back carrying a pink and glistening tumbler. Mr.
At these houses they mostly take beer which is not very strong, but they make it less so by mixing it with water, as they do almost every beverage; sometimes they have wine, lemonade, or currant juice, which is called groseille, and that from the black currant cassis; there they will sit looking at the dances, in which they sometimes join, and return home about ten o'clock.
He wanted to call it "Extract of currants," or else "Fine Groseille" or "Groselia," or again "Groseline." Pierre did not approve of either of these names. Then the old man had an idea: "What you said just now would be very good, very good: 'Fine Ruby." But the doctor disputed the merit of this name, though it had originated with him.
The cheerful, tidy, healthful looks of the population proclaimed their sobriety, and some excellent sirop de groseille offered me in the cottage of the foreman who acted as guide, showed that such delicious drinks are made at home as to necessitate no purchases abroad.
The heat of the day was over, the air was cool, the light golden, the important question of dining could be considered in comfort on enticing little chairs in the shady alleys of the Champs-Elysées or, better still, on little chairs no less enticing with little tables in front of them at the nearest café, where an apéritif was to be sipped even if it were no more deadly than a groseille or a grenadine.
Dinner is at half-past five; no luncheon and no dressing for dinner. I will describe one dinner Bouilli de boeuf large piece in the middle, and all the other dishes round it rotie de mouton ris de veau pique maquereaux pates de cervelle salad. 2nd service; oeufs aux jus petits pois lettuce stewed gateaux de confitures prunes. Dessert; gateaux, cerises, confiture d'abricot et de groseille.
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