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Updated: June 29, 2025
In the matter of eating, dear sir, which is the next subject of the fine arts, a subject that, after many hours' walking, attracts a gentleman very much, let me attempt to recall the transactions of this very day at the table-d'-hote. 1, green pea-soup; 2, boiled salmon; 3, mussels; 4, crimped skate; 5, roast-meat; 6, patties; 7, melons; 8, carp, stewed with mushrooms and onions; 9, roast-turkey; 10, cauliflower and butter; 11, fillets of venison piques, with asafoetida sauce; 12, stewed calf's-ear; 13, roast-veal; 14, roast-lamb; 15, stewed cherries; 16, rice-pudding; 17, Gruyere cheese, and about twenty-four cakes of different kinds.
The Captain had a plan of his own, that he had been cogitating over for some time. A man in that part of the country, whom he knew, was going to lend him a cart, and six suits of peasants' clothes. We could hide under some straw at the bottom of the wagon, and it would be loaded with Gruyère cheese, which he was supposed to be going to sell in France.
Here, by the side of the pound-rolls of butter lying on white-beet leaves, spread a gigantic Cantal cheese, cloven here and there as by an axe; then came a golden-hued Cheshire, and next a Gruyere, resembling a wheel fallen from some barbarian chariot; whilst farther on were some Dutch cheeses, suggesting decapitated heads suffused with dry blood, and having all that hardness of skulls which in France has gained them the name of "death's heads."
Butter all the rounds and sprinkle them with grated cheese for preference with Gruyere. On half the number of rounds place a bit of ham cut to the same size. Put a lump of butter the weight of egg into a pan, and fry with the rounds in it, till they become golden.
The famous Jura cheese, Gruyere so called, is made in the isolated chalets perched on the crest of a ravine, and nestled in the heart of a valley, which for the seven winter months are abandoned, and throughout the other five swarm like bee-hives with industrious workers.
It is decidedly inferior to Roquefort, fabricated from ewes' milk in the Aveyron, and to the Gruyere of the French Jura. As the quality of the milk is first-rate, a delicious flavour being imparted by the fragrant herbs that abound here, this inferiority doubtless arises from want of skill, or, perhaps, want of cleanliness in the preparation.
Potatoes failed us at an early date. On the other hand, jam and preserved fruit could be readily obtained at the grocer's at the corner of our street. Milk and butter, however, became rare the former being reserved for the hospitals, the ambulances, the mothers of infants, and so forth whilst one sighed in vain for a bit of Gruyere, Roquefort, Port-Salut, Brie, or indeed any other cheese.
The captain had a plan of his own, that he had been cogitating over for some time. A man in that part of the country whom he knew was going to lend him a cart and six suits of peasants' clothes. We could hide under some straw at the bottom of the wagon, which would be loaded with Gruyere cheese, which he was supposed to be going to sell in France.
There was no necessity, said Sir Jabez Flap, F.R.S., that most entertaining exponent of the facetious side of the stars, that we should ever have gone to the moon to find out such easy inferences, and points the pun with an allusion to Gruyere, but he certainly might have announced his knowledge of the hollowness of the moon before.
Stir in four ounces of mixed Gruyere cheese, and Parmesan, grated very finely. Add at the end the juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then make little balls with this paste and roll them in breadcrumbs. Throw them in a pan of boiling fat, where they must remain till they are a good golden color. Drain them, keeping them hot, and serve quickly.
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