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Updated: June 14, 2025
With the appearance of the potage conversation, like a battle between foes eager for contest, had immediately engaged itself. The setting of the table and the air of companionship pervading the establishment were aiders and abettors to immediate intercourse. Nothing could be prettier than the Caen bowls with their bunches of purple phlox and spiked blossoms.
Begin to boil about six a clock in the Morning, to have your potage ready by Noon. In due time season it with Salt, a little Pepper, and a very few Cloves.
The cook-girl, Josephine Blin, had prepared the potage au riz in the kitchen, using the small iron pan that it was her wont to employ. Having made the soup, she conveyed it in its terrine to a small secretaire in the dining-room. This secretaire stood within the stretch of an arm from the door of the comptoir in which Mme Boursier usually worked.
And, sure enough, we were; ever and anon getting a glimpse of him spread mazily all abroad in some beautiful vale, like a midguard anaconda done in silver. At Nantua, a sordid town, with a squalid inn, we dined, at two, deliciously, on a red shrimp soup; no, not soup, it was a potage; no, a stew; no, a creamy, unctuous mess, muss, or whatever you please to call it.
Hall, if he was to give us the present bust, had to make an entirely new bust, and, to give us the present monument in place of that shown in Dugdale's print, had to construct an entirely new monument. Pour tout potage he had but 12 pounds, 10s. He could not do, and he did not do these things! he did not destroy "the original monument" and make a new monument in Jacobean style.
Casinos were not invented: clubs were rather rare luxuries: there were sanded floors, triangular sawdust-boxes, pipes, and tavern parlours. Young Smith and Brown, from the Temple, did not go from chambers to dine at the Polyanthus, or the Megatherium, off potage a la Bisque, turbot au gratin, cotelettes a la What-do-you-call-'em, and a pint of St.
He was evidently a sincere bon vivant, and M. Gandrin had no less evidently taken all requisite pains to gratify his taste. The Montrachet served with the oysters was of precious vintage; that vin de madere which accompanied the potage a la bisque would have contented an American. And how radiant became Louvier's face when amongst the entrees he came upon laitances de carpes!
At her accustomed hour, and instead of the rude gigot a l'eau, which was ordinarily served at her too simple table, I sent her up a little potage a la Reine a la Reine Blanche I called it, as white as her own tint and confectioned with the most fragrant cream and almonds.
Be sure to make their potage very sweet. Stone a pound of Raisins of the Sun, and beat them in a Mortar to Pulp; pour a quart of Milk upon them, and let them soak so all night. You must often change their food, giving them but of one kind at a time, that so their appetites may be fresh to the others, when they are weary of the present.
Boil white bread in Milk, as though you were to eat it; but make it thick of the bread, which is sliced into it in thin slices, not so thick as if it were to make a pudding; but so, that when the bread is eaten out, there may some liquid milk remain for the Chicken to drink; or that at first you may take up some liquid Milk in a spoon, if you industriously avoid the bread: sweeten very well this potage with good Kitchin Sugar of six pence a pound; so put it into the trough before them.
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