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Updated: May 15, 2025
It is a little extraordinary that in Paris, the seat of gastronomy, one rarely, if ever, hears of or sees this dish; while in London it is to be met in almost as great abundance as in one of our larger commercial towns. But so it is, and we cannot say we much envy a cuisine its pates, and soufflets, and its a la this and a la thats, but which was never redolent with the odours of turtle-soup.
In the sunshine-flooded street one or two shabby idlers were pausing to eye the handsome equipage with its magnificent bay horses, and the two great ladies on the doorstep of the fencing-academy. From across the way came the raucous voice of an itinerant bellows-mender raised in the cry of his trade: "A raccommoder les vieux soufflets!" Madame swung to the housekeeper.
Pritchard, bending over the fire, putting the last touch to one of those miraculous soufflets, compact of clouds and nectar, which transport alike palate and fancy, at the first mouthful, from Snowdon to Belgrave Square.
If she and Bertie only played at love; if neither believed much in the other; if each trifled with a pretty gossamer soufflet of passion much as they trifled with the soufflets at dinner; if both tried it to trifle away ennui much as they tried staking a Friedrich d'Or at Baden, this light, surface, fashionable, philosophic form of a passion they both laughed at, in its hot and serious follies, suited them admirably.
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