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Updated: June 25, 2025
He said, No; Spandau was too far from the sea. Moreover, he said meat was very scarce there, and there was no kind of volaille except flies, which fell into one’s soup. . . . Now, as I really needed some recreation, and as Spandau is too far from the sea for oysters to be got there, and the Spandau fly-soup did not seem very appetizing to me, as, besides all this, the Prussian chains are very cold in winter, and could not be conducive to my health, I resolved to visit Paris.”
"'Oui, oui! His Marseillaise came back at me, 'un diner confortable doit se composer de potage, de volaille bouillie ou rotie, chaude ou froide, de gibier, de plats rares et distingues, de poissons, de sucreries, de patisseries et de fruits! "I looked at my wife, she looked at me, then we both looked out the window and wished we had never been born.
"That was an uncommon good dinner we had yesterday, ma'am," the artful Harry broke out. "Their clear soup's better than ours. Moufflet will put too much taragon into everything. The supreme de volaille was very good uncommon, and the sweets were better than Moufflet's sweets. Did you taste the plombiere, ma'am, and the maraschino jelly? Stunningly good that maraschino jelly!"
"There is no place in Paris where you get a better petite marmite than the Ambassadeurs. I have ordered, you see, filets de volaille, pointes d'asperges. The filets de volaille are the backs of the chickens, the tit-bits; the rest the legs and the wings go to make the stock; that is why the marmite is so good. Timbale de homard
When it is through hot, take it off, and squeese some limon or orange into it, and so send it in presently. It mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other good meat.
"there was an old-fashioned sacredness, which, however foolish intrinsically, was still useful, in our title of 'The Queen'; nor do we see the policy of adding a Supreme de Volaille to the bread and wine of our Sacrament."
Perhaps because, so far, he had scored more points than his opponent in the morning's encounter; perhaps, also, because of her undeniable good looks, his irritation, due to the circumstances that had prompted that encounter, began to lessen with truites en papilotte, was almost forgotten in face of a mousse de volaille, and entirely vanished among asperges vertes mousseline.
The most celebrated restaurant was that of Beauvilliers, in the Rue de Richelieu; mirrors and a little gilding were the decorative characteristics of this house; the cuisine was far superior to that of any restaurateur of our day, and the wines were first-rate. Beauvilliers was also celebrated for his supreme de volaille, and for his cotelette a la Soubise.
I must leave out, or at least pass slightly over, a great deal which sounds most strange to us, such as, the necessity of preventing servants from 'sitting down in your presence, more especially when serving at table; permitting ladies to wear curl papers on rising, but hinting that they should be hid under a cambric cap; and although taking it for granted a lady would 'not put on stays' at the same early hour, reminding her that she may still wear a bodice, and begging her not to make hot weather an excuse for going about with naked arms 'and legs and feet thrust into slippers, but to adopt fine thin stockings; 'and, says our author, 'although the tenue du lever for a gentleman is a cotton or silk night-cap, a waistcoat with sleeves, or a dressing-gown, he is recommended to abandon cette mise matinale as early as may be, that so attired he may receive none but intimate friends. Unmarried women, until they pass thirty, are debarred from wearing diamonds or expensive furs and shawls, or from venturing across so much as a narrow street without being accompanied by their mother or a female attendant; desired never to inquire after the health of gentlemen; nor, indeed, should married women permit themselves to do 'so, unless the person inquired after is very ill or very old. When you dine out, you are requested 'not to pin your napkin to your shoulders; not to say bouilli for boeuf, volaille for poularde dindon, or whatever name the winged animal goes by; or champagne simply, instead of vin-de-champagne, which is de rigueur; not 'to turn up the cuffs of your coat when you carve, eat your egg from the 'small end, or neglect to break it on your plate when emptied, with a coup de couteau; to cut, instead of break your bread; and so on.
To which his reply had been just of the happiest. "I don't feel, my dear, if you really want to know, that anything much can now either hurt me or help me. Such as I am but you'll see for yourself. Say, however, I am a galantuomo which I devoutly hope: I'm like a chicken, at best, chopped up and smothered in sauce; cooked down as a creme de volaille, with half the parts left out.
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