Pommes de Terre à la Maître d’Hôtel,
Carbonade de Mouton à la Provençale.
Centre. Small Rumpsteak,
Un Choufleur, sauce au beurre,
Un Pigeonneau à la Jardinière.
Choux de Bruxelles à la Crème,
Minced Veal and two poached Eggs.
Centre. Half a broiled Fowl with gravy,
Pomme de Terre à la Hollandaise,
Un Filet de Bœuf, sauce tomate.
Deux Cotelettes de Mouton à la Soubise,
Quatre Jérusalem Artichauts à la Béchamel.
Centre. Slice of Cod and Oyster sauce,
Minced Beef, sauce piquante,
Pomme de Terre frite.
Stewed Oysters,
Two Potatoes plain boiled.
Centre. Stewed Rabbit and Onion sauce,
Two Escalopes of Veal and Ham,
Un Brocoli, sauce au beurre.
“The sauces and garnitures of many of these may be varied; and as you see in some of the lists two entrées only served, and the other two compartments filled with vegetables, either plain or dressed, the centre remaining for something larger, either plain or dressed, according to the taste of different persons; but your good judgment will enable you to perceive clearly that the variations of which it is capable are almost without end. I beg also to observe that the dish, after having been placed an hour or two in a hot closet (as it is customary to do with all dishes previous to the dinner being served), will retain the heat nearly an hour, without applying hot water, red-hot iron, or spirits of wine, which always produces a disagreeable effect, and is often the cause of a dinner being detained, as they must wait till the last minute before this operation commences.”
“This essential part,” he replied, “added to its elegance, holds out most favorable prospects of success to this beautiful Pagodatique dish; and I really cannot see why, in a dinner of eight, or ten entrées, the four corners could not be ornamented with such dishes; as they would produce the most agreeable effects, for too great uniformity in a service is not very picturesque, and unfortunately always employed. I have only one more favour to ask of you—it relates to those birds’ nests.”
“For the present I hope you will excuse me, as it is now five o’clock, and from six to eight I have several petits dîners très recherchés, which require all my attention; but favour me with another visit shortly, and then we will terminate our culinary conversation, without occupying our precious time about the eccentric Chinese, but will confine ourselves to their nests.”
“You are quite right in mentioning it. I should be very sorry to importune you, for I know too well what it is to wait impatiently for a dinner, and know it to be equally as bad for a dinner to wait for you.”
“Both are very bad, but the latter is almost unpardonable to a real gourmet.”
“It may be, but observe, that by making a hungry stomach wait, you expose it to commit the greatest injustice; because that ungrateful organ will make one believe that the minutes you are kept waiting before dinner are longer than the hours spent after.”
“Your argument is but too true, sir; and it will prove to you at the same time, that there are immense difficulties to be surmounted in our very difficult and complicated profession, independent of the trouble and tedious work which must be carried safely through the greatest anxiety.”
“Very true! very true! I wish you good afternoon; and before I leave London I shall do myself the pleasure of paying you another visit. Good day.”
“I can assure you, sir, you will be most welcome. Oh, by the by, I am sorry to call you down stairs again, I will be with you in half a minute; here it is,—I beg your acceptance of this small brochure, it is a receipt for the most recherché dish that ever was invented; it is extracted from my gastronomic work now in progress.”