The next dish which much amused the company was the one entitled the “Gateau Britannique à l’amiral,” being the representation of an old man-of-war, bearing the English and Egyptian flags, drawn on rice-paper, the ship being filled with ice mousseuse aux pêche. and loaded with large strawberries, cherries, grapes, and bunches of currants. It was so placed on the table that Commodore Napier had to help from this cargo the illustrious stranger, who appeared much amused at the incident. The moisture and liquor of the ice gradually melted and imbibed the carcase of the vessel, which was made of a kind of delicate sponge cake. While the gallant commodore was in the act of helping the remainder of the ice, the ship gave way, and formed a complete wreck, which caused great hilarity among the company who were close enough to witness the scene.
NEWSPAPERS, &c. IN WHICH M. SOYER’S WORK HAS BEEN NOTICED.
| Athenæum. Bell’s Life. Blackwood’s Magazine. Britannia. Brussels Herald. Builder. Chambers’s Journal. Colburn’s New Monthly. Court Journal. Courrier de l’Europe. Douglas Jerrold. English Gentleman. Era. Examiner. Glasgow Constitutional. Globe. Guardian. Hood’s Magazine. Illustrated News. John Bull. Journal des Débats. La Mode. Dispatch. | Literary Gazette. Liverpool Chronicle. L’Observateur Français. Morning Chronicle. Morning Herald. Morning Post. Musical World. Naval and Military Gazette. Observer. Petit Courrier des Dames. Pictorial Times. Punch. Satirist. Sharpe’s Magazine. Spectator. Sun. Sunday Times. Tablet. Times. Weekly Chronicle. Windsor and Eton Journal. Atlas. |
From ‘THE TIMES’ of the 19th FEBRUARY, 1847.
Third Edition.—Yes! a third edition of this truly national work now lies before us. The public, as we shrewdly foresaw, have not failed to appreciate the labour of its author. Alexis Soyer has received the reward that sooner or later is bestowed upon the philanthropist and the patriot. It may possibly be remembered that when the incomparable cook of the Reform Club was overcome, to use his own words, with “a thrill of horror,” by the request of several persons of distinction, “particularly the ladies,” who urged him to publish a cookery book, he suddenly recollected having been in “a most superb library,” where all at once his attention was attracted by the 19th edition of a voluminous work, which was supported on either side by the glories of a Milton and a Shakspeare. When the Regenerator found courage to open the precious volume, to his great disappointment he discovered “a receipt for ox-tail soup.” “The terrifying effect produced upon me,” says Monsieur Soyer, “by this succulent volume made me determine that my few ideas, whether culinary or domestic, should never encumber a sanctuary which ought to be entirely devoted to works worthy of a place in the temple of the Muses.” Alas, how rash are human resolutions! How little, in the obscurity of our spring-time, do we dream of the dazzling splendour that awaits our coming summer! Every library, from the London to the British Museum, from Brocket Hall to the Palace of the Tuileries, has welcomed the Regenerator to its choicest shelf, and edition follows edition with a rapidity which, in the case of so ponderous a work, is positively marvellous. Like Byron, M. Soyer finds himself famous in a morning. We do not grudge him his greatness, but we confess we do envy the succeeding generations, who, destined to be the offspring of men that have been taught by Soyer to eat—not to appease hunger, but to elevate the soul,—will have acquired a delight in existence for which their grosser grandfathers were physically unfit. We welcome with all respect the third appearance of this true child of civilization. We can do no more.
ARNEY’S PATENT JELLY & BLANC MANGE POWDERS.