All this thing, however is naturally accounted for. The pheasant, itself, a very good bird, had imbibed the dressing and the flavor of the truffle and snipe. It thus becomes thrice better.
Thus of all the good things collected, every atom is appreciated and the consequence is, I think the pheasant fit for the table of a prince.
Parve, nec invideo, sine me liber, ibis in aulam.
VII.
GASTRONOMICAL INDUSTRY OF THE EMIGRES.
Toute Francaise, a ce que j'imagine,
Salt, bien ou mal faire, un peu de cuisine.
Belle Arsene, Act. III.
In a chapter written for the purpose, the advantages France derived from gourmandise in 1815, were fully explained. This was not less useful to emigres; all those, who had any alimentary resources, received much benefit from it.
When I passed through Boston, I taught a cook, named Julien, who in 1794 was in his glory, how to serve eggs with cheese. Julien was a skilful lad, and had, he said, been employed by the Archbishop of Bourdeaux. This was to the Americans a new dish, and Julien in return, sent me a beautiful deer he had received from Canada, which those I invited to do honour to it, thought admirable.