It is curious, therefore, to see one of these men in private life. One wishes to know how M. Houdin will look without his conjuring-rod, or what Coriolanus will do in plain clothes; for, after all, he must come into the world unattended with his belongings, and can no more carry Downing Street about with him than could Albert Smith carry “China” to a dinner-party.
And now the soup has been brought back, and the fish, somewhat cold and mangled, to be sure, has been served to Dr. Layton; the servant has helped him to an admirable glass of sherry, and the dinner proceeds pleasantly enough,—not, however, without its casualties. But of these the next chapter will tell us.
CHAPTER IX. A DINNER AT THE RECTORY
These are men who have specialities for giving admirable “little dinners,” and little dinners are unquestionably the ne plus ultra of social enjoyment. To accomplish these there are far more requirements necessary than the world usually wots of. They are not the triumphs of great houses, with regiments of yellow plush and gold candelabra; they affect no vast dining-rooms, nor a private band. They are, on the contrary, the prerogatives of moderate incomes, middle-aged or elderly hosts, usually bachelors, with small houses, furnished in the perfection of comfort, without any display, but where everything, from the careful disposal of a fire-screen to the noiseless gait of the footman, shows you that a certain supervision and discipline prevail, even though you never hear an order and rarely see a servant.
Where these people get their cooks, I never could make out! It is easy enough to understand that fish and soup, your sirloin and your woodcock, could be well and carefully dressed, but who devised that exquisite little entrée, what genius presided over that dish of macaroni, that omelette, or that soufflé? Whence, besides, came the infinite taste of the whole meal, with its few dishes, served in an order of artistic elegance? And that butler, too,—how quiet, how observant, how noiseless his ministration; how steady his decanter hand! Where did they find him? And that pale sherry, and that Chablis, and that exquisite cup of Mocha? Don't tell me that you or I can have them all as good,—that you know his wine-merchant, and have the receipt for his coffee. You might as well tell me you could sing like Mario because you employ his hairdresser. No, no; they who accomplish these things are peculiar organizations. They have great gifts of order and system, the nicest perceptions of taste, considerable refinement, and no small share of sensuality. They possess a number of high qualities in miniature, and are, so to say, “great men seen through the wrong end of a telescope.”
Of this the Rev. Dr. Millar was a pleasing specimen. With that consciousness of having done everything possible for your comfort which makes a good host, he had a racy gratification in quietly watching your enjoyment. Easily and unobtrusively marking your taste for this or preference for that, he would contrive that your liking should be gratified, as though by mere accident, and never let you know yourself a debtor for the attentions bestowed upon you. It was his pride to have a perfect establishment: would that all vanity were as harmless and as pleasurable to others! And now to the dinner, which, in our digression, we are forgetting.
“Try these cutlets, doctor,” interposed the host. “It is a receipt I brought back with me from Provence; I think you 'll find them good.”
“An over-rich, greasy sort of cuisine is the Provençale,” remarked Ogden.
“And yet almost every good cook of France comes from that country,” said Layton.