"Envelope each mouthful of this exquisite fish, hermetically, in a layer of this highly spiced seasoning.
"Masticate allegro.
"Drink two glasses of this Bordeaux wine, Sauterne of 1834, which has made the voyage from the Indies three times.
"This wine should be meditated."
"A painter or a poet would have made an enchanting picture of this trout with Montpellier butter preserved in ice," said the canon to Pablo. "See there, this charming little trout, with flesh the colour of a rose, and a head like mother-of-pearl, voluptuously lying on this bed of shining green, composed of fresh butter and virgin oil congealed by ice, to which tarragon, chive, parsley, and water-cresses have given this bright emerald colour! And what perfume! How the freshness of this seasoning contrasts with the pungency of the spices which relieve it! How delicious! And this wine of Sauterne! As the great man of the kitchen says, how admirably this ambrosia is suited to the character of this divine trout which gives me a growing appetite!"
After the trout came another dish, accompanied with this bulletin:
"Fillets of grouse with white Piedmont truffles, minced raw.
"Enclose each mouthful of grouse between two slices of truffle, and moisten the whole well with sauce à la Perigueux, with which black truffles are mingled.
"Masticate forte, as the white truffles are raw.
"Drink two glasses of this wine of Château-Margaux 1834,—it also has made a voyage from the Indies.