The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

by George H. Ellwanger

Es lebe sein Glück!"

[27] The reader who is interested in pastoral luncheons and all their possibilities should compare the "Halts of a Shooting Party" with the chapter entitled "Des Parties de Campagne Gourmandes" in the fourth volume of the "Almanach des Gourmands."

[28] "Grand Dictionnaire de Cuisine, par Alexandre Dumas. Paris, Alphonse Lemerre, Editeur, Passage Choiseul, 1873."

[29] "Propos d'Art et de Cuisine."

[30] Rev. Joseph A. Ely's transl.

[31] "Le Gastronome Français" (1828). G. D. L. R., "De La Truffe."

[32] "Roti-Cochon ou Méthode Très-Facile pour bien apprendre les Enfants a Lire en Latin et en Francais, par des Inscriptions moralement expliquées de plusieurs Representations figurées de différentes choses de leurs connoissances; très utile et meme necessaire, tant pour la vie & le salut, que pour la gloire de Dieu. A Dijon, chez Claude Michard, Imprimeur & Marchand Libraire à Saint Jean l'Evangéliste."

[33] "The English system of cookery it would be impertinent for me to describe; but still, when I think of that huge round of parboiled ox-flesh, with sodden dumplings floating in a saline, greasy mixture, surrounded by carrots looking red with disgust and turnips pale with dismay, I cannot help a sort of inward shudder, and making comparisons unfavourable to English gastronomy."—Memoirs of a Stomach. Written by Himself. London, 1853.

[34] "Old Cookery Books and Ancient Cuisine," by W. Carew Hazlitt, London, Elliot Stock, 1886.

[35] "Lo Scalco prattico di Vittorio Lancellotti da Camerino All'Illustrissimo, e Reuerendiss. Prencipe il Card. Ippolito Aldobrandino Camerlengo di Santa Chiesa. In Roma Appresso Francesco Corbelletti. 1627."