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

[45] "The Feasts of Autolycus—The Diary of a Greedy Woman. Edited by Elizabeth Robins Pennell. London: John Lane. New York: The Merriam Co. 1896."

[46] Coulis—a thick gravy, and also a term formerly applied to the fundamental sauces.

[47] "L'Art Culinaire."

[48] "All the entrées having the name Bayonnaises (a corrupt term for Mahonnoise) were the invention of the Maréchal, Duc de Richelieu."—Manuel des Amphitryons.

[49] The recipes for sauce à la Richelieu and Francatelli's sauce are presented respectively in the following and in a previous chapter.

[50] "Those which feed much on cantharides require to be very carefully cleaned, otherwise persons eating them are liable to suffer severely. Several gentlemen of New Orleans have assured me that they have seen persons at dinner obliged to leave the room at once, under such circumstances as cannot well be described."—Audubon: The Birds of America.

[51] "La Petite-Cuisine."

[52] "I have not defined the truffle as yet, but the definition of this subterranean mushroom which embraces within its outer covering the sporangiums filled until spores subsequently destined to reproduce it, is the result of all I have said."—Ibid.: La Truffe. Etude sur les Truffes et les Truffières. Par le Dr. C. de Ferry de la Bellone, Ancien Président de la Société de Médecine de Vaucluse, Président du Comice Agricole, etc., etc. Paris, Librairie J. B. Baillière et Fils, 1888. 8vo, pp. 312.

[53] "De la Truffe, Traite Complet de ce Tubercle, contenant sa Description et son Histoire Naturelle la plus détaillée, son Exploitation Commerciale et sa Position dans l'Art Culinaire; suivi d'une Quatrième Partie contenant les meilleurs moyens d'employer les truffes en apprêts culinaires; les meilleures méthodes d'en faire des conserves certaines; les indications, recettes et moyens les plus positifs et les plus compliqués stir tout ce qui concerne cette substance; par M. M. Moynier. Paris, Barba. 1836." pp. 400.

[54] "Our Edible Toadstools and Mushrooms, and How to Distinguish Them. A Selection of Thirty Native Food Varieties Easily Recognizable by Their Marked Individualities, with Simple Rules for the Identification of Poisonous Species. By W. Hamilton Gibson. With Thirty Colored Plates and Fifty-seven Other Illustrations by the Author. New York, Harper & Brothers, Publishers, 1895."