'I see no difficulty at all,' said the worthy widow; 'and if you will only let me manage for you, I will answer for its all succeeding à merveille; but it must be à la Française.'
'But the fish?'
'Oh, your fish shall come first; soyez tranquille.'
'Anything you please, then,' answered I, gaining comfort from her easy, confident manner. I resolved to follow her instructions faithfully; for I was persuaded somehow that, whether she managed well or ill, her plan would probably be better than mine, and the result shewed I was right.
In the middle of the table, fresh flowers in a valuable china bowl did duty as an epergne; port and sherry—the only wines I would, or, indeed, could present—stood at each corner; and round the bowl the little dessert, tastefully decorated with leaves, looked well, although consisting only of common dried fruits, preserved ginger, oranges, and cakes. But the plate was bright, the crystal clear, the table-cloth and napkins of the finest damask, and there was abundance of room for sauces, glasses, plates, and all the little things we might happen to require. As the company consisted of my private friends, not inhabitants of our town, Madame Miau herself—attired in a Bolognaise cap, long gold earrings, cross, fluted lace tucker up to her collar bones, and black silk gown—condescended to wait upon and carve for us. She had each dish and its proper accompaniments brought by Rose to the side-table, where all was neatly divided into portions, and handed round, one dish at a time, hot from the fire. We had, first, ox-tail soup; second, fried soles; third, oyster patés; fourth, Maintenon cutlets and cauliflower; fifth, roast lamb and potato-ribbons; sixth, pheasant, with both bread-sauce and toast. Tartlets and creams followed, and a cream-cheese finished the repast; then we were left to our dessert and conversation, the latter of which we soon resolved to terminate with our coffee in the drawing-room, where a purer atmosphere awaited us. All went off quietly and comfortably; no noise, no bustle, no asking will you have this or that; everything was brought round without questioning, and conversation was never for an instant interrupted. My fastidious cousin, Jack Falconbridge; his foolish fine-lady sister; her common-place lord; and her 'talented and travelled friend,' Miss Scribbleton, expressed themselves equally pleased, although there was nothing recherché, nothing expensive, nothing extraordinary. At the rich Mr Goldscamp's, where they had dined the day before, things were, they all agreed, very far inferior. Five or six inexperienced young footmen jostled against each other, whilst rushing about with sauces and condiments; the table groaned under a gorgeous display of plate, and loads of unnecessary glass and china.
'I was,' said Miss Scribbleton, 'really quite afraid to move, lest I should overturn or break something, and felt like a bull in a china-shop.'
'The cookery,' continued the Honourable John, 'was atrocious; everything half cold, and we rose hungry, to partake of watery coffee and lukewarm tea.'
'Ah!' sighed his sister, 'I was bored to extinction by everything and every person.' And then followed compliments to me upon my little unpretending entertainment, which I felt were sincere, for everything was good of its kind, and I presented nothing that Rose could not cook perfectly under Madame Miau's directions, except the soup and patés, which the pastry-cook supplied—all was hot, and all was quiet.
I have forgotten in the above enumeration the crowning dish of all, the Braousa, which drew down applause from the company; the Mayonnaise, in short, which Madame Miau concocted with her own hands. Every one thinks they can make the Mayonnaise sauce, because they find the ingredients given in various treatises upon cookery; but there is a secret, gastronomic reader, a very simple one; and this small secret I shall now unfold, by which, if you try, you will see that oil, vinegar, and egg, end in a very different result than when the usual mode of mixing them is employed. But ere I enlighten you, let me suggest to the Mesdames Jones and Thompsons, who will persist in giving dinners with few servants and small means, that if they adopt the above plan, they will better content their company, to say nothing of saving their money, than by pursuing the accustomed mode of killing off their acquaintance—namely, a huge 'feed' dressed by a common cook, and served by hired waiters, who, scuffling amongst strange plates and glasses, invariably crack many and break some.
A Mayonnaise.—Beat the yolk of a large quite freshly-laid egg, adding a little salt, with a teaspoonful of lemon juice: use a flat dish and a silver fork, and beat them thoroughly well together. Then take nearly a pint of the finest Lucca oil, which has been kept well corked from the air, and drop one drop. Keep beating the egg all the time, and add another drop—drop by drop at a time: it will take half an hour to do, and must be so thick as to require to be lifted by a spoon. Prepare your cold meat, lobster, chicken without skin, veal, or rabbit. Cut all in neat pieces, and set them round the centre of your dish; then take the very inside hearts of two or three cabbage lettuces, which have been well crisped in cold water, and place them round the meat. Cut two hard-boiled eggs in quarters, and some beet-root in strips, and place them tastefully, contrasting the colours. Now, with a spoon cover all with the sauce, laid on thickly, and upon it an anchovy cut in strips. Finish off with a nasturtium at the top, and also a row all round the outward edge.