de veau à la Toulouse, or a suprême de
volaille; then a chaud-froid, say of pâté de
foie gras en Bellevue, which simply means
pâté de foie gras incased in jelly. Then
a hot vegetable, as artichokes, sauce
Barigoule, or Italienne, or asparagus,
sauce Hollandaise. Then your sorbet,
known in France as la surprise, as it is
an ice, and produces on the mind the
effect that the dinner is finished, when
the grandest dish of the dinner makes
its appearance in the shape of the roast
canvasbacks, woodcock, snipe, or truffled
capons, with salad.
I must be permitted a few words of and
about this sorbet. It should never be
flavored with rum. A true Parisian sorbet is
simply "punch à la Toscane," flavored with
Maraschino or bitter almonds; in other
words, a homoeopathic dose of prussic
acid. Then the sorbet is a digestive, and
is intended as such. Granit, or water ice,
flavored with rum, is universally given here.
Instead of aiding digestion, it impedes it,
and may be dangerous.
A Russian salad is a pleasing novelty at
times, and is more attractive if it comes
in the shape of a Macedoine de legumes,
HYLAND
