"Cuisine" Quotes from Famous Books
 ... ce bon prelat 'le cardinal des bouteilles,'" says Lestoile, "pource qu'il les aimoit fort, et ne se mesloit gueres d'autres affaires que de celles de la cuisine, ou il se connoissoit fort bien, et les entendoit mieux que celles de la religion et de l'estat." In chronicling the death of Louis, Cardinal of Guise, at Paris, March 29, 1578, he records the suggestive fact ...
— History of the Rise of the Huguenots - Volume 2 • Henry Baird
... must assume responsibility for these creatures, whether I would or not, I made the best of it and directed them to find quarters on the upper floors, leaving the third floor to me. One of the girls I charged with the duties of my simple cuisine, and directed the others to take up the various activities which had formerly constituted their vocations. Thereafter I saw little of them, nor did ...
— A Princess of Mars • Edgar Rice Burroughs
... containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars late in the season, and which the kind prison ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... rather at a loss. He had never tasted an omelette; he had never seen an omelette. Omelettes form no part of the domestic cuisine of England. "Omelette!" he repeated. How was he familiar with the word—the word which conveyed nothing to his mind? Then he remembered: "You can't make an omelette without breaking eggs." Of course she had broken eggs. She had broken four eggs—she had broken the ...
— Helen with the High Hand (2nd ed.) • Arnold Bennett
... servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the way ...
— Gold in the Sky • Alan Edward Nourse
... speaking, a beauty, but she had magnificent blonde hair, gray, caressing eyes, and a silvery, musical voice. Well built, supple as an adder, modest and prudish in mien, she knew how to wait upon and cosset her master, accustoming him by imperceptible degrees to prefer the cuisine of the chateau to that of the wine-shops. After a while, by dint of making her merits appreciated, and her presence continually desired, she became the mistress of Odouart de Buxieres, whom she managed to retain by proving herself immeasurably superior, both in culinary skill and in sentiment, ...
— A Woodland Queen, Complete • Andre Theuriet
... killed at the Battle of the Marne. She was about sixty, and suffered badly from asthma. Her house was too large for one maid, a stout, matronly person called Emily, hence the place was not kept as clean as it ought to have been, and the cuisine left ...
— Mademoiselle of Monte Carlo • William Le Queux
... depressing, and a little cruel, to be compelled to betray the inadequacy of the personal element at Alicia's banquets, especially in connection with the conspicuous excellence of the cooking. A poverty of cuisine would have provoked no contrast, and one irony the less would have been offered up to the gods that season. The limitations of her resources were, of course, arbitrary, that is plain in the fact that she asked such ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... is a section of the Rob Roy cuisine as it is made up for carrying. There is first a strong waterproof bag about one foot high, and closed at the top by a running cord. At the bottom is the cuisine itself, a, which occupies a space of only six inches by three inches (when of smaller size), and has the various ...
— The Voyage Alone in the Yawl "Rob Roy" • John MacGregor
... plaisir que j'ai regagne un peu d'appetit hier soir. J'ai mange un diner qui m'a fait tant de bien que ce ne serait pas cher a une centaine de francs. Cet hotel est tres propre et la cuisine y est faite convenablement sans melange de sauces. Toute la journee de lundi a Amiens, j'ai vecu d'un petit morceau de pain d'epices. Le soir a 10 h. 1/2 j'ai mange une tranche de jambon. Je suis parti a minuit pour Paris ou je suis arrive a 4 h. du matin. Pour ne pas me rendre plus ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... stepped into the kitchen we should find there practically every kind of utensil likely to be of use even for the modern cuisine. There is no need here to catalogue the kettles and pots and pans, the strainers and shapes and moulds, employed by Roman cooks. Perhaps it will suffice to present a number of them to the eye. In general, however, it deserves ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... groaned beneath the accumulated dainties prepared by my own hands. Frequently the entire night would seem to have been spent in getting up a sumptuous dinner. I would realize the fatigue of roasting, boiling, baking, and fabricating the choicest dishes known to the modern cuisine, and in my disturbed slumber's would enjoy with epicurean relish the food thus furnished even to repletion. Alas! there was more luxury than ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts in the world. Most of the good cooks come from the south of France, most of the good food comes from the north. They meet at Paris, and thus the Paris cuisine, which is that of the nation ...
— The Gourmet's Guide to Europe • Algernon Bastard
... there would be enough for all. Nay, more—the government would allow each hostage four piasters a day for food, a cook would be brought down from Constantinople and meals served in a restaurant, that they might be saved, as his secretary observed, from the unlovely "odeurs de'cuisine." ...
— Antwerp to Gallipoli - A Year of the War on Many Fronts—and Behind Them • Arthur Ruhl
... people can eat prettily. The majority "munch" in a most unbecoming fashion. For, say what you will, to eat may possibly be delightful, but it is certainly not a romantic episode of the everyday. True, restaurants have done their best to add glamour to our daily chewing. And the better the cuisine, the less time we have for regarding others. That is why hostesses are usually so harassed over their menus. Very few guests arrive really hungry. So she has to entice, as it were, the already replete stomach by delicacies which it really doesn't want, ...
— Over the Fireside with Silent Friends • Richard King
... ce sont des gens de chantier. Dey vork in forest,' he added, with a wave of his hand—plunging into English. 'Nous sommes tous les gens de chantier—vat you call hommes de lumbare: mais pour moi, je suis chef de cuisine pour le present:' and a conversation ensued with Argent, in which Arthur made out little more than an occasional word of the Canadian's—with ease when it was so Anglican ...
— Cedar Creek - From the Shanty to the Settlement • Elizabeth Hely Walshe
... beautiful and busy capitals Charles and Henry had come from. But nowhere was this contrast so keen as in their domestic arrangements. The bleak apartments, the campbed, the iron washstand, and the rough cuisine contrasted sadly with the magnificence of their father's splendid mansion in Paris. No wonder our young heroines wept when alone over the memories of ...
— Alvira: the Heroine of Vesuvius • A. J. O'Reilly
... puerility! And such is the case of your sudden return! A trifle, a silly nightmare which for two successive nights caused you to hear the sound of my voice calling on you for help! Ah! bitter fruits of the wretched German cuisine! Really, Paul, you are foolish! And yet, you tell me things that move me to tears. I cannot answer you as I would like to. My heart is tender, but my speech is dry. I have never been able to tell any one, "I love you!" There is a jealous fiend who checks ...
— Led Astray and The Sphinx - Two Novellas In One Volume • Octave Feuillet
... did not boast idly of his cuisine. He possessed, too, the genius of the successful boniface for knowing what would please his guests. He sensed our lack of interest in the wines of the Midi, and, helped by the Artist's checked knickers and ...
— Riviera Towns • Herbert Adams Gibbons
... he enquires in the same letter. "At present I am in great demand. A Bishop has just requested me to visit him. The worst of these Bishops is that they are all skinflints, saving for their families; their cuisine is bad and their Port-wine execrable, and as for their cigars—. . ...
— The Life of George Borrow • Herbert Jenkins
... new equipment for November motoring; yet it cannot be said that either of them enjoyed the drive. They lunched a dozen miles out from the city at an establishment somewhat in the nature of a roadside inn; and, although its cuisine was quite unknown to Cora's friend, Mrs. Villard (an eager amateur of the table), they were served with a meal of such unusual excellence that the waiter thought it a thousand pities patrons so distinguished ...
— The Flirt • Booth Tarkington
... frumenty[obs3], grapes, hasty pudding, ice cream, lettuce, mango, mangosteen, mince pie, oatmeal, oyster, pineapple, porridge, porterhouse steak, salmis[obs3], sauerkraut, sea slug, sturgeon ("Albany beef"), succotash [U.S.], supawn [obs3][U.S.], trepang[obs3], vanilla, waffle, walnut. table, cuisine, bill of fare, menu, table d'hote[Fr], ordinary, entree. meal, repast, feed, spread; mess; dish, plate, course; regale; regalement[obs3], refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, ...
— Roget's Thesaurus
... cab, much to the chagrin of a group of our fellow travellers who had wasted precious time getting their heavy luggage out of the van, we rode through the darkened streets to a hotel formerly renowned for the scope and excellence of its cuisine. We reached there after the expiration of the hour set apart under the food regulations for serving dinner to the run of folks. But, because we were both in uniform—he as a surgeon in the British Army, and I as a correspondent—and because we had but newly ...
— Eating in Two or Three Languages • Irvin S. Cobb
... Hall from that time was as a place deserted. The baron never returned, because he could not return without violating his oath; for De Herbert was not able to obtain a cook for the Bangletop cuisine who would stay, nor was any one able to discover why. Cook after cook came, stayed a day, a week, and one or two held on for two weeks, but never longer. Their course was invariably the same—they would leave without notice; nor could any inducement be offered which would ...
— The Water Ghost and Others • John Kendrick Bangs
... mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... agoin' to go, if that's what you're drivin' at," she answered, as she swiftly assembled the soiled utensils of the cuisine. "I'll tidy up this here pig-pen if it takes a week, and you kin hop ...
— Bruvver Jim's Baby • Philip Verrill Mighels
... with the great European upheaval, in sympathy with the great natural law of change, Labour ousts both, single-eyed Labour, and down goes England, crumbling into the dust!—Let us lunch, my friends. The cuisine ...
— The Great Prince Shan • E. Phillips Oppenheim
... then, when out on a jungle trip, although I have never started from home with such an intention. Seeing some fine big fellows swimming about in a deep hole is a great temptation, especially when you know they are grey mullet, and the chef de cuisine is short of the ...
— Eight Years' Wandering in Ceylon • Samuel White Baker
... Malachy that the roses seemed to be in a most discouraging condition, and that the garden in general was altogether disappointing. I noticed that my dogs barked a great deal, that the neighbors had become most tiresome, and that Bunsey was an unmitigated nuisance. Even the cuisine, which had been my pride and boast, grew at times unbearable, and I had not been home a fortnight before I astonished Prudence by positively assuring her that the dinner she had set before me was not worth any sane man's serious attention. Whereupon that excellent woman announced ...
— The Romance of an Old Fool • Roswell Field
... determine the sizes and shapes of every implement and utensil, as well as the exact manner of manipulating them. The nomenclature was not less elaborate. In short, to become a master of polite accomplishments and the cuisine in the military era of Japan demanded patient and ...
— A History of the Japanese People - From the Earliest Times to the End of the Meiji Era • Frank Brinkley and Dairoku Kikuchi
... which were combined in the eighteenth-century salon: a fine cuisine and freedom among her friends from the restraint usually imposed by distinction. She was, also, one of the first to have a circle—well organized according to modern etiquette—where the highest aristocracy, ...
— Women of Modern France - Woman In All Ages And In All Countries • Hugo P. Thieme
... like Fabyan's and the Crawford House, is a post-office. It is a hostelry, also, that is not surpassed in its management, cuisine or in magnificence ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... companies, and at table, especially in your foreign department; where it keeps off certain serious subjects, that might create disputes, or at least coldness for a time. Upon such occasions it is not amiss to know how to parley cuisine, and to be able to dissert upon the growth and flavor of wines. These, it is true, are very little things; but they are little things that occur very often, and therefore should be said 'avec gentillesse et grace'. I am sure they must fall often in your ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... in keeping with the coterie's spiritual make-up that they should know a restaurant in the vieux carre, which "that pewblic" knew not, and whose best merits were not music and fresco, but serenity, hospitality, and cuisine—-a haven not yet "Ammericanize'." ...
— The Flower of the Chapdelaines • George W. Cable
... to be very satisfactory to the boys, whose appetites had been sharpened by the exercise of the forenoon. The cuisine had been very good along the rivers, for Pitts had generally been the caterer as well as the cook and steward. Chickens and eggs had been plentiful enough, and at the town he had obtained some fish. There was no fresh ...
— Four Young Explorers - Sight-Seeing in the Tropics • Oliver Optic
... prescribed the doctor also must abstain from food until sunset, just as in the Catholic church both priest and communicants remain fasting from midnight until after the celebration of the divine mysteries. As the Indian cuisine is extremely limited, no delicate or appetizing dishes are prepared for the patient, who partakes of the same heavy, sodden cornmeal dumplings and bean bread which form his principal food in health. In most cases certain kinds of food are ...
— The Sacred Formulas of the Cherokees • James Mooney
... maid. They're comfortable. I bought their furniture immediately and also the batterie-de-cuisine. It's only I who slink about like a perplexed cat, from one empty room to another, in search of familiar comforts.... But I bought ...
— The Crimson Tide • Robert W. Chambers
... ancestors.(1) Garcilasso adds, what is almost incredible, that the Indians tamely permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar cult, Garcilasso names trees, hills, rocks, caves, fountains, emeralds, pieces of jasper, ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... the Spanish artillery for that afternoon; and for the following day all the paid soldiers—Pampangos and Cagayanes—giving food to all and serving the Spaniards quite in the Spanish fashion, both in the cuisine and in the courtesies. It is an event of so great preeminence that the governor and all his captains and best soldiers go to it, in order to honor and conciliate those people. And any prince can well go to see those ceremonies, for neither actions nor words show that they are barbarians; but [they ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... unusual length, made her extremely desirous that the travellers should arrive as soon as possible. And—why should I disguise the truth?—ever and anon a thought stole across her mind that her gala dinner had now been postponed for two days; and how few of the dishes, after every art of her simple cuisine had been exerted to dress them, could with any credit or propriety appear again upon the third; and what was she to do with the rest?—Upon this last subject she was saved the trouble of farther deliberation, ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... down to anything; an hour later I found the twenty-five of them comfortably tucked in for the night, crooning unanimously, "There's no place like home!" To-day they have chalked up on the wall, "The Ritz Private Boarding Establishment; well-aired beds; bring your own straw. Excellent cuisine. No garage." ...
— Punch, or the London Charivari, Vol. 147, September 30, 1914 • Various
... dignified; his hair, thin and straight, was never out of order, but ever smooth and sleek upon his high, narrow brow. His eyes had that dulness which is characteristic of many Frenchmen, and may perhaps be attributed to the habitual enjoyment of too rich a cuisine and ...
— The Sowers • Henry Seton Merriman
... tolerated by two strenuous and modern young persons who would rather fox trot than eat any day. Accordingly on Thursday it was agreed that they should repair to the White Swan, a resort down the river, famous for its excellent cuisine, its perfect dance floor and its "snappy" negro orchestra. Both Ted and Madeline knew that the Swan had also a reputation of another less desirable sort, but both were willing to ignore the fact for the sake of enjoying the "jolliest jazz on the river" as the advertisement ...
— Wild Wings - A Romance of Youth • Margaret Rebecca Piper
... bilious spectator, could he have seen the enormous piece of butter which this active young cuisiniere thought necessary to put into the pot in which the 'Alose' was to be boiled. She laughed at the surprise I expressed; and added "qu'on ne peut rien faire dans la cuisine sans le beurre." You ought to know, by the by, that the Alose, something like our mackerel in flavour, is a large and delicious fish; and that we were always anxious to bespeak it at the table-d'hote at Rouen. Extricated from the lake of butter in which it floats, when brought ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... epicurism; good living, high living; edacity[obs3], gulosity[obs3], crapulence[obs3]; guttling[obs3], guzzling; pantophagy[obs3]. good cheer, blow out; feast &c. (food) 298; gastronomy, batterie de cuisine[Fr]. epicure, bon vivant, gourmand; glutton, cormorant, hog, belly god, Apicius[obs3], gastronome; gourmet &c. 954a, 868. v. gormandize, gorge; overgorge[obs3], overeat oneself; engorge, eat one's fill, cram, stuff; guttle[obs3], guzzle; bolt, devour, gobble up; gulp &c. (swallow food) 298; ...
— Roget's Thesaurus • Peter Mark Roget
... for the three, and the cuisine," declared the purser boldly. "I'll go bail on them. I've known Jackson on other voyages. ...
— Hurricane Island • H. B. Marriott Watson
... always one of the features at Hartley Parrish's soigne dinner-parties. From Brun, the unsurpassed chef, whom Lord Bannister had picked up when serving with the Guards in Egypt, he had gathered sufficient knowledge of the higher branches of the cuisine to enable Hartley Parrish to leave the arrangement of the menu in ...
— The Yellow Streak • Williams, Valentine
... unhygienic qualities of carpets. She poured out distracting facts about bacilli and vegetable mould, and demonstrated that curtains and picture-frames are a hot-bed of animal organisms. She learned by heart the nutritive ingredients of the principal articles of diet, and revolutionized the cuisine by an attempt to establish a scientific average between starch and phosphates. Four cooks left during this experiment, and Lethbury fell into the habit ...
— The Descent of Man and Other Stories • Edith Wharton
... supper and they went down to a meal that met all the expectations aroused by the Governor's boast of the Walker cuisine. Not only were the fried chicken and hot biscuits excellent, but Archie found Miss Walker's society highly agreeable and stimulating. She wore a snowy white apron over a blue gingham dress, and rose from time to time to replenish the platters. The Governor chaffed her familiarly, ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... soon after which, I had that of receiving your favor of December the 29th. I have a thousand questions to ask you about your journey to the Indian treaty, how you like their persons, their manners, their costumes, cuisine, &c. But this I must defer till I can do it personally in New York, where I hope to see you for a moment in the summer, and to take your commands for France. I have little to communicate to you from this place. It ...
— Memoir, Correspondence, And Miscellanies, From The Papers Of Thomas Jefferson - Volume I • Thomas Jefferson
... waiting to marry some lady who can describe, in her trances, the cuisine of Nebuchadnezzar's palace, or the home-life of ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... sniffled, and the mate walked about with curses fairly bristling from him like pin-feathers. Heaven knows how wretched I was! If a group of people were ever out of tune, we had struck the original discord. Of us all, the cook maintained both equanimity and cuisine in perfect taste, else I hesitate to think what might have been the fate of ...
— Wings of the Wind • Credo Harris
... punished him. He had resolved to go to one of the country inns at Carqueyranne on the coast, but this was in a heroic mood when the lieutenant had laughed at his project. Now in a cooler moment he thought of the cuisine of Carqueyranne and shuddered. There are sacrifices which no man should be called upon to endure, so the naval officer hesitated, and at last directed the porter to put his luggage on the top of the Costebelle Hotel "bus." There would be society at the ...
— The Face And The Mask • Robert Barr
... for as good accommodation in our States. Let no one, I say, fear the rank cookery so much imagined of the Peninsula, the oil, the pepper, the kid and the like strange meats; as in all other countries of Europe, even England itself, there is a local version, a general convention of the French cuisine, quite as good in Spain as elsewhere, and oftener superabundant than subabundant. The plain water is generally good, With an American edge of freshness; but if you will not trust it (we had to learn to ...
— Familiar Spanish Travels • W. D. Howells
... suis pour vous rendre service, mon nom c'est Gerard, et j'ai l'honneur d'etre chef de cuisine chez monsieur le consul Hollandois. A present je prie permission de vous saluer; il faut que j'aille a la maison pour faire le ...
— The Bible in Spain • George Borrow
... column headed "Dainty Dishes," "Hints for the Cuisine," etc., appears to be made up from recipes taken at random from the clippings of the year before—so we have strawberry shortcake and asparagus omelet in October, cauliflower in August, and blueberries in December. Without a hint concerning the proper method of ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... again,—got something substantial, had what you call a square meal. The English give you the substantials, and better, I believe, than any other people. Thackeray used to come over to Paris to get a good dinner now and then. I have tried his favorite restaurant here, the cuisine of which is famous far beyond the banks of the Seine; but I think if he, hearty trencher-man that he was, had lived in Paris, he would have gone to London for a dinner oftener ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... The intellect is Epicurean; let us supply it with savory, delicate viands adapted to its taste; it will eat so much the more owing to its appetite being sharpened by sensuality. Two special condiments enter into the cuisine of this century, and, according to the hand that makes use of them, they furnish all literary dishes with a coarse or delicate seasoning. In an Epicurean society, to which a return to nature and the rights of instinct are preached, ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... The cuisine was of the Oriental kind, which is highly artificial, and I thought it very good. I rejoiced too in the wine ...
— Eothen • A. W. Kinglake
... for the illustrious traveller's reception. Accordingly here we are, on the first and second floor of a small house, with no one else in it but our people, a French waiter, and a very good French cuisine. Perfectly private, in the city of all the world (I should say) where the hotels are intolerable, and privacy the least possible, and quite comfortable. "Wheleker's Restaurant" is our rather undignified address ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... to the occasion," said Holmes, uncovering a dish of curried chicken. "Her cuisine is a little limited, but she has as good an idea of breakfast as a Scotch-woman. What have ...
— Memoirs of Sherlock Holmes • Sir Arthur Conan Doyle
... these French inns, and at the Cheval Blanc they are as good as the best and served in a cool, quiet dining-room, between the front courtyard with its palms and pleasant lounging places and the rear court, around which are the kitchens, the garage and the offices generally. Good as we find the cuisine, what most delights us is the fruit. We have been in great fruit-growing countries before, as at Canterbury, where we had no evidence of the excellence and profusion of the fruit on the table d'hote; but here each meal is crowned ...
— In Chteau Land • Anne Hollingsworth Wharton
... recently married, and was accompanied by his wife as he entered the dining-room of a Texas hotel famed for its excellent cuisine. His order was served promptly, but the fried chicken he had been telling his wife so much about was ...
— Jokes For All Occasions - Selected and Edited by One of America's Foremost Public Speakers • Anonymous
... runs up bills like these, [dashing the back of one hand against the bills in the other] while her husband is smoking threepenny cigars, will very soon bring herself and him to one of those new palatial workhouses where, thank heaven, the cuisine and appointments are now organized with a view of providing persons of your tastes with every luxury at the ratepayers' expense. [Returns angrily to the bills, turns them over.] Irish lace bolero! [Turns to another.] Fur motor coat, ...
— Dolly Reforming Herself - A Comedy in Four Acts • Henry Arthur Jones
... Charles had not returned. Antoine Sebastian dined at half-past four, in the manner of Northern Europe; but his daughters provided his table with the lighter meats of France, which he preferred to the German cuisine. Sebastian's dinner was an event in the day, though he ate sparingly enough, and found a mental rather than a physical pleasure in the ...
— Barlasch of the Guard • H. S. Merriman
... have just received an invitation to join the Ethnological Society (who are they?), which I have declined. I am at present in great demand; a bishop has just requested me to visit him. The worst of these bishops is that they are skin-flints, saving for their families. Their cuisine is bad, and their port wine execrable, and as for their cigars!—I say, do you remember those precious ones of the Sanctuary? A few days ago one of them turned up again. I found it in my great-coat pocket, and thought of you. I have seen the article ...
— A Publisher and His Friends • Samuel Smiles
... Unless to people who are "entertained" nowhere else,' said the doctor with a tone of satisfaction which was every now and then perceptible in his talk. 'Their "feasts" are all "Bible feasts,"but their hospitality is boundless! And the cuisine at Chickaree is perfect.' ...
— The Gold of Chickaree • Susan Warner
... reach our ultimate destination, resume his white cap and apron. My ultimate destination, you must know," she said, with a lightness which, I think, on the face of it was spurious, "is a little village in England—a little village called Craford; and"—she smiled convincingly—"I hear that the cuisine is not to be depended ...
— The Lady Paramount • Henry Harland
... before reveille, he noiselessly slipped out of the barracks, always carrying his shoes in his hand till away from the quarters, and then went to Buestom's house and began his day's work by building fires, preparing the bath, and assisting in the cuisine. He never ate his meals with the company—always served himself in the kitchen or back yard of his master. Master? Yes; for a more menial slave was ...
— Bamboo Tales • Ira L. Reeves
... gave a glance at the joint. Something seemed to be wrong. I rose and went to my husband's side. Powers of cuisine! Jemima had roasted the fowls, and boiled the sirloin. My exclamation was the signal for an outbreak of laughter, led by my father. I was trembling in the balance between mortification on my own account and sympathy with the evident amusement ...
— The Vicar's Daughter • George MacDonald
... rushed to the side of the relaxed stranger in the richly cut clothes. Jason was lean and dark, looking more like the bored scion of some rich family than a professional gambler. This appearance was important and he cultivated it. The cuisine looked good and the cellar turned out to be wonderful. He had a professional talk with the sommelier while waiting for the soup, then settled down to enjoy ...
— Deathworld • Harry Harrison
... so heavily encumbered as to yield you some such income as your father gave to his chef de cuisine, is still one of those superb 'terres' which bankers and Jews and stock-jobbers court and hunt after, for which they will give enormous sums. If you place it in good hands, I do not doubt that you could dispose of the property within three months, on terms that would leave ...
— The Parisians, Complete • Edward Bulwer-Lytton
... relations with the cuisine of this establishment. Nothing could have been more meridional; indeed, both the dirty little inn and Nar- bonne at large seemed to me to have the infirmities of the south, without its usual graces. Narrow, noisy, shabby, belittered and encumbered, filled with clatter and ...
— A Little Tour in France • Henry James
... wit even into their cuisine. Every dish set before you at the table is a picture, and tickles your eye before it does your palate. When I ordered fried eggs, they were brought on a snow-white napkin, which was artistically folded ...
— Winter Sunshine • John Burroughs
... of the hammock suddenly and dropped her needles and lace work into the little basket. "I have forgotten something. It is for you to eat when it comes dinner-time, m'sieu—I mean David. So I must turn fille de cuisine for a little while. That is what St. Pierre sometimes calls me, because I love to play at cooking. I am going to bake ...
— The Flaming Forest • James Oliver Curwood
... bright and vivid book. There is a delicious portrait of the jovial aide-de-camp, plenty of humorous touches of wayside scenes, servants' tricks, dragoman's English, and vagaries of cuisine."—St ...
— From Capetown to Ladysmith - An Unfinished Record of the South African War • G. W. Steevens
... board the Godavery resembled similar ones, with the notable difference that the excellent cuisine made X. wish that the time to be spent in transit were longer. The only people who were not contented were Usoof and Abu, for each of whom their employer was paying the sum of three dollars a night. These particular Mahomedans refused ...
— From Jungle to Java - The Trivial Impressions of a Short Excursion to Netherlands India • Arthur Keyser
... seems curious that a certain class of Americans should be so anxious to live in England. What is it tempts them? It cannot be the climate, for that is vile; nor the city of London, for it is one of the ugliest in existence; nor their “cuisine”—for although we are not good cooks ourselves, we know what good food is and could give Britons points. Neither can it be art, nor the opera,—one finds both better at home or on the Continent than in England. So it must be society, and here one’s ...
— The Ways of Men • Eliot Gregory
... the part of Mr. Trepaznikoff, the son of a wealthy merchant who died a few years ago. Private dinners followed in rapid succession until I was qualified to speak with practical knowledge of the Irkutsk cuisine. No stranger in a strange land was ever more kindly taken in, and no hospitality was ever bestowed with less ostentation. I can join in the general testimony of travelers that the Russians excel in the ability ...
— Overland through Asia; Pictures of Siberian, Chinese, and Tartar - Life • Thomas Wallace Knox
... The grand seigneur, for instance, who spent the greater part of his life amidst the luxury of the court society, naturally took with him all the portable elements of civilisation. His baggage included, therefore, camp-beds, table-linen, silver plate, a batterie de cuisine, and a French cook. The pioneers and part of the commissariat force were sent on in advance, so that his Excellency found at each halting-place everything prepared for his arrival. The poor owner of a few dozen serfs dispensed, of course, with the elaborate commissariat ...
— Russia • Donald Mackenzie Wallace
... inmate of your Institution, I was accorded the kindest and most considerate treatment from all members of your staff and employees with whom I came in contact. I consider the appointments and cuisine of the establishment as perfection. You are at liberty to make the fullest and freest use of this testimonial you may see fit in your judgment, and I will cheerfully answer any communication from any sufferer referred to me ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... of Don's cuisine is that the beef soup with barley always tastes as good as, or even better than, the original roast. His dry battery has generated in the past few years a dozen features with real voltage—the Savage Portraits, Hermione, Archy the Vers Libre Cockroach, the Aptronymic ...
— Shandygaff • Christopher Morley
... Our cuisine was bourgeoise also. Peter Ibbetson's mouth watered (after his tenpenny London dinner) to see and smell the steam of "soupe a la bonne femme," "soupe aux choux," "pot au feu," "blanquette de veau," ...
— Peter Ibbetson • George du Marier et al
... building the hotel on a piece of waste ground by the Savoy Theatre. He brought over M. Ritz from Monte Carlo to manage the hotel and restaurant, and Escoffier, the greatest chef of the day, to preside over the cuisine. They made the Savoy famous for its dinners, and it has always maintained a high reputation, although Escoffier, who has now retired, ruled later at the Carlton; and Ritz, at the hotel in Piccadilly ...
— All About Coffee • William H. Ukers
... coffee-room windows are bright and fresh, and decorated with Christmas holly; the magistrates have met in petty sessions in the card-room of the old Assembly. The farmers' ordinary is held as of old, and frequented by increased numbers, who are pleased with Mrs. Lightfoot's cuisine. Her Indian curries and Mulligatawny soup are especially popular: Major Stokes, the respected tenant of Fairoaks Cottage, Captain Glanders, H.P., and other resident gentry, have pronounced in their favour, and have partaken of them more than once both in private and at the dinner of the Clavering ...
— The History of Pendennis • William Makepeace Thackeray
... to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... it's also called pot, Dutch, and smearcase. The English, who like playful names for homely dishes, call cottage cheese smearcase from the German Schmierkaese. It is also called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine. ...
— The Complete Book of Cheese • Robert Carlton Brown
... on, and the servants could not help but notice this, even though she made light of the whole affair, and desperate efforts to control herself. The heads of her household, the major-domo, the confidential maid, the chef de cuisine, did venture to drop a hint or two as to the possibility of an accident or of foul play, and the desirability of consulting the police; but Madame would not hear a word of it; she became very angry at the suggestion, and declared that she was perfectly ...
— Castles in the Air • Baroness Emmuska Orczy
... The matter of the cuisine gave him some studious hours until he suddenly recollected Andre—Andre, their old chef—the most sublime master of French Creole cookery in the Mississippi Valley. Perhaps he was yet somewhere about ...
— Roads of Destiny • O. Henry
... pier, and a mosque is to be built. The fish is excellent and abundant; lobsters are caught by night near the reef, and oysters in the bay when the tide is out. We succeeded, at last, in having our batterie de cuisine properly tinned, and we replenished our stores.[EN14] As at El-Akabah, "Hashsh" may be bought in any quantity, but no Rki—hence, perhaps, the paleness and pastiness of the local complexion—and yet our old acquaintance, Mohammed ...
— The Land of Midian, Vol. 2 • Richard Burton
... that they prefer carrion which has perished of sickness to the meat of the shambles; and because they have been seen to make a ragout of boror (SNAILS), and to roast a hotchiwitchu or hedgehog, it has been supposed that reptiles of every description form a part of their cuisine. It is high time to undeceive the Gentiles on these points. Know, then, O Gentile, whether thou be from the land of the Gorgios (20) or the Busne (21), that the very Gypsies who consider a ragout of snails a delicious dish will ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... accompaniment of glasses knocked loudly against the table. Lord Grenville, moreover, had a most perfect cook—some wags asserted that he was a scion of the old French NOBLESSE, who having lost his fortune, had come to seek it in the CUISINE of the Foreign Office. ...
— The Scarlet Pimpernel • Baroness Orczy
... always recall the zest of that lunch. It was perfection. The cuisine of the Gassion was more refined but not more whole-souled. The trout vie with the omelet; the mutton outdoes the trout. Course after course comes up as by magic from that dark kitchen,—petits pois, a toothsome ...
— A Midsummer Drive Through The Pyrenees • Edwin Asa Dix
... ferai entrer tout de suite dans une grande cour de gazon ou effectivement je voudrois bien vous voir. Deux manieses de Perrons y conduisent, l'un aux appartemens, l'autre a la cuisine. Commencons par ce dernier quoique ce ne soit pas ...
— A Year's Journey through France and Part of Spain, Volume II (of 2) • Philip Thicknesse
... swarmed with liveried servants and cooks; also the king had brought his "chef de cuisine and own butler. The latter, a lordly Englishman, was a grand, haughty person who superintended the extravagant preparations for the entertainment ...
— Tales of Aztlan • George Hartmann
... midday dinner at Arden had been dabbled at, or bolted with a rush which did scant justice to the cuisine of that hospitable establishment; for a restiveness obsessed the household which would not be denied. The Colonel was wishing for the return of Doctor Stone—and this happened to be the wish of Nancy. Brent cared little ...
— Sunlight Patch • Credo Fitch Harris
... consistency of honey, they applied it to my wounds. This operation they from time to time repeated, and the scratches were healed in a period marvellously short. My strength, too, was soon restored. Garey with his gun catered for the cuisine, and the ruffed grouse, the prairie partridge, and roasted ribs of fresh venison, were ...
— The War Trail - The Hunt of the Wild Horse • Mayne Reid
... comment voulez-vous que je vous fasse[1] a manger? Le boucher est la-bas, le boulanger est plus loin; allez chercher du pain et de la viande et s'il y a du charbon de bois, ma femme, qui s'entend un peu a la cuisine, vous accommodera ...
— French Conversation and Composition • Harry Vincent Wann
... soldier," he said, "and, I must add, an old prisoner; and understand how to shift for myself better than you can do, young man.—Confusion to the scoundrel Clink, he has put the spice-box out of my reach!—Will you hand it me from the mantelpiece?—I will teach you, as the French have it, faire la cuisine; and then, if you please, we will divide, like brethren, the labours of our ...
— Peveril of the Peak • Sir Walter Scott
... with thanks. Do make a trial for Springfield. We saw Professor White at Syracuse, and went out for a ride with him. Queer quarters at Utica, and nothing particular to eat; but the people so very anxious to please, that it was better than the best cuisine. I made a jug of punch (in the bedroom pitcher), and we drank our love to you and Fields. Dolby had more than his share, under pretence of devoted enthusiasm. Ever ...
— Yesterdays with Authors • James T. Fields
... and swore the jest was a pleasant one. He then asked me who the ladies were. I told him that the one was your niece, and that I knew nothing of the other; but the abbe interfered, and said she was your cuisine. The prince guessed he meant to say 'cousin,' and burst out laughing, in which he was joined by the young officer. 'Greet him from me,' said he, as he went away, 'and tell him that we shall meet again, and that I will pay ...
— The Memoires of Casanova, Complete • Jacques Casanova de Seingalt
... to three, to dine, rest the mules, and allow the heat of the day to pass, during which time one slept; what the Spanish call the siesta. Then we went on to our night stop. The meals were sufficiently plentiful, but the Spanish cuisine seemed to me, at first, to taste awful, however I got used to it; but I could never have got used to the horrible beds which we were offered at night in the pousadas or inns. They were really disgusting, and Don Raphael, who had ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... Salak and Gedeh; gay crowds bring fruits to picturesque wayside markets, bearing bamboo poles laden with golden papaya and purple mangosteen, or plaited baskets containing the conglomerate native cuisine. The elastic and gracefully-modelled figures of the Soendanese populace betoken a purer race than that of the steamy Batavian lowlands, where foreign elements deteriorate the native stock. The Hotel Victoria at Soekaboemi consists of detached ...
— Through the Malay Archipelago • Emily Richings |
