My new pagodatique dishes, which have been pronounced by persons of
taste who have seen them (and more so by those who have partaken of
their contents) to be most novel, useful, and elegant, a service of them
forming quite a new coup d’œil, and giving the greatest variation to
small récherché dinners. Having invented them only last year, and having
then this work in progress, caused me to refrain from giving them any
great publicity previous to this publication; and the only service ever
used was by me at the Reform Club, where they met with complete success.
A minute description of the origin, utility, and construction will be
found at the end of this work, with correct engravings, representing it
both with and without the cover; so I shall here content myself by
giving a bill of fare of a dinner served in them, to grace the _table of
the wealthy_, as represented in the following engraving. They being
entirely devoted for entrées, four of them make a service, and in very
large dinners may be always introduced as corner dishes. In the
following bill of fare I have given two entrées, containing four sauces
each, and the others with only two, being the manner in which I have
frequently served them, each brown entrée must be lightly glazed,
dressed elegantly in the centre, not covering too large a space, and
just sufficient clear gravy to cover the bottom of your dish, whilst the
white entrées would require a little thin white sauce; some entrées,
again, which require to be dipped in white or brown sauce would have
sufficient run from them to cover bottom of the dish.
[Illustration: BARFF TUCKER, del.