Procure, if possible, the antique Vase of the Roman Capitol; the Cup of
Hebe; the Strength of Hercules; and the Power of Jupiter;
_Then proceed as follows_:
Have ready the chaste Vase (on the glittering rim of which three doves
are resting in peace), and in it deposit a smile from the Duchess of
Sutherland, from which Terrestrial Déesse it will be most graceful; then
add a Lesson from the Duchess of Northumberland; the Happy Remembrance
of Lady Byron; an Invitation from the Marchioness of Exeter; a Walk in
the Fairy Palace of the Duchess of Buckingham; an Honour of the
Marchioness of Douro; a Sketch from Lady Westmorland; Lady
Chesterfield’s Conversation; the Deportment of the Marchioness of
Aylesbury; the Affability of Lady Marcus Hill; some Romances of Mrs.
Norton; A Mite of Gold from Miss Coutts; A Royal Dress from the Duchess
of Buccleugh; a Reception from the Duchess of Leinster; a Fragment of
the Works of Lady Blessington; a Ministerial Secret from Lady Peel; a
Gift from the Duchess of Bedford; an Interview with Madame de Bunsen; a
Diplomatic Reminiscence from the Marchioness of Clanricarde; an
Autocratic Thought from the Baroness Brunow; a Reflection from Lady John
Russell; an Amiable Word from Lady Wilton; the Protection of the
Countess de St. Aulaire; a Seraphic Strain from Lady Essex; a Poetical
Gift of the Baroness de la Calabrala; a Welcome from Lady Alice Peel;
the Sylph-like Form of the Marchioness of Abercorn; a Soirée of the
Duchess of Beaufort; a Reverence of the Viscountess Jocelyn; and the
Goodwill of Lady Palmerston.
* * * * *
Season with the Piquante Observation of the Marchioness of Londonderry;
the Stately Mien of the Countess of Jersey; the Trésor of the Baroness
Rothchild; the Noble Devotion of Lady Sale; the Knowledge of the Fine
Arts of the Marchioness of Lansdowne; the Charity of the Lady De Grey: a
Criticism from the Viscountess of Melville:--with a Musical
Accompaniment from the whole; and Portraits of all these Ladies taken
from the Book of Celebrated Beauties.
Amalgamate scientifically; and should you find this _Appareil_, (which
is without a parallel,) does not mix well, do not regard the expense for
the completion of a dish worthy of the Gods!
Endeavour to procure, no matter at what price, a Virtuous Maxim from the
Book of Education of Her Royal Highness the Duchess of Kent; a Kiss from
the Infant Princess Alice; an Innocent Trick of the Princess Royal; a
Benevolent Visit from the Duchess of Gloucester; a Maternal Sentiment of
Her Royal Highness the Duchess of Cambridge; a Compliment from the
Princess Augusta de Mecklenbourg; the future Hopes of the Young Princess
Mary;----
And the Munificence of Her Majesty Queen Adelaide.
Cover the Vase with the Reign of Her Most Gracious Majesty, and let it
simmer for half a century, or more, if possible, over a Fire of Immortal
Roses.
Then uncover, with the greatest care and precision, this Mysterious
Vase; garnish the top with the Aurora of a Spring Morning; several Rays
of the Sun of France; the Serenity of an Italian Sky; and the Universal
Appreciation of the Peace of Europe.
Add a few Beams of the Aurora Borealis; sprinkle over with the Virgin
Snow of Mont Blanc; glaze with an Eruption of Mount Vesuvius; cause the
Star of the Shepherd to dart over it; and remove, as quickly as
possible, this _chef-d’œuvre_ of the nineteenth century from the
Volcanic District.
Then fill Hebe’s Enchanted Cup with a religious Balm, and with it
surround this mighty Cream of Immortality.
Terminate with the Silvery Light of the Pale Queen of Night, without
disturbing a Ray of the Brilliancy of the brightest Queen of the Day.
NOTE. “We are authorised by the Author to inform his readers, that
even up to this moment of finishing the printing, no answer has
been received from the Gourmet before mentioned, stating his
opinions with regard to the Cream of Great Britain, on account, as
we have been informed, of his cook not having as yet been able to
complete the Dish--J. E. Adlard.”
[Illustration: The above Cut represents the “Dindonneau a la Nelson.”
(see p. 510)]
[Illustration: “Poulardes en Diademe,” (see p. 515.)]
[Illustration: Galantine a la Voliere, (No 1012.)]
[Illustration: Salade de Grouse a la Soyer. (No 1038)]
[Illustration: Mayonaise de Homard. (No. 1045)]
[Illustration: Three Croustades of Bread for the Centre of Removes.
Garnish of Silver Attelettes]
[Illustration: Croustade for the Turkey a la Nelson (No. 510)]
[Illustration: Croustade for Filet de Bœuf a la Joan d’Arc. (No.
410)]
[Illustration: Croustade for the Poulardes en Diademe (No. 515)]
[Illustration: Lucile Grahn and Cerito’s Sultane Sylphs a la Fille de
l’Orage, (No. 1315) Garnish with a Silver Terpsichorean Attelette.]
[Illustration: Gateau Britannique a l’Amiral. (No. 1298.)]
[Illustration: Three Jelly Moulds, from which when the Jelly is turned
it must be surmounted with Attelettes of Fruit.]
[Illustration: Three Cylinder Jelly Moulds.]
[Illustration: Attelettes
The above attelettes are quite new, the four huge ones being used for
flancs or removes, and garnished as represented in the plate containing
the croustades. They may also be garnished with vegetables turned of a
good shape, and lightly stewed. The one representing a dolphin is used
to garnish dressed fish, but must always be fixed upon a croustade,
either at the head or in the centre of the dish, but not so as to
interfere with the carving. The one representing a shell, as well as the
last mentioned, are also used for any kind of aiguillettes or hors
d’œuvres (page 161); the four smaller ones are to be lightly
garnished with fresh fruits, and fixed upon the top of the jelly, the
moulds for which are entitled jelly-moulds for attelettes; the heads of
these last four smaller attelettes should be made with gold, to
correspond well with the richness of colour of the jelly.]