Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

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Joint

The Grosse-pièce of the French, or the Pièce de resistance, is too well known in England to call for any remark in and by itself; but there is a controversy between the French and the English as to its proper place in a dinner. The French place it at the beginning after the soup; the English place it at the end before the entremets. The question has already been discussed in the article on Entrées and Entremets.

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