The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

Sallets and Salads

5 pages in this part of The Pleasures of the Table.

Sallets and Salads

"First then to speak of Sallets, there be some simple, some compounded, some only to furnish out the table, and some both for use and…

Sallets and Salads: Distrust

Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a…

Sallets and Salads: Serenely

Serenely full, the epicure would say, 'Fate cannot harm me, I have dined to-day."

Sallets and Salads: French

All things considered, the counsels to the little boys and girls in the olden French reader, "Rôti-Cochon," such as "the ham of the pig…

Sallets and Salads: Bordeaux

It is even more rare to find good vinegar than good oil or wine on the average hotel, restaurant, or household table. Pure cider or sound…

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