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Traditions Culinaires Et L'Art De Man: Almanach

Vide also "G. de la Reynière " "Almanach Gourmand (L')," referred to, 225 "Almanach Gourmand (Le Double)," quoted, 258 Alsace, excellence of its cooks, 149 "Ancienne Alsace à Table (L')," 148-150 Angelica, 434 Anne (Queen), as a gourmande, 102 "Apician Morsels," a piratical volume, 336 Apicius, as a cook, 29; referred to, 40, 41, 50, 200 Apios tuberosa, or ground-nut, 255 Appetites (great), anecdote of the Vicomte de Viel-Castel, 214; anecdote of a Swiss guard, 218; anecdote of a French drummer, 218; anecdote of an English chaplain, 288 Archestratus, his lost poem on gastronomy, origin, 99 a royal dish, 92; sirloin of, its Beer, quotation in praise of, 145 Beer-gardens, German, 151 et seq.

Beers, of Germany, 163-164, 168 Bellone (Dr. de la), on the truffle, 390, 395 Bénédictine, liqueur of, its history, 283-284 Béranger, poem on the restaurant, 140 Berchoux, referred to, 58, 72, 184; his poem on gastronomy, 73 et seq., 385 Bernard (Gentil), referred to, 73 Bertinazzi (Carlin), referred to, 129 Beverages, importance of, 4; their relation to national cookery, 151-152, 163-164 Bignon, anecdotes of, 342-343 Bishop (a) of Burgundy, anecdote of, 304 Blaze de Bury, on women, 433 Blot (Pierre), 435 Boar, the wild, 26, 39, 234, 236, 243, 246-247, 366 Boar's-head, carols on the, 91, 93 Boileau, axiom on punctuality, 269 Boiling, a primitive method of cooking, 11 "Boke of Keruynge," quoted, 85-87 13 "Art Culinaire (L')," 121, 347, 408 "Art de Dîner en Ville (L')," 76 "Boke of Nurture," quoted, 84-85 "Art de la Cuisine Française au Dix-neu- Bonaparte, Napoleon, as a gastronomer, 76 vième Siècle (L')," 206 "Art du Cuisinier (L')," 71-72 Arthus (Désiré), on old tavern-signs, 68 "Art of Cookery (The)," Mrs. Glasse's, 107- 111, 316 "Art of Cookery (King's)," quoted, 93, 344 "Art of Dining (The)," Thos. Walker's, 319; Abraham Hayward's, 331 et seq.

Arts (the) and their masters, 131 Athenæus, quoted, 8, 13, 16, 18, 21-23 Attendance, importance of perfect, 321 Audubon, on game, 362, 363, 370 Autumn, glories of, of, 373 et seq., 398 "Avalanche" (the), of Carême, 200 Azincourt (Albouis), referred to, 130 Baba, its history and virtues, 434 Babiroussa (the), anecdote of, 212 Bakers, the art of the German, 146, 171 Baking, an ancient form of cooking, 10 Balzac, quoted, 5, 351; referred to, 177; as a gastronomer, 219 Banquets, early English, 90, 91 Banville (Théodore de), quoted, 227; referred to, 341, 445 Baron Brisse, quoted, 32, 180, 344, 371, 405, 417; as a gastronomer, 227-228; his splen- Bonnechose (Cardinal), his famous mot, 284 Bossuet, his "Oraison Funèbre" referred to, 232 Bramble (Mathew), referred to, 324 Bratwurst-Glöcklein, 163 Breadstuffs, the first, 7; used by the early English, 83 Breckenridge (Vice-Pres.), anecdote of, 253- 255 Brontë (Charlotte), on the curate's dinner, 288 Brouwer (Adrian), referred to, 445 Browne (Wm.), sonnet on the mushroom, 400 Bryant, "Lines to a Waterfowl," 292 Bubble and Squeak, 278 Buckland (Frank), referred to, 243 Buffon, anecdote of, 385 Bulwer, on the fox, 161 Cæsar, his prodigal feasts, 44 Café (vide also "Restaurant,") Véry, referred to, 6, 52, 213, 220, 258; Voisin, referred to, 52; Hardy, referred to, 52, 69, 220; Riche, referred to, 52, 220, 250; Véfour, referred to, 213, 258; de Paris, referred to, 214, 219, 220, 221, 222, 258; its great vogue in the '40's, 219; Anglais, referred to, 220, 258; Philippe, referred to, 258. did gastronomic axiom, 228 Barras (Vicomte de), dinner of, 65 Baryé, referred to, 246 Caligula, referred to, 43 Basting, importance of, 228 Cambacérès, as a gastronomer, 69, 205; re- Baudelaire (Charles), referred to, 445 ferred to, 195 Beauvilliers, referred to, 6, 69, 70, 199, 202, Camerani (M.), referred to, 129 213, 386, 435; quoted, 71, 110, 234, 442 Capon (the), as a favourite of the clergy, 306 Caraway-seed, abuse of, in Germany, 169 Carême, referred to, 13, 70, 194, 199-207, 211, 223, 229, 348-349, 350, 385, 408, 443; eulogy of, 207 Carp (the), as a favourite of the clergy, 306, 308 Carver, Vatel's definition of a, 60 Carving, importance of, 87, 138; a novel monastic method of, 307 "Castle of Indolence (The)," quoted, 238 Cèpes. Vide "Mushrooms" Charles II, as an epicure, 99 Châteauroux (Duchesse de), 63 Chatillon-Plessis, gastronomical axiom of, 265 Cheese, Martin Schookius' book on, 146; German varieties of, 167; its proper place at dinner, 263; its place and mission at dinner, 440 Child (Theodore), as a false dietetic mentor, 417 Civet of hare, 51 quis de Cussy's opinion of old Roman, 201; of America, 249 et seq.; of the modern French, 259 (vide also special references); its relation to the church, 280 et seq.; a difficult art, 442. Vide also "Gastronomy" Cooking-schools, 251, 260 Cooks, jealousy of, 14, 202; regulating the health of, 136 "Cook's Oracle (The)," 316 et seq.