"Cuisine" Quotes from Famous Books
 ... old age and that the simpler food of the uncivilised races is better.... Most of the complicated dishes provided in the homes, hotels and restaurants of the rich, stimulate the organs of digestion and secretion in a harmful way. It would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors." A few have lived to a hundred years, and physiologists, including Metchnikoff, see no inherent reason why all men, apart from accident, should not do so. Most men are old at 70, some even at 60; if we could add ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... "come in to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine here with your ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... merry gathering. They had dined well. The hotel was noted for its cuisine and for the quality of its wines, and the best which the great establishment afforded had been placed at their disposal. Many good stories were told. Those who were now at the top of the tree related incidents of their younger days, when they, like the young ...
— The Day of Judgment • Joseph Hocking
... Frenchman of the old regime, having been born in 1755 at Belley, almost on the border-line of Savoy, where he afterwards gained distinction as an advocate. In later life he regretted his native province chiefly for its figpeckers, superior in his opinion to ortolans or robins, and for the cuisine of the innkeeper Genin, where "the old-timers of Belley used to gather to eat chestnuts and drink the new white wine ...
— Library Of The World's Best Literature, Ancient And Modern, Vol 6 • Various
... ferai entrer tout de suite dans une grande cour de gazon ou effectivement je voudrois bien vous voir. Deux manieses de Perrons y conduisent, l'un aux appartemens, l'autre a la cuisine. Commencons par ce dernier quoique ce ne soit pas trop ...
— A Year's Journey through France and Part of Spain, Volume II (of 2) • Philip Thicknesse
... absence of any native plastic talent. From the collector's point of view they belong to the best period, while the graceful convention of isocephaly, which has raised the standard of height, renders them inapt for the 'battles' of life, however well equipped for those of their College where the cuisine ...
— Masques & Phases • Robert Ross
... away in pleasant occupations, such as driving, boating, etc., and we had forgotten all about the third maid. We saw but little of Miss G., though her handiwork was pleasantly apparent in the cuisine. ...
— The Argosy - Vol. 51, No. 1, January, 1891 • Various
... fare was distinct from the table d'hote. The proprietor of the house allowed under his contract with the King a certain sum daily for the cuisine. The King was entitled to save anything he could on that amount. To-day there was a boiled dinner. Boiled chickens at one end of the table and boiled corned beef at the other ...
— The King's Men - A Tale of To-morrow • Robert Grant, John Boyle O'Reilly, J. S. Dale, and John T.
... almost incredible, that the Indians tamely permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar cult, Garcilasso names trees, hills, rocks, caves, fountains, emeralds, pieces of jasper, ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... by the unpretending style of the Grand Hotel de l'Univers, he found clean, comfortable, and as to its cuisine praiseworthy. The windows of the cubicle in which he had been lodged—one of ten which sufficed for the demands of the itinerant Universe—not only overlooked the public square and its amusing life of a minor market town, but commanded as well a splendid vista of the valley of the Dourbie, ...
— Alias The Lone Wolf • Louis Joseph Vance
... sank into my soul. Also, I might say, that at the wedding supper, I made a brilliant reputation as an expert with a knife and fork, that lived in the memory of my friends for a long time. My courage and endurance in that cuisine commanded the wonder, and admiration, of the spectators. It was good to have enough to eat once more. I had almost forgotten how it felt—not to be hungry; and it was the more pleasant to note how much pleasure it gave your friends to see you do it, and not have a lot of hungry fellows sitting ...
— From the Rapidan to Richmond and the Spottsylvania Campaign - A Sketch in Personal Narration of the Scenes a Soldier Saw • William Meade Dame
... "munch" in a most unbecoming fashion. For, say what you will, to eat may possibly be delightful, but it is certainly not a romantic episode of the everyday. True, restaurants have done their best to add glamour to our daily chewing. And the better the cuisine, the less time we have for regarding others. That is why hostesses are usually so harassed over their menus. Very few guests arrive really hungry. So she has to entice, as it were, the already replete stomach by delicacies which it really doesn't want, but is not too distended ...
— Over the Fireside with Silent Friends • Richard King
... if I had touched bottom again,—got something substantial, had what you call a square meal. The English give you the substantials, and better, I believe, than any other people. Thackeray used to come over to Paris to get a good dinner now and then. I have tried his favorite restaurant here, the cuisine of which is famous far beyond the banks of the Seine; but I think if he, hearty trencher-man that he was, had lived in Paris, he would have gone to London for a dinner oftener than ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... Our cuisine was bourgeoise also. Peter Ibbetson's mouth watered (after his tenpenny London dinner) to see and smell the steam of "soupe a la bonne femme," "soupe aux choux," "pot au feu," "blanquette de veau," "boeuf a la mode," "cotelettes de porc a la sauce piquante," ...
— Peter Ibbetson • George du Marier et al
... like Fabyan's and the Crawford House, is a post-office. It is a hostelry, also, that is not surpassed in its management, cuisine or in magnificence by ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... to transport every sick soldier by water. By the 6th of September the "Mayflower" was ready with a crew and a complement of nurses. The army provided their own medical staff, the Society running the steamer and supplying the cuisine, which was under the direction of a French "chef." The "Mayflower" was able to convey, in most comfortable quarters, with every possible attention to their needs, seventy-two sick and wounded soldiers. Pjamas, socks, shirts and other necessaries were given ...
— Khartoum Campaign, 1898 - or the Re-Conquest of the Soudan • Bennet Burleigh
... the Maire's Chateau, the palatial one, so we shall live in the lap of luxury as never before in this country! And have hot baths with eau-de-Cologne every night, or cold every morning. And the woman is going to faire our cuisine there for us, so we shan't have to wait hours in the cafe for our meals. There is only one waiter at the cafe, who is a beautiful, composed, wrapt, silent girl of 16, who will soon be dead of overwork. She ...
— Diary of a Nursing Sister on the Western Front, 1914-1915 • Anonymous
... think their varied ptisans and syrups are as much preferable to the mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, a dose of calomel is not sometimes ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... crying. She lowered her handkerchief and stared fixedly at an old print on the wall opposite. The hotel—though strictly modern in cuisine and management—was an old one, and prided itself on the quaintness of its old-time furnishings. Just what the print represented Mrs. John could not have told, though her eyes did not swerve from its face for five long minutes. What she did see was a silent, dismantled farmhouse, and a little ...
— Across the Years • Eleanor H. Porter
... reveille, he noiselessly slipped out of the barracks, always carrying his shoes in his hand till away from the quarters, and then went to Buestom's house and began his day's work by building fires, preparing the bath, and assisting in the cuisine. He never ate his meals with the company—always served himself in the kitchen or back yard of his master. Master? Yes; for a more menial slave was never sold from ...
— Bamboo Tales • Ira L. Reeves
... trips across country in order not to miss a real gem. And they had to be ready for comfortable habitation before the arrival of M. and Mlle. St. Andre for their annual stay with him—a delightful old pair, brother and sister, with peppery manners and hypercritical appreciation of a good cuisine—but so poor, so really painfully poor, that, as Dickie delicately put it: "I could not help knowing that it might make a difference to them if I postponed their visit, of less trivial annoyance, but more vital in quality, than with other of my friends for whom I should therefore ...
— The Best British Short Stories of 1922 • Edward J. O'Brien and John Cournos, editors
... bosom and a third-rate boulevard leads from Santa Elisabetta to the Adriatic. There are bitumen walks and gas-lamps, lodging-houses, shops and a teatro diurno. The bathing-establishment is bigger than before, and the restaurant as well; but it is a compensation perhaps that the cuisine is no better. Such as it is, however, you won't scorn occasionally to partake of it on the breezy platform under which bathers dart and splash, and which looks out to where the fishing-boats, with sails of orange and crimson, wander ...
— Italian Hours • Henry James
... Parisian flaneurs was displaced from the Palais Royal to the Boulevard des Italiens, whither the proprietors of cafes and restaurants followed. A group of young fellows entered one evening a small cabaret near the Comedie Italienne (now Opera Comique), found the wine to their taste and the cuisine excellent, praised host and fare to their friends, and the modest cabaret developed into the Cafe Anglais, most famous of epicurean temples, frequented during the Second Empire by kings and princes, to whom alone the haughty proprietor would devote personal ...
— The Story of Paris • Thomas Okey
... proved to be very satisfactory to the boys, whose appetites had been sharpened by the exercise of the forenoon. The cuisine had been very good along the rivers, for Pitts had generally been the caterer as well as the cook and steward. Chickens and eggs had been plentiful enough, and at the town he had obtained some fish. There was no fresh beef or ...
— Four Young Explorers - Sight-Seeing in the Tropics • Oliver Optic
... breaking dishes, and upsetting cooked dainties, until I get so exasperated that my peace of mind is broken completely for a full hour. If I ask Ferajji, my now formally constituted cook, to assist, his thick wooden head fails to receive an idea, and I am thus obliged to play the part of chef de cuisine. ...
— How I Found Livingstone • Sir Henry M. Stanley
... notion that a conscientious discharge of her few remaining duties is, in some vague way, discreditable and degrading. To call her a good cook, I daresay, was never anything but flattery; the early American cuisine was probably a fearful thing, indeed. But today the flattery turns into a sort of libel, and she resents it, or, at all events, does not welcome it. I used to know an American literary man, educated on the Continent, ...
— In Defense of Women • H. L. Mencken
... as I tell you. I myself am in the 'cuisine' (the Prefecture). Since my return from the war my illustrious services have been rewarded by an appointment ...
— The Thin Red Line; and Blue Blood • Arthur Griffiths
... you think anything more about that! It is nothing. You have come here to dine? A very celebrated house this. Caracho!" He busied himself to do the honors. One would have said the restaurant belonged to him. He boasted of its architecture and the cuisine "a la Francaise." ...
— The Secret of the Night • Gaston Leroux
... in the same letter. "At present I am in great demand. A Bishop has just requested me to visit him. The worst of these Bishops is that they are all skinflints, saving for their families; their cuisine is bad and their Port-wine execrable, and as for their cigars—. . ...
— The Life of George Borrow • Herbert Jenkins
... in keeping with the coterie's spiritual make-up that they should know a restaurant in the vieux carre, which "that pewblic" knew not, and whose best merits were not music and fresco, but serenity, hospitality, and cuisine—-a haven not yet "Ammericanize'." ...
— The Flower of the Chapdelaines • George W. Cable
... out of the window at the dunes, puffing his cigar meditatively. He thought of the comfortable bed, of the admirable cuisine—he would hate to give them up. It would mean going to the other hotel, and the mere idea made him shiver. Anything ...
— Affairs of State • Burton E. Stevenson
... three years before the war. We went out and breakfasted at Compiegne with a great friend of ours, M. de St. M., a chamberlain or equerry of the Emperor. We breakfasted in a funny old-fashioned little hotel (with a very good cuisine) and drove in a big open break to the forest. There were a great many people riding, driving, and walking, officers of the garrison in uniform, members of the hunt in green and gold, and a fair sprinkling of red coats. The Empress looked charming, dressed ...
— My First Years As A Frenchwoman, 1876-1879 • Mary King Waddington
... other adolescent boy, and was soon grease to the armpits. Aaron, more careful, referred his actions to the Sarki's. The bread must be broken, not cut; and it was eaten with the right hand only, the left lying in the lap as though broken. Belching seemed to be de rigueur as a tribute to the cuisine, so Aaron ...
— Blind Man's Lantern • Allen Kim Lang
... bienvenus. Oui, monsieur—sans doute ce sont des gens de chantier. Dey vork in forest,' he added, with a wave of his hand—plunging into English. 'Nous sommes tous les gens de chantier—vat you call hommes de lumbare: mais pour moi, je suis chef de cuisine pour le present:' and a conversation ensued with Argent, in which Arthur made out little more than an occasional word of the Canadian's—with ease when it was so Anglican ...
— Cedar Creek - From the Shanty to the Settlement • Elizabeth Hely Walshe
... inscription, there is not much to be said about it, one way or the other. It is on a level with most modern inscriptions and epitaphs in the Latin language; neither so elegant as the Latinity of Dr. Johnson, or Walter Savage Landor, nor yet so hackneyed as our "Latin de cuisine." ...
— Notes and Queries, Number 65, January 25, 1851 • Various
... scarcely more than full daylight before she had me at the table, and I was doing full justice to such coarse food as the larder furnished. A Confederate soldier in those days could not well afford to affect delicacy in matters of the cuisine, and indeed our long fast had left us both where any kind of food was ...
— My Lady of the North • Randall Parrish
... /n./ Hackers display an intense tropism towards oriental cuisine, especially Chinese, and especially of the spicier varieties such as Szechuan and Hunan. This phenomenon (which has also been observed in subcultures that overlap heavily with hackerdom, most notably science-fiction fandom) has never been satisfactorily explained, but is sufficiently intense ...
— The Jargon File, Version 4.0.0
... the representative celebrated restaurants fail to achieve an absolutely first-class cuisine. No large restaurant, either in the United States or out of it, can hope to achieve an absolutely first-class cuisine. The peerless restaurant is and must be a little one. Nor would I specially complain of the noise and thronging of the great restaurants, ...
— Your United States - Impressions of a first visit • Arnold Bennett
... la Pointe assassine, L'Esprit cruel et le Rire impur, Qui font pleurer les yeux de l'Azur, Et tout cet ail de basse cuisine! ...
— French Lyrics • Arthur Graves Canfield
... vegetable mould, and demonstrated that curtains and picture-frames are a hot-bed of animal organisms. She learned by heart the nutritive ingredients of the principal articles of diet, and revolutionized the cuisine by an attempt to establish a scientific average between starch and phosphates. Four cooks left during this experiment, and Lethbury fell into the habit of dining ...
— The Descent of Man and Other Stories • Edith Wharton
... windows are bright and fresh, and decorated with Christmas holly; the magistrates have met in petty sessions in the card-room of the old Assembly. The farmers' ordinary is held as of old, and frequented by increased numbers, who are pleased with Mrs. Lightfoot's cuisine. Her Indian curries and Mulligatawny soup are especially popular: Major Stokes, the respected tenant of Fairoaks Cottage, Captain Glanders, H.P., and other resident gentry, have pronounced in their favour, and have partaken of them more than once both in private and at the dinner of the Clavering ...
— The History of Pendennis • William Makepeace Thackeray
... got Leander down at Montacute,'said Mr. Cassilis. 'Had not such a thing as a cook in the whole county. They say Lord Eskdale arranged the cuisine for them; so ...
— Tancred - Or, The New Crusade • Benjamin Disraeli
... relations with the cuisine of this establishment. Nothing could have been more meridional; indeed, both the dirty little inn and Nar- bonne at large seemed to me to have the infirmities of the south, without its usual graces. Narrow, noisy, shabby, belittered and encumbered, filled with clatter ...
— A Little Tour in France • Henry James
... only to themselves of whom nobody had ever heard thronged the great rococo rooms. The best hotel orchestra in America played there; the loveliest flowers, the most magnificent jewels, the most celebrated cuisine in the entire Republic—all were there for Athalie Greensleeve to wonder at and to enjoy. There were other things for her to wonder at, too,—the seemingly exhaustless list of C. Bailey, Jr.'s, acquaintances; ...
— Athalie • Robert W. Chambers
... abused the food, the service, and the country. He was so irritable when he noticed Duret enjoying the very plats he had passed that he turned on him and demanded if insult was meant. The horrible cuisine, he explained, made him sick, and he could not understand the appetite of Duret. Good-naturedly Duret explained he had just arrived from Portugal and that the breakfast was a veritable feast. "And I have just arrived ...
— Promenades of an Impressionist • James Huneker
... quite sure I should not have had in the Grand Hotel de Noailles, where a dinner is six francs, whereas at my inn I paid just half. I must also observe that the dinners were abundant and excellent, but among the dishes were some that were peculiar to the Provencal cuisine, for instance:— ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... destination, you must know," she said, with a lightness which, I think, on the face of it was spurious, "is a little village in England—a little village called Craford; and"—she smiled convincingly—"I hear that the cuisine is not to be depended ...
— The Lady Paramount • Henry Harland
... trifles; Bilkins sniffled, and the mate walked about with curses fairly bristling from him like pin-feathers. Heaven knows how wretched I was! If a group of people were ever out of tune, we had struck the original discord. Of us all, the cook maintained both equanimity and cuisine in perfect taste, else I hesitate to think what might have been the fate of ...
— Wings of the Wind • Credo Harris
... horn has blown three times," quoth Harcomb, as they all streamed in chattering groups from the ground. "I know not what the prince's maitre-de-cuisine will say or think. By my troth! master Ford, your friend here is in need of a cup of wine, for he hath drunk deeply of Garonne water. I had not thought from his fair face that he had stood to ...
— The White Company • Arthur Conan Doyle
... adheres to the Spanish custom. The robber who introduces Gil Blas to the cavern, says, "Tenez, Dame Leonarde, voici un jeune garcon," &c. Again, "On dressa dans le salon une grande table, et l'on me renvoya dans la cuisine, ou la Dame Leonarde m'instruisit de ce que j'avais a faire.... Et comme depuis sa mort c'etoit la Senora Leonarda qui avoit l'honneur de presenter le nectar a ces dieux infernaux," &c. This expression "Senora ...
— Blackwood's Edinburgh Magazine - Volume 55, No. 344, June, 1844 • Various
... sanative, for in most cases where it is prescribed the doctor also must abstain from food until sunset, just as in the Catholic church both priest and communicants remain fasting from midnight until after the celebration of the divine mysteries. As the Indian cuisine is extremely limited, no delicate or appetizing dishes are prepared for the patient, who partakes of the same heavy, sodden cornmeal dumplings and bean bread which form his principal food in health. In most cases certain kinds of food are prohibited, ...
— The Sacred Formulas of the Cherokees • James Mooney
... in the Valley of the Donau knows the Rempf Hotel. It is an ancient hostelry, frequented quite as much in these days as it was in olden times by people who are by way of knowing the excellence of its cuisine and the character of its wines. Unless one possesses this intelligence, either through hearsay or experience, he will pass by the Rempf without so much as a glance at its rather forbidding exterior and make for the modern ...
— A Fool and His Money • George Barr McCutcheon
... charming people I had ever seen. They were refined and intelligent on all subjects, and though rather conservative on some points, were not aggressive in pressing their opinions on others. Their hospitality was charming and generous, their homes the beau ideal of comfort and order, the cuisine faultless, while peace reigned over all. The quiet, gentle manner and the soft tones in speaking, and the mysterious quiet in these well-ordered homes were like the atmosphere one finds in a modern convent, ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... is the matter?" exclaimed Katy. She departed to see, followed by Gertie. The sound of fresh disturbances floated in from the cuisine. Dr. Morton grew curious and went out to investigate. Sherm came back as far as the front door ...
— Chicken Little Jane on the Big John • Lily Munsell Ritchie
... little book is composed chiefly of recipes for dishes that can be made in haste, and by the inexperienced cook. But such cook can hardly pay too much attention to details if she does not wish to revert to an early, not to say feral type of cuisine, where the roots were eaten raw while the meat was burnt. Because your dining-room furniture is Early English, there is no reason why the cooking should be early English too. And it certainly will be, unless one takes great trouble ...
— The Belgian Cookbook • various various
... Arden had been dabbled at, or bolted with a rush which did scant justice to the cuisine of that hospitable establishment; for a restiveness obsessed the household which would not be denied. The Colonel was wishing for the return of Doctor Stone—and this happened to be the wish of Nancy. Brent cared little what took place if four o'clock would hurry around. Yet each ...
— Sunlight Patch • Credo Fitch Harris
... government would allow each hostage four piasters a day for food, a cook would be brought down from Constantinople and meals served in a restaurant, that they might be saved, as his secretary observed, from the unlovely "odeurs de'cuisine." ...
— Antwerp to Gallipoli - A Year of the War on Many Fronts—and Behind Them • Arthur Ruhl
... difficult to understand how an article so precious could exist in the highest perfection in Ceylon, at the period when the island was the very focus and centre of Eastern commerce, and yet not become an object of interest and an item of export. And although it is sparingly used in the Singhalese cuisine, still looking at its many religious uses for decoration and incense, the silence of the ecclesiastical writers as to its existence ...
— Ceylon; an Account of the Island Physical, Historical, and • James Emerson Tennent
... voulez-vous que je vous fasse[1] a manger? Le boucher est la-bas, le boulanger est plus loin; allez chercher du pain et de la viande et s'il y a du charbon de bois, ma femme, qui s'entend un peu a la cuisine, vous accommodera vos provisions." ...
— French Conversation and Composition • Harry Vincent Wann
... Merry Britons!" and to the accompaniment of glasses knocked loudly against the table. Lord Grenville, moreover, had a most perfect cook—some wags asserted that he was a scion of the old French NOBLESSE, who having lost his fortune, had come to seek it in the CUISINE of the ...
— The Scarlet Pimpernel • Baroness Orczy
... she needed for dinner just as soon as her midday duties in the kitchen had set her free. She thought that she would be more like Gaspard, "inspired to buy what is right" if she waited until the success of her luncheon had been assured. The ensuing events had driven the affairs of her cuisine entirely out of her mind. She was constrained by her native tendency to concentrate on the business in hand to the exclusion of all other matters, big and little. She had dismissed Betty during the excitement that followed Sheila's ...
— Outside Inn • Ethel M. Kelley
... of business transacted at the Halles has very largely increased, in spite of the multiplication of district markets. Paris seems to have an insatiable appetite, though, on the other hand, its cuisine is fast becoming all simplicity. To my thinking, few more remarkable changes have come over the Parisians of recent years than this change of diet. One by one great restaurants, formerly renowned for particular dishes and special wines, have ...
— The Fat and the Thin • Emile Zola
... on Athenaeus and other authorities a highly valuable paper on "The Formation of the Palate," and the late Mr. Coote, in the forty-first volume of "Archaeologia," has a second on the "Cuisine Bourgeoise" of ancient Rome. These two essays, with the "Fairfax Inventories" communicated to the forty-eighth volume of the "Archaeologia" by Mr. Peacock, cover much of the ground which had been scarcely traversed before by any scientific English inquirer. The importance of an insight ...
— Old Cookery Books and Ancient Cuisine • William Carew Hazlitt
... for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous "spread" to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities ...
— The Whitehouse Cookbook (1887) - The Whole Comprising A Comprehensive Cyclopedia Of Information For - The Home • Mrs. F.L. Gillette
... vessel resting against the hot stove and containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars late in the season, and which the kind prison commander had permitted them to place near ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... and vivid book. There is a delicious portrait of the jovial aide-de-camp, plenty of humorous touches of wayside scenes, servants' tricks, dragoman's English, and vagaries of cuisine."—St ...
— From Capetown to Ladysmith - An Unfinished Record of the South African War • G. W. Steevens
... applied it to my wounds. This operation they from time to time repeated, and the scratches were healed in a period marvellously short. My strength, too, was soon restored. Garey with his gun catered for the cuisine, and the ruffed grouse, the prairie partridge, and roasted ribs of fresh venison, were dainties even to ...
— The War Trail - The Hunt of the Wild Horse • Mayne Reid
... Monroe Street to the old Windsor dining-room, which was then a large, comfortable place, with an excellent cuisine and substantial service. Drouet selected a table close by the window, where the busy rout of the street could be seen. He loved the changing panorama of the street—to see and be seen as ...
— Sister Carrie • Theodore Dreiser
... cool, quiet dining-room, between the front courtyard with its palms and pleasant lounging places and the rear court, around which are the kitchens, the garage and the offices generally. Good as we find the cuisine, what most delights us is the fruit. We have been in great fruit-growing countries before, as at Canterbury, where we had no evidence of the excellence and profusion of the fruit on the table d'hote; but here ...
— In Chteau Land • Anne Hollingsworth Wharton
... sleep well his first night on Mars. There was no tangible reason why he shouldn't. His bed was soft. He had dined sumptuously, for this hotel's cuisine offered not only Martian delicacies, but drew on Earth and ...
— The Martian Cabal • Roman Frederick Starzl
... consolatory bone to gnaw in private, find myself inclined to do. To me it is depressing, and a little cruel, to be compelled to betray the inadequacy of the personal element at Alicia's banquets, especially in connection with the conspicuous excellence of the cooking. A poverty of cuisine would have provoked no contrast, and one irony the less would have been offered up to the gods that season. The limitations of her resources were, of course, arbitrary, that is plain in the fact that she asked such a person as the ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... zest of that lunch. It was perfection. The cuisine of the Gassion was more refined but not more whole-souled. The trout vie with the omelet; the mutton outdoes the trout. Course after course comes up as by magic from that dark kitchen,—petits pois, ...
— A Midsummer Drive Through The Pyrenees • Edwin Asa Dix
... Malachy that the roses seemed to be in a most discouraging condition, and that the garden in general was altogether disappointing. I noticed that my dogs barked a great deal, that the neighbors had become most tiresome, and that Bunsey was an unmitigated nuisance. Even the cuisine, which had been my pride and boast, grew at times unbearable, and I had not been home a fortnight before I astonished Prudence by positively assuring her that the dinner she had set before me was not worth any sane man's serious attention. Whereupon that excellent woman announced ...
— The Romance of an Old Fool • Roswell Field
... confined themselves entirely to the crew of the vessel in which they were brought over. This information was received from one of the oldest inhabitants, a native himself, and exceedingly fond of missionaries. He is said also to be very skilful in the CUISINE peculiar to ...
— The Autocrat of the Breakfast Table • Oliver Wendell Holmes
... even into their cuisine. Every dish set before you at the table is a picture, and tickles your eye before it does your palate. When I ordered fried eggs, they were brought on a snow-white napkin, which was artistically folded ...
— Winter Sunshine • John Burroughs
... answered the doctor reassuringly. "It's in New Brunswick, Canada; excellent place, most liberal licence laws; first class cuisine and a bar in the hotel. No tourists, no golf, too cold to swim—just the ...
— Arcadian Adventures with the Idle Rich • Stephen Leacock
... mango, mangosteen, mince pie, oatmeal, oyster, pineapple, porridge, porterhouse steak, salmis^, sauerkraut, sea slug, sturgeon ("Albany beef"), succotash [U.S.], supawn [U.S.], trepang^, vanilla, waffle, walnut. table, cuisine, bill of fare, menu, table d'hote [Fr.], ordinary, entree. meal, repast, feed, spread; mess; dish, plate, course; regale; regalement^, refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, luncheon; dejeuner ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... simplicity, of which, at sixty years, she took it into her head to divest herself. She lent herself to the public, associated with the Academicians, and established at her house a bureau d'esprit." Twice a week she gave dinners, which were as noted for the cuisine as for the company, and included, among others, the best of the forty Immortals. Here new works were read or discussed, authors talked of their plans, and candidates were proposed for vacant chairs ...
— The Women of the French Salons • Amelia Gere Mason
... we stepped into the kitchen we should find there practically every kind of utensil likely to be of use even for the modern cuisine. There is no need here to catalogue the kettles and pots and pans, the strainers and shapes and moulds, employed by Roman cooks. Perhaps it will suffice to present a number of them to the eye. In general, however, it deserves to be remarked that such a thing as a ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... comfortable. I bought their furniture immediately and also the batterie-de-cuisine. It's only I who slink about like a perplexed cat, from one empty room to another, in search of familiar comforts.... But ...
— The Crimson Tide • Robert W. Chambers
... into an adjoining room, and found an excellent breakfast waiting for him. The cook, knowing that this was the last meal the young master of the ranche would eat at that table for long months to come, had exhausted all his knowledge of the cuisine in the effort to serve up a breakfast that would tempt George to eat, no matter whether he was hungry ...
— George at the Fort - Life Among the Soldiers • Harry Castlemon
... senility by contrast with its own hale old age. The bedroom window was already open for the admission of such fresh air as, disguised in London blacks, the exhalations of moist spring pavements, and the reeking odours of the cuisine of Fleeter's Rents, might choose to wander thither. Philip, with the lamp in one hand and the tumbler of flowers in the other, put out his head and looked into the squalid depths below him, and having gazed there a while absently and with ...
— Young Mr. Barter's Repentance - From "Schwartz" by David Christie Murray • David Christie Murray
... table had been improvised, and Miss Dare was inspecting the lunch, and making comments upon Lord Skye's cuisine and cellar. ...
— Democracy An American Novel • Henry Adams
... when she heard of his noble lineage, Mary Matilda could do naught but accept the addresses of the brave prince. He speedily regained his health and flesh under the grateful influences of her cuisine. The wedding day has been set, and little Bessie is to be one of her bridesmaids. The brother Slosson is to be present, and he is to bring with him his other friend, whose name he will not mention, since his lineage is still ...
— Eugene Field, A Study In Heredity And Contradictions - Vol. I • Slason Thompson
... is a worthy woman, and her 'cuisine' is a good one; I have heard both spoken of with great praise, Monsieur le Chevalier," replied the captain with an almost paternal manner; "I should be grieved to take you from one or the other for a trifle like that which procures me the honor of crossing ...
— The Conspirators - The Chevalier d'Harmental • Alexandre Dumas (Pere)
... to the ancestral cuisine and Mr. Jackson continued with deliberation: "No, she was NOT ...
— The Age of Innocence • Edith Wharton
... upon it, the semblance of an office was maintained for him, where he spent many solitary and irksome hours daily in the semblance of professional study and work. But his income did not amount even to a semblance, and upon Dora, therefore, devolved the task of maintaining the cuisine as well as the character of the establishment. She had been accustomed to this duty indeed ever since, upon becoming a schoolteacher at the age of sixteen, she had proved her capacity to perform it. She early found her place in the public schools of Clarksville, and so the ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XII, No. 28. July, 1873. • Various
... pour vous rendre service, mon nom c'est Gerard, et j'ai l'honneur d'etre chef de cuisine chez monsieur le consul Hollandois. A present je prie permission de vous saluer; il faut que j'aille a la maison pour faire le diner ...
— The Bible in Spain • George Borrow
... The French people at first were rather at a loss to place the English "Mees" socially and one day two of us looked in to ask Madame's advice on how to cook something. She turned to us in astonishment. "How now, you know not how to cook a thing simple as that? Who then makes the 'cuisine' for you at home? Surely not Madame your mother when there are young girls such as you in the house?" We gazed at her dumbly while she sniffed in disgust. "Such a thing is unheard of in my country," she continued wrathfully. "I wonder you have not shame at ...
— Fanny Goes to War • Pat Beauchamp
... cough. As soon as you come back, you shall see Dr. Chambers, if you are not quite well. Do not oppose me in this; for I have set my heart on it. I dined on Saturday at Lord Essex's in Belgrave Square. But never was there such a take-in. I had been given to understand that his Lordship's cuisine was superintended by the first French artists, and that I should find there all the luxuries of the Almanach des Gourmands. What a mistake! His lordship is luxurious, indeed, but in quite a different way. He is a true Englishman. Not a dish on his ...
— Life and Letters of Lord Macaulay • George Otto Trevelyan
... invitation to join the Ethnological Society (who are they?), which I have declined. I am at present in great demand; a bishop has just requested me to visit him. The worst of these bishops is that they are skin-flints, saving for their families. Their cuisine is bad, and their port wine execrable, and as for their cigars!—I say, do you remember those precious ones of the Sanctuary? A few days ago one of them turned up again. I found it in my great-coat pocket, and thought of you. I have seen the article ...
— A Publisher and His Friends • Samuel Smiles
... puerility! And such is the case of your sudden return! A trifle, a silly nightmare which for two successive nights caused you to hear the sound of my voice calling on you for help! Ah! bitter fruits of the wretched German cuisine! Really, Paul, you are foolish! And yet, you tell me things that move me to tears. I cannot answer you as I would like to. My heart is tender, but my speech is dry. I have never been able to tell any one, "I love you!" There is a jealous fiend ...
— Led Astray and The Sphinx - Two Novellas In One Volume • Octave Feuillet
... purchased, it is usually to make a stew or daube;—probably salt meats are more popular; and native vegetables and manioc flour are preferred to bread. There are only two popular soups which are peculiar to the creole cuisine,—calalou, a gombo soup, almost precisely similar to that of Louisiana; and the soupe-d'habitant, or "country soup." It is made of yams, carrots, bananas, turnips, choux-carabes, pumpkins, salt pork, and pimento, all boiled together;—the salt meat ...
— Two Years in the French West Indies • Lafcadio Hearn
... We stopped from one o'clock to three, to dine, rest the mules, and allow the heat of the day to pass, during which time one slept; what the Spanish call the siesta. Then we went on to our night stop. The meals were sufficiently plentiful, but the Spanish cuisine seemed to me, at first, to taste awful, however I got used to it; but I could never have got used to the horrible beds which we were offered at night in the pousadas or inns. They were really disgusting, and Don ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... the Spanish artillery for that afternoon; and for the following day all the paid soldiers—Pampangos and Cagayanes—giving food to all and serving the Spaniards quite in the Spanish fashion, both in the cuisine and in the courtesies. It is an event of so great preeminence that the governor and all his captains and best soldiers go to it, in order to honor and conciliate those people. And any prince can ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... next morning when the precious pair joined me in the garden, and when we went in for breakfast we found the dining-room quite empty. We did not enjoy it as on the morning previous; the cuisine was of the kind usually—and in this case justly—described as "superior," but we did not have the ...
— Under the Andes • Rex Stout
... The cuisine of Mr. Grey was superb; for although an enthusiastic advocate for the cultivation of the mind, he was an equally ardent supporter of the cultivation of the body. Indeed, the necessary dependence of the sanity of the one on the good ...
— Vivian Grey • The Earl of Beaconsfield
... preserve the contents, and they were corked with a pottery stopper, which was protected by a conical clay sealing, stamped with the impress of the royal cylinder-seal. There were bins of corn, joints of oxen, pottery dishes, copper pans, and other things which might be useful for the ghostly cuisine of the tomb. There were numberless small objects, used, no doubt, by the dead monarch during life, which he would be pleased to see again in the next world,—carved ivory boxes, little slabs for grinding eye-paint, golden buttons, model tools, model vases with gold tops, ...
— History Of Egypt, Chaldaea, Syria, Babylonia, And Assyria In The Light Of Recent Discovery • L.W. King and H.R. Hall
... devoted to the contrasting of the cuisine of this and the Revolutionary period, strictly to be assigned to the women's ward of the great extempore city? Is its proximity to the buildings just noticed purely accidental, or meant to imply that cookery is as much a female art and mystery as it ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XVII. No. 101. May, 1876. • Various
... I must assume responsibility for these creatures, whether I would or not, I made the best of it and directed them to find quarters on the upper floors, leaving the third floor to me. One of the girls I charged with the duties of my simple cuisine, and directed the others to take up the various activities which had formerly constituted their vocations. Thereafter I saw little of them, nor ...
— A Princess of Mars • Edgar Rice Burroughs
... royaume. En dernier lieu on vient de publier un ouvrage sous le titre de Droit des souverains sur les biens du clerg, qui, sans contenir des impits n'en est pas moins dplaisant pour cela: Il va droit la cuisine, et veut que pour liquider la dette nationale on vende tous les biens ecclsiastiques et que l'on met nos pontifes la pension. Vous sentez qu'une proposition si mal sonnante n'a pu manquer de mettre le ciel en courroux; sa colre s'est dcharg sur cinq ou six libraires ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... that time was as a place deserted. The baron never returned, because he could not return without violating his oath; for De Herbert was not able to obtain a cook for the Bangletop cuisine who would stay, nor was any one able to discover why. Cook after cook came, stayed a day, a week, and one or two held on for two weeks, but never longer. Their course was invariably the same—they would leave without notice; nor could any inducement be offered which would persuade them ...
— The Water Ghost and Others • John Kendrick Bangs
... is queen of the kitchen, and Spanish cuisine will prevail. When you weary of it, serve notice, and your Japanese cook will be permitted to vary ...
— The Pride of Palomar • Peter B. Kyne
... some dainty. The intellect is Epicurean; let us supply it with savory, delicate viands adapted to its taste; it will eat so much the more owing to its appetite being sharpened by sensuality. Two special condiments enter into the cuisine of this century, and, according to the hand that makes use of them, they furnish all literary dishes with a coarse or delicate seasoning. In an Epicurean society, to which a return to nature and the rights of instinct are preached, voluptuous ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... Horace, and prevailed upon to repeat some of them in the very words of this philosopher of the dinner-table. Exceedingly curious they are, throwing no small light both upon the materials of the Roman cuisine and upon the treatment by the Romans of their wines. Being delivered, moreover, with the epigrammatic precision of philosophical axioms, their effect is ...
— Horace • Theodore Martin
... and at table, especially in your foreign department; where it keeps off certain serious subjects, that might create disputes, or at least coldness for a time. Upon such occasions it is not amiss to know how to parley cuisine, and to be able to dissert upon the growth and flavor of wines. These, it is true, are very little things; but they are little things that occur very often, and therefore should be said 'avec gentillesse et grace'. ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... a dollar each. The chances are extremely probable that his book will be about as fair a representation of American social and political institutions as his dinner at Delmonico's would justly represent the ordinary cuisine throughout the ...
— The Great Lone Land - A Narrative of Travel and Adventure in the North-West of America • W. F. Butler
... asserted that they prefer carrion which has perished of sickness to the meat of the shambles; and because they have been seen to make a ragout of boror (SNAILS), and to roast a hotchiwitchu or hedgehog, it has been supposed that reptiles of every description form a part of their cuisine. It is high time to undeceive the Gentiles on these points. Know, then, O Gentile, whether thou be from the land of the Gorgios (20) or the Busne (21), that the very Gypsies who consider a ragout of snails a delicious dish will not touch an eel, because ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... do at all. To be taken for persons who were accustomed to the excellences of French cuisine was not Hermia's idea of being a vagabond. She had been studying the face of their hostess and came to a sudden resolution. Here was the person who could, if she would, complete her emancipation. Turning to Markham she said ...
— Madcap • George Gibbs
... that a certain class of Americans should be so anxious to live in England. What is it tempts them? It cannot be the climate, for that is vile; nor the city of London, for it is one of the ugliest in existence; nor their “cuisine”—for although we are not good cooks ourselves, we know what good food is and could give Britons points. Neither can it be art, nor the opera,—one finds both better at home or on the Continent than in England. So it must be society, ...
— The Ways of Men • Eliot Gregory
... STEW.—Of the above fish, that of the "silver" kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes. Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies. Cut them into pieces three inches in length each, and lay them down in a stew pan, covering ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... j'ai regagne un peu d'appetit hier soir. J'ai mange un diner qui m'a fait tant de bien que ce ne serait pas cher a une centaine de francs. Cet hotel est tres propre et la cuisine y est faite convenablement sans melange de sauces. Toute la journee de lundi a Amiens, j'ai vecu d'un petit morceau de pain d'epices. Le soir a 10 h. 1/2 j'ai mange une tranche de jambon. Je suis parti a minuit pour Paris ou je suis arrive a 4 h. du matin. Pour ne pas me rendre ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... Stilton cheese, and other insular groceries, at the foot of the Balkan. There was, moreover, a small library, with which the temporary occupants of the konak killed the month's interval between arrival and departure." He was compelled, however, to tear himself from the delights of an English cuisine; and on arriving at Tiupria, (more properly Kiupri-Ravenatz,) where he first heard tidings of the emeute at Shabatz, and the murder of his friend the collector Ninitch, he diverged from his route to visit ...
— Blackwood's Edinburgh Magazine, Volume 59, No. 364, February 1846 • Various
... cuisine, Daniel Brewster, proprietor) was a picturesque summer hotel in the green heart of the mountains, built by Archie's father-in-law shortly after he assumed control of the Cosmopolis. Mr. Brewster himself seldom went there, preferring to concentrate his attention on his ...
— Indiscretions of Archie • P. G. Wodehouse
... before the mail-steamer was due and took up our quarters at the only hotel of which the town boasted, but it was an excellent one. The black steward, who superintended the staff of waiters, was a noticeable personage, speaking several languages with correctness and fluency. We appreciated the "cuisine" of the hotel, after so long a diet upon garlic and rancid sweet oil; and were content to pass the greater part of the time at the "Ice house," a refreshment saloon conducted by a Vermont "Yankee," but who had been so long abroad as to have become ...
— The Narrative of a Blockade-Runner • John Wilkinson
... fancied himself in Vienna, the setting of the dining room was so perfect. The entire room was paneled in walnut. On the mantel over the great fireplace stood silver candlesticks with wax tapers. The candlestick in the center of the table was composed of twelve branches. The cuisine was delectable, the wines delicious. Madame and the countess were in evening dress. The Colonel was brimming with anecdote, the countess was witty, Madame was ...
— The Puppet Crown • Harold MacGrath
... They're in all the papers every day. What's this? (Taking up folded dirty newspaper and opening it.) Now, let's see. Well, what about this? "A beautiful private hotel of the highest class. Luxuriously furnished. Visitors' comfort studied. Finest position in London. Cuisine a speciality. Suitable for persons of superior rank. Bathroom. Electric light. Separate tables. No irritating extras. Single rooms from two and a half guineas. 250 Queen's Gate." Quite close by! (CARVE says nothing.) Perhaps that's a bit dear. Here's another. "Not a boarding-house. ...
— The Great Adventure • Arnold Bennett
... These stalls, with their contents, are duplicated over and over again; and if your fair guide be shopping for a dinner party, at which two men from out of town are to be initiated into the delights of the Baltimore cuisine, she may order up the costly and aristocratic Malacoclemmys, the diamond-back terrapin, sacred in Baltimore as is the ...
— American Adventures - A Second Trip 'Abroad at home' • Julian Street
... require much servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the ...
— Gold in the Sky • Alan Edward Nourse
... Peg, had no liking for her. His fastidious taste rejected her uncomeliness; his habits of thought and life were all antagonistic to what he had heard of her niggardliness and greed. As she stood there, in a dirty calico wrapper, still redolent with the day's cuisine, crimson with embarrassment and the recent heat of the kitchen range, she certainly was not an alluring apparition. Happily for the lateness of the hour, her loneliness, and the infelix reputation of the man before her, she was at least ...
— The Twins of Table Mountain and Other Stories • Bret Harte
... again gathers heavily, there will be another storm. Meanwhile, superintended by the mistress, all are occupied with the important duty of preparing the morning meal. It is surprising how skilful are these heaven-born cooks; the excellent dishes they make out of "half-nothing." I preferred the cuisine of Forteune's wives to that of the Plateau, and, after finding that money was current in the village, I never failed ...
— Two Trips to Gorilla Land and the Cataracts of the Congo Volume 1 • Richard F. Burton
... Stockaders came suddenly into view, but it was close to sunset, the time for the evening meal, and, as though by mutual consent, both sides laid aside their arms for the homelier utensils of the cuisine. Down in the Citadel Square a hundred little fires started up, and as many pots and kettles began to bubble cheerfully. The invaders contented themselves with building huge bonfires, intended for warmth ...
— The Doomsman • Van Tassel Sutphen
... not to watch them. With all their instinctive delicacy these clumsy peasants busied themselves in guard-mounting, weapon cleaning, and their cuisine, as though there was no such thing as a pretty woman within miles. But it tried their gallantry as Frenchmen and their tact as Lorraine peasants. Furtive glances, deprecatory and timid, were met by the sweetest of smiles ...
— Lorraine - A romance • Robert W. Chambers
... Walcheren is to stay at Middelburg rather than at Flushing (they are very nigh each other) and to stay, moreover, at the Hotel of the Abbey. It is not the best hotel in Holland as regards appointment and cuisine; but it is certainly one of the pleasantest in character, and I found none other in so fascinating a situation. For it occupies one side of the quiet square enclosed by the walls of the Abbey of St. Nicholas (or Abdij, as the Dutch oddly call it), and you look from your windows through a grove ...
— A Wanderer in Holland • E. V. Lucas
... so heavily encumbered as to yield you some such income as your father gave to his chef de cuisine, is still one of those superb 'terres' which bankers and Jews and stock-jobbers court and hunt after, for which they will give enormous sums. If you place it in good hands, I do not doubt that you could dispose of the property within three months, ...
— The Parisians, Complete • Edward Bulwer-Lytton
... said the little man, with a bow. "Jean-Georges compose charming plates for Mademoiselle and Monsieur Bebe. Jean-Georges loves little messieurs and little 'demoiselles. Madame permit Monsieur and Mademoiselle visit Jean-Georges in his cuisine one day." ...
— The Adventures of Herr Baby • Mrs. Molesworth
... the yam plants of Fiji; these also are grown in mounds made of soil which has been previously pulverized by hand. The variety and excellence of their vegetable products are amazing, and find their reflection in an elaborate national cuisine, strangely at variance with the otherwise ...
— Influences of Geographic Environment - On the Basis of Ratzel's System of Anthropo-Geography • Ellen Churchill Semple
... which Psmith and Mr Bickersdyke belonged was celebrated for the steadfastness of its political views, the excellence of its cuisine, and the curiously Gorgonzolaesque marble of its main staircase. It takes all sorts to make a world. It took about four thousand of all sorts to make the Senior Conservative Club. To be absolutely accurate, there were three thousand seven hundred ...
— Psmith in the City • P. G. Wodehouse
... natural result followed. A visiting acquaintance began between the regiment and such of the members of the college as had liberty to leave the precincts: who, as time ripened the acquaintance into intimacy, very naturally preferred the cuisine of the North Cork to the meagre fare of "the refectory." At last seldom a day went by, without one or two of their reverences finding themselves guests at the mess. The North Corkians were of a most hospitable ...
— The Confessions of Harry Lorrequer, Vol. 1 • Charles James Lever
... he began to laugh, and swore the jest was a pleasant one. He then asked me who the ladies were. I told him that the one was your niece, and that I knew nothing of the other; but the abbe interfered, and said she was your cuisine. The prince guessed he meant to say 'cousin,' and burst out laughing, in which he was joined by the young officer. 'Greet him from me,' said he, as he went away, 'and tell him that we shall meet again, and that ...
— The Memoires of Casanova, Complete • Jacques Casanova de Seingalt |
