Host and guest : a book about dinners, wines, and desserts / by A.V. Kirwan.

  • Kirwan, A. V. (Andrew Valentine), 1804-1870.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: Host and guest : a book about dinners, wines, and desserts / by A.V. Kirwan. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAPTER XV,—The Dessert. Careme’s opinion of dessert, 21.3. La Chapello’s opinion of dessert, 214. Forced cherries sent from Poitevins, in 1560, to Paris, 215. La Quintini6, head gardener of Louis XIV., served strawberries in March, peas in April, and figs in June, 215. Preserved pines at dessert in Paris, in 1694, 215. Italian liqueur prepared from the pine, 215. Dates, 216. Tunisian dates the best, 216. Oranges, 216. Fondness of Louis XIV. for, 216. Portuguese oranges, 217. Sweet citron, carried by ladies, to produce red lips, 217. Figs common at dessert in France 270 years ago, 217. Fig-trees placed in wooden boxes by the gardener of Louis XIV., 218. Figs at Worthing and Hampton Court, 218. Pomegrantes, 218. Chestnuts, 219. Madame de S6vign6 on chestnuts, 219. Cherries, 220. Apricots, 220. The reine claude, or green- gage, 221. The peaches of Corbeil, of Troyes and, Dauphin^, 222. Peches de vigne, 223. Abricots en plein vent, 223. The New-town pippin, 223. Golden pippin, 223. The paradis de Provence, 223. The capendu, 223. Pears and their different species, 224. Gooseberries, 224-5. The chasselas of Fontainbleau, and other grapes, 225. Straw- berries and their varieties, 226. Trois mondiants, 227. Olives of Pro- vence and Languedoc, 227. Gingerbread, 228. The drageoir, 229. Brandied fruits and compotes, 229. Brillat Savarin on the dessert, 230. Melon eaten with bouilli, 231. Madame de S6vign6 on melons, 232. CHAPTER XVI.—On Ices. Ices, 233. Turks had glaciiires in 1553,233. Henry III. first intro- duced ice, 233. CHAPTER XVII.—Coffee. Coffee, 235. Drank in Paris in 1657, 235. Praises of coffee by Rousseau, Buffon, Voltaire, Montesquieu, Delille, and Lebrun, 236. The retreat from Russia and coffee, 237. Twining’s coffee, 238. Brillat Savarin on pounded and ground coffee, 238. The best coffee in Paris, though the finest qualities in the London market, 240. Modes of making coffee, 241-3. Coffee sweetmeats, 242. Dr. Roques’cafd a la creme frappe de glace, 243. Coffee should be hot, clear, and strong 244. Tea, 244. CHAPTER XVIII.—On different Liqueurs, Ratafias, and Elixirs, taken after Coffee. Liqueurs, 245. Alkermes and rossolis, 245. Liqueurs of Batavia’ Jamaica, Martinique, and Montpelier, 246. Ratafias; absinthe, noyau, and curaijoa, 246. Eau d’or and eau de vie de Dantzic, 247. Patin on rossolis, 248. Madame Theanges and liqueurs, 248. La fenouillette and other lawful liqueurs, 249. Liqueurs of Montpelier and Lorraine 249. Ldmery on black currant ratafia, 250. Liqueurs of French West Indies, 251. L’huile de Venus, 252. Cinnamon water, creme de girofle cura<;oa, usquebaugh, &c., 253. Eau cordiale of Colladon, 254. Eau de