The Gourmet's Guide to Europe

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Published: 1903
Language: English
Wordcount: 57,973 / 185 pg
Flesch-Kincaid Reading Ease: 46.8
LoC Category: TX
Downloads: 1,593
Added to site: 2006.07.18
mnybks.net#: 14101
Genre: Cooking
Excerpt

Anglais; and until the Opera House, replaced by the present building, was burnt down, the Anglais was a great supping-place, the little rabbit-hutches of the _entresol_ being the scene of some of the wildest and most interesting parties given by the great men of the Second Empire. The history of the Anglais has never been written because, as the proprietor will tell you, it never _could_ be written without telling tales anent great men which should not be put into print; but if you ask to see the book of menus, chiefly of dinners given in the "Grand Seize," the room on the first floor, the curve of the windows of which look up the long line of the boulevards, and if you are shown the treasure you will find in it records of dinners given by King Edward when he was Prince of Wales, by the Duc de Morny and by D'Orsay, by all the Grand Dukes who ever came out of Russia, by "Citron" and Le Roi Milan, by the lights of the French jockey club, and many other celebrities. There is one especially interesting menu of a

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