The Steam-Packet: A Tale of the River and the Ocean — page 122: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

THE STEAM PACKET. . 89 ings of this memorable excursion must prove interesting to our readers, we shall detail the various dishes submitted to their inspection, and the order in which they made their appearance. There were six dif- ferent sorts of soups, viz.—yjulienne, vermicelli, sorrel, milk, fowl and rice, and macaroni. The first course consisted of bouilli (the beef which had been boiled in the soup), calves’ heads en tortue, legs and quarters of lamb, fried soles, turbots, eels e matelotte, and beef- steaks with water-cresses. The second course was composed of several dishes of fricandeau de veau (veal, larded, partly roasted, and then served with a peculiar gravy), a ragout of various mixed meats, fillet of beef with Madeira sauce, beefsteaks with anchovy sauce, kidneys stewed in champagne sauce with truffles, veal sweetbreads with tomata sauce, sheeps’ feet with a very rich gravy, vegetable pies, stewed ducks with mashed green peas accompanying, and calves’ tongues with Italian sauce. The third course consisted of roasted hares, red-legged par- tridges, boiled capons with gravy, turkeys stuffed with truffles, fowl fritters, broiled pigeons, ducklings with olives, a frog-pie, quails, larks, and partridges stewed with cabbages. The fourth course was _composed entirely of vegetables and pastry: amongst the former were scolloped mushrooms, fried celery, lettuce in gravy, beans with cream, fried salsifis, and truffles in champagne wine;—amongst the latter were sweet omelettes, peach fritters, apricot tarts, and dishes of caked rice. The cheese and dessert followed, comprehending all kinds of jellies, marmalades, cates, fruit, and preserves. These dainties, washed down by divers sorts of wine selected from a list containing about sixty different species, red and white, home and foreign, were sufficient to tempt the appetite of an Apicius, much less that of forty hungry Lumin- aries and their female companions. And in sooth, justice was done to this excellent repast, although Mr. Tiptile did entertain certain misgivings as to the enormous amount to which the reckoning was likely to reach; forhe could not form any other idea of price, in connexion with such a dinner, than at least two guineas a head. We may therefore here observe, for the behoof of the reader, that great was this gentleman’s sscoraeliicnus when the bills were paid, to find that ten francs a-piece (or eight illinas and four- pence in English money) settled for dinner, wine, and all. However— with the exception of a slight mistake made by the old dowager, who declared that the truffled turkeys seemed to her to be stuffed with small pieces of India-rubber—nothing occurred during that sumptuous repast worthy of relating; and therefore we shall pass on to the next event which it is our purpose to record. Captain Pentonville learnt, during a few minutes’ chat with the Gomicbooks (E(0)