New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1857-09-09
DINING At PARIS.
Ceu.ro.Seree ofTs. N. Y. Tnbuns-

PARIS, Aug II, 1857
La. week friend said " VIII you dine with me 70
Day at Pere Latllsiles 2" and a. OF the clock We
were On our way in an open carnage to reetssrant
just outside the Bariere de Chcby, who has justly
some reputation. This Is the restaurant where the
students Of Couture invse him every year 10 dinner
given by themselves On the right you enter, hangs
5 srge engraving from OF Horace VeFnets pie
lures. We passed through the house into quiet little
ga-den and seating ourselves round Of the eeanly
arranged tables, set out under the lacs found il
cool and refreshing to await the good dishes thss
friend called for And hst the water is frozen ia the
decanters by some chemical process no. known 20 the
unscientiiic but the waiter drawing the cork ofa bot
lie OF St. Julien threw all the wser out from the iee
an poured the wine upon it, which coos il fos yos
and puts about the right qantity Of wstey. This
French method Of freezing may be found prsct cable
a. some day in America Whether the ice or The chem
zeal sgents would be most expensive, cannot cay.
Some unborn spectators may build fortunes thereby
While making this icy dires.ion, let nc add that this
season having been unusually warm in Paris, the
Pari.sps it is said have demolished already enough
OF ice TO make an iceberg that you'd ivd the dimes
sons of Mont Blanc. Don't ask for authority though
every one kye believes the Paris statistics. The Ia
ices. How they would be enjoyed in Newly
They are more smooth and creamy to the taste than
the French ices, and can be had in perfection at the
Cafe Napoltan on the Boulevsrds. They recall tn
memory the famous Cafe Europa in Naples, which
used to be the headquarters of republican Young
Italy and at the time Of the last revolution there.
King Bomba had for some days loaded cannon con-
santly pointed at this Cafe l. did not, however in
II II z 49,. ~ksr. su.h
a warm suggestion rather heightened their apprsea-
tor.
To 90 back to Pere Lathuiles: our dinner wasesp-
ital, though not a. all elaborate. The second dish,
bated salmon trout was good as those caught and
eaten al Trenton Falls and was brought 10 us accom-.
panied by two of those delicious which have
established for long Ia giore de " CUISINE Prsna.ss
One was white sauce and simple; the other brown,
and piauant. Conuoisseurs choose the white with
salmon first but the second varies the dish, and lns
the copper baiocco that the Italian wine keeper puts
into his wine Though happily less posonousl, It spirits
you to taste again. The delicate lamb chops, better
simply cooked than in any other way aud 20 tender
that they must have been taken from iefsa lambs,
were ornsmented each at the end with roll of finely.
cut white paper, and we've done to noety. Chicken
dressed with tomato followed, and the stchokee,
which twere useless 10 describe for you do not eel
them in America, were excellent, though should they
ever be offered b. sure TO ask for dressing Of oil end
vinegar; it makes them to here, favorke vegeta
ble Between the coup and the fish, melon wss
brought and would recommend trial Of il 1t tho
commencement Of the dinner it is generally eaten N
New-York after sweet dessert which rather spoIs iss
dsieste fsvsr.
The Cafe dc Paris, which is regretted by - many
who make science Of dining is longer IN existence.
The staared landlord raised the rent CO. 900 francs
at one stroke which drove out his tenant, who gave
up the business, and the Cafe celebrated Tor SO many
years as the resort of its distinguished csstoners,
now tsrned into dwelling house.
Another Of the famous cafes here not hong since or.
namented ono Of its most elegant salons with Arse
white marble msntepisce, under which was kept cos
stantly burning bed of charcoal Over IL was placed
from 10 clock N tho morning till in the aits1oos,
an enormous silver gridiron and near BY, on richly
carved dresser were set out all the meats To be cooked
or warmed over while before the FIRE stood the master
himself, armed with long silver fork. His customer
pointed TO the dish he wished fol- and the master, ss
ing it with his fork, served the amateur himself, who
was charmed with this process, accomplished IN his
presence. This was tho Grst cause OF the immense
fortune Of this house.
FRENCH METHOD OF MAKING SoUr.-ooOo eeoi
which be Of the most sound snt esh always
the best soap Veal only good Of sickness ss vsaAens
and the broth The proportion three pounds u meet
four au Put the cold waer salt H. 80
make good ire which, however should not be too lively
that the broth may bod till the rises and has Ahes
oa entirely. When this has been DONE add two carrots eat
halves rnps also cat one pNsniP two eehs ono .s
celery two cloves and either small burnt onion httie
caramel 20 c.or IT, It boil slowly skInmins from asss
until the meat well cooked whon you WI have IN
coup After the quantity and the quality Of the meat
what most make good soup s To zee that bs!s
slowly without stopping moment for nx or seven hours
must then be passed fine colsnder snd served VIII
yermce OF small Italian vstes the must 30 ps.rsd
n the eighth Of pound Of vsreeih sdee1
when the boils It must boil for twenty mrute or ssu
the yermicsh cooked Parma b. used In tho psee
ysrrce toasted bread cut in small and thin strip
and added when the sCup ready for the souptureen
There can be found here in the tto machines
for cutting the vegetables, such q carrots, turniIs,
&C., into small pieces the size Of peas. They are BOILED
in the SOUP instead Of tho Italian pastes, IN Summer
when the rich brOths are not eaten. hAnrHA.