Evening star. [volume] (Washington, D.C.) 1854-1972, 1857-07-27
A PARIS DINNER.

From the correspondence of the N Y Tribune
We dlned last week with a French Countess
Your American Imagination may, perhaps,
fancy lavish display and abundant waste but
no-the house was small, though arranged and
furnished with the most elegant taste. The
lady would not have been a true French woman
had she expended money in useless superfiui-
tics. The dinner, which was quite perfect in n
certain way, might be characterized in a like
manner. There was not too much of anything
and yet plenty. Abundance did not appear
90 much as tasteful and beautiful arrangement.
Surprisingly delicate, too, were the sauces.
For instance, after many dishes, there was
served a roast turkey, which 1 supposed was
like all other roast turkeys-very good but
was surprised upon adding the sauce to a good
nutritious bit of the breast. / discovered q
new and unexpected fayor-something that
did not remember to have tasted at an Ameri-
can table.
names of the courses, thinking that it NAV help
some young housekeeper giving her first dinner
party There were only ten at table, which was
oval, and the hostess sitting at the middle of
one side.
The centre ornament was-not an EXPENSIVE
silver epergne as you might have seen on some
more extravagant table-but large pyramid
of beautiful camelias, roses and viOlets, buried
IN their fresh-lOOking green moss, with here and
there peeping out a little pot of ripe strawber-
ries-tOr 1t was February, and they were then
rarity-the whole rising from low, brown
wicker basket. The china-that is; the plates
for no dishes were placed on the table, as the
walters, who numbered only two, handed every
dish, it being first well carved on a side table
the china was admirable for solidity and
beauty; the color was dark blue and gold The
glasses were four to each person; and one in
particular, of fine and slender shane was ex-
qulsltely ornamented with garland of leaves
and grapes; this, L observed, was kept for the
best wine After the soup, which had rice in it.
and was favored with tomato, there was placed
on the table opposite the hostess a large silver
salver, covered with damask napkin, on which
lay splendid turbot entire, so large that it
covered the silver to the edge. 1t looked so
enormous that thought of a small whale All
thoughts, however, of such coarse and oil crea-
lures vanished at once, when, on helping my
self to piece of this fine white looking fish
meat, and adding the sauce which was creamy
and little acid, the delicious turbot melted in
the mouth Then came pungent radisheS, which
are French appetizer, and cold spiced sausage
cut In slices; and good red wine was served to
all. After small rich oyster pates was served
the fllet of beef, with mushroom sauce accom-
panied by simple potatoes. Then lamb chops
dressed with bread crumbs, and accompanied
by boiled green peas. Next, roast turkey, with
the above mentioned extraordinary sauce, and
dish of sweet bread of veal cooked in simple
but most satisfying manner; and finally lettuce
dressed only with oil and vinegar, and n little
parsley cut up fine. With each different course
of course, different wine was brought, cham
Pagne being the dessert, which was only the
best and most delicate ice cream then fruits
both fresh and canded and great sugared
chestnuts, which are favorte French bon bon
Finally, black coffee, served in cups and sau-
Gers each different in style and pattern. And
after the liqueurS and sweet cOrdals, we all
both ladies and gentlemen, left the table and
went 20 the drawing room. | thought, as we
came home, never fanced a dinner could be
so complete; yet with nothing very expensive,
nothing snowy or elaborate; yet every dish was
finished, and the whole artistically perfect.