Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1868-11-09
The Secrets Of the French Kisshsa Re-
vealed. Ne lII...I
The Paris correspondent Of the Lond don

veaiea. No l-I-tI
The Paris correspondent Of the London
Star wrtos as follows;
Among the curiosiiies OF psris life
decidedly ere the small carts which, from
five TO six every morning, call at the
back gates Of embassies, palaces, minis
teries, restaurants, hotels, aud great
houses in general, TO purchase the re-.
mains Of the eniremenis, desserts, and
dinners in general, lett. not by the npper
ten thousand only, but likewise by their
servaats, aud sold every morning by
their cooks to the emissaries Of a race OF
cosiermongers. called "prlequins," whose
stalls at the Halles are furnished
forth By these baked meats" which
made tteir debut at the tables OF those
who rule our des,inies. The carts are
closed ia, and recognizable by the sort OF
chimneys 10 the top to admit Of free cir
culation Of air; the remains are throwa
pell-mell into the carts aud paid for by
weight. fltr a
You may CINE the aspect presented
by this ollapodr'da when it reaches the
Harlequin STALL The first process 10
tbefriage, or sorting, work Of no SINAI
difficulty when portions Of lobster Ia
Junenne have TO be extracted from the
remains Of fruit tart in which they are
embedded. The most presentab'e NOR
sells are pared, cleaned ~ aud arranged
on dish, this process taking place 10
some remote corner from the human ken,
as naturally it's mysteries would not
attract customers. Strange to say, by
twelve o'clock these scraps Of rich mems
plates are eagerly bought up by certain
class of poor who prefer the sayory flavor
to more wholesome food. What cannot
be sufficiently pared and arranged for
human appetite is sold for the food Of
pet house-dogs, Italian greybounds, and
sucl.Iike .aristocratic quadrupeds,( The
bones, however, found ia this detritus
are carefully put aside and sold to the
manufacturers of concentrated meat
essence lozenges, and by them, after they
had boiled them down, sold TO the makers
of animal black, much ia demand by
house-painiers, etc. 80.
But,i to return to our friends, the "arle-
ouins." This trade of buying up the
remains of our friends side dishes and
second courses is by no means bad one,
many of those who pursue it retire at
the end Of few years on four or i've
hundred year. "Pas Nal" The next
branch of this trade is the bakers en-
rieur, which reminds one of the sign
which attracts many true lover OF su-
,iouities. "Moribond de Moubles en-
Vieux." Ancient furniture, even though
stained by age and rust we appreciate;
but ancient bread, stained by isk and
mold, we scarcely relish. Yet it is re-
muneraiive trade to collect the crusts
thrown away ny college boys or dropped
by these careless youngsters 10 their
Fairgrounds, trampled on and linked
ofteutimes, but gathered by chiffoniers
and SOLD to these second hand bakers,
and by them sorted.
The cleanest of these soiled and unin.
yitiug crusis are dried in an oven, rasped,
and sold for the "creut eau pot" with |
which soup all familiar with the French |
cuisines are well acquainted. Further
more, these choice bits of old bread are |
cut up into the three cornered morsels
which, fried in butter, adorn the dishes
of the vegetables, etc, we enjoy at our
favorite restaurants But there yet re-
mains mass of mud-stained, dnst-soiled
scraps, which once we're bread; this is
worked up in q mortar, ground and sold |
as "chapeiure blanche" in which our
outlets are dressed, or, to use the techni-
cal term, "pane;" aud as "chspelure
brunei which is sifted over the small
hams called "jambonneauS." There
stil remains dust which it has been
impossible to work up; this is blaekened
10 the oven andfeduced to an impaIpable |
black powder, mixed with honey, TO
which is added few drops of pepper
mint, and sold as an infallible cure for
the tooihache, for which ailment it is
said to be quite as eflicacious as anything
recommended by the faculty"