The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-04-01
THE HOUSEHOLD.

The family caterer is put upon his metal
just now to find a really good meal This
fact has been brought home to us, as it were.
for the past few weeks, and 1t was this CIR
cumstance which got US out OF bed at al, up-
usually early hour yesterday morning, that
we might find out for ourselves what was to
be had at the French Market.
There we found the usual quantity and
quality of fine fish, green trout In great
abundance, red fish, snapper, sheephead, one
or two founders, q lemon" fish, and plenty
Of that very pretty silvery fish
which the fishermen call "sardines.
beauty to look at, but not
worth much to eat. There was, also. any
abundance Of crawfish, crab and lake shrimp
and few river shrimp, but these were very
small and triAing. In this line every thing is
cheap, so cheap indeed that even the poorest
IN indulge to satisfaction in the best at least
one day in the week, The crawfish were ex-
ceedingly fine, abundant and cheap. A bisque
is dish for the gods, and an abundance OF
crawfish can be had for 80 cents to feed a
family of six persons, dished 10 this way
Besides the fish, there was but little else
except vegetables. OF these we saw some in
different caulifower, oceans OF green peas,
lettuce, endlve, radishes, new potatoes and
celery. all very cheap, and few artichokes,
not no SO cheap. There was some excellent
not bleached, and at the phenomenal price OF
twelve large stalks for 50 cents.
WealsO found some spring chickens, scarcely
SO large as partridges; and now, to make a
long story short, we will tell what we made
our dinner Of: First, then, we had q crawfish
bisque, made according to our own recipe,
which we gave a few weeks back; then we
had green trout, boiled and cold, with an ex-
cellent tartar sauce, which we made ourselves,
with tt1cf Hau rf ro,fu snh xr,ns, IT,,
parted by rubbing the saucebowl with but
ton before pouring the sauce in. With our
fish, we had an old potato, mealy and dry,
which we simply sprinkled with cayenne and
old Madeira-real old Madeira-of the WHIT
age OF 1856, the very last year that the vines
OF the blessed isle bore the fruit that has
made it sacred ground in the eyes OF all true
Sybarites. This wine has @ story-tbink OF
it, it was nine years at sea, and, best Of all,
was the only inheritance left by a gallant
sailor to an only daughter, who, out OF her
fathers cellar. realized q handsome compe-
te Ivith o,u IL, m L. i, , III, -,
OF Haut Sauterne. After that we had spring
chickens, none larger than partridge with
crosses, truffies, simply broiled and sprinkled
with cayenne, and new potatoes, smothered IN
large and delicious, and over them we
squeezed lemon, which, strange as it may
seem, neutralizes the aeidity OF the berry
While not in the least impairing Its flavor.
With these we had Roederer, of course, for
what else could we drink? We had been
challenged to get, up a good dinner at this
time OF the year, and, OF course, had eonsid-
erahly exercised ourselves. We could drink
nothing then, at the end, but dry champagne,
for we hold TO the postulate Of the old English
wit who said that dry champagne was
the only drink when one was stand
ing punishment. This old wit, who
was great Tory, favored the corn laws for
which o6t,oyr fad Efxor
said he, sis no drink for the laboring classes.
I have discovered, while hunting in the
marshes, that dry champagne Is the only
thing for man to drink when taking great
deal of physical exercise" But we have not
finished our dinner-however, three sweet
dissyllables- coffee, cigars, brandy, brandy
bran-the last proloDged-will tell the whole
tale. But, ah what dissyllable was that
last "Once, In the mad pride OF intellectu-
atty, dreamed there was no thought the
human tongue could not express" or words
to that effect, etc. XII! vi! Hoop la! You
know how it is yourself!