Paris and environs with routes from London to Paris : handbook for travellers / by Karl Baedeker.

  • Karl Baedeker
Date:
1913
Catalogue details

Licence: In copyright

Credit: Paris and environs with routes from London to Paris : handbook for travellers / by Karl Baedeker. Source: Wellcome Collection.

    74/742 page 16
    Prdiminurij 16 8. PoRC (pork). Pieds deporc, pig’s trotters. Pore roti, roast pork. Andniiitle, chit- terlings. !). Leuumes (vegetables). Asperges, asparagus. Articliauts, artichokes. Petits pois, green peas {au beurre, with butter- sauce; piirie de pois, mashed peas). Haricots verts, French beans; haricotshlancs, flageolets, or soissons, white beans. Choux, cabbages; choux-fleurs, cauli- flowers ; choux de Br uxelles, Brus- sels sprouts; choncroute, sauer- kraut {garuie, with bacon and sausages). Aubergine, mad-apple, egg-])lant. Cepes, Champignons, mushrooms. Pommes, pommes de terre, potatoes. Pommes a la maitre d'hotd, potatoes with butter and parsley. Puree de pommes, mashed potatoes. Epi- nards, spinach. Oseille, sorrel. Navets, turnijis. Bettcraves, beetroot. Oigiioiis, onions. To- mates, tomatoes. 10. VoLAU-i.E (poultry). Chapon , capon. Poidet, chicken, prepared in various ways. Quart de poulet, enough for two persons at the large restaurants {I'aile ou la c»Msse? wing or leg? the former rather dearer). Croquette de vo- laille, croquette of fowl. Canard aux navets, duck with youn^ turnips. Canard sauvage, wild duck. Cancton a la presse, duck- | ling cooked in presence of the i piest, with juice squeezed out by silver press. Ofe (fern.), young goose. Dindon, dinde, tu'rkev; dindonneau, young turkey; farci, ’ stuffed. 1 11. OiBiER (game). j Perdrix, partridge(a«xe?io?«’, with i cabbage and sausage-meat). I'er- ' dreaux, young partridges. Caille, I quail. ChevreuU, venison. Lilvre, hare; civet de liivre, jugged hare. Sanglicr, wild boar! Ixipin de garenne, wild rabbit. The bread of Paris is excellent and 12. Sai.aues (salads). Laitue, cabbage-lettuce. Romuine, long lettuce. Chicorie, Escarole, endive. Cressoii, water-cress. Pissenlit, dandelion salad. Con- combre, cucumber. Comichons, gherkins. Pommes de terre n I’huile, potato salad. 13. Ektremets (sweet dishes). Omelettes, various {au naturd, au sucre, soufflie, aux confltures, aux fines herbes, au rhum, etc.). Beignets, fritters. Charlotte de pommes, stewed apples. Crime d la vanille, vanilla-cream. Ga- teau, cake; gateau de riz, a kind of rice pudding. Glaces, Parfaits, Bombes, and generally Timbales are all names for ices. 14. Dessert. Po7n.me, apple. Poi7-e, pear. Praises, strawberries. Peche, peach. Men- diant, almonds, raisins, etc. The usual varieties of cheese are: Frontage (d la crime) Suisse or Gervais, Cceur, cream-cheese. Frontage de Gruyire, Gruyere cheese. Fromage de Roquefort, made of a mixture of sheep’s milk and goat’s milk. Brie, Camembert, Neufchdtel, Pont- VEveqtte, kinds of cheese made in Normandy. 15. Wires. The following are a few of the finer wines:—Red Bordeaux or Claret: St-Eniilion and St-Julien (3-4 fr.), Chdteau lyarose, Ch. Latour, and Ch. Laffltte (6-8 fr.). White Bor- deaux: Graves (1-2 fr.), Sautertu' (3-4 fr.). Chateau Yquem (6-10 fr.). — Red Burgundy: Beaime (2»/2- 4 fr.), Pommard, Volnay, Nuits (4-5 fr.), Romanie, Conti, Gorton, and Chamhertin (5-8 fr.). White Burgundy: Chablis (l'/2-2'/s fr-)) Meursault (8-4 fr.), Ilontrachet (4 fr.), and Hermitage (6 fr.). (.iompared with other wines. Cham- pagne is less drunk in France than in England. Tisane (de Champagne), light champagne with iced water, is a favourite drink in hot weather. Vin frappe, wine in ice. Carafe frappie, iced w'ater. has been famed since the 14th century.
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