CHAPTER III.--ON DINNERS AND DINNER-GIVING.

Jules Janin, 66. Dr. Johnson, 66. Sydney Smith, 67. Apicius, 67. Nonnius, 67. Lémery, 68. Dr. Lister, 68. Dr. Kitchener, 68. Drs. Pereira and Lankester, 68. London dinners, 69. The finer cuisine bourgeoise of Paris, 69. The majority of Frenchmen thrifty, 70. Bankers’ and financiers’ dinners, 70. French punctuality, 72. The London season, 73. Difference between grand dinners in England and France, 74. Pretentious and costly rivalry in dinners, 76. Hints to dinner-givers, 78. Number of a company, 79. Expensive cookery, 81. The pot-au-feu, 82. Carème’s consommés, 82. French sauces, 82. Soles à la Normande, 82. Omelette aux fines herbes, 82. Choice of company, 84. Italian cookery, ices, and confectionery, 85. Spanish and German cookery, 85. Dutch cookery, 88. Dutch eel soup, 88. Flushing soup, 88. Russian cookery, 89. Turkish and Indian cookery, 89.