Information. 3. RESTAURANTS.
13
with soda-water (Eau de Seltz; siphon or demi-siphon) or mineral
water (see p. 49).
In restaurants a la carte the waiter, on demand ('Garcon, I' addition
s'il vous plait!'), brings a written bill, and expects a pourboire of
8-10 c. for each franc of the amount. If several visits are paid to
the same house the effect of a good pourboire is very apparent.
The following list comprises the names of the commonest dishes.
The triumphs of Parisian culinary skill, so far as the 'cuisine bour-
geoise' is concerned, consist in the different modes of dressing fish
and 'filet de boauf, and in the preparation of 'fricandeaus', 'mayon¬
naises', and sauces.
1. PoTAGES (Soups).
Polage au vermicelle, vermicelli soup.
Pate d,Italie, soup with Italian paste.
Polage Julienne, containing finely-
cut vegetables.
Polage Paysanne, vegetable broth.
Croute au pot, broth with pieces of
toast.
Bisque, made from crayfish.
Potage Saint Germain, green pea soup.
Purie aux .croutons, pea-soup with
toast-dice.
Potage Parmentier, potato-soup.
Oseille, soup flavoured with sorrel.
Soupe au choux, soup with bread and
cabbage.
Soupe a Toignon, soup with onion,
bread, and grated cheese.
2. Hoks d'cedvre.
Anchois, anchovies.
Hareng Saur, pickled herring.
Thon, tunny-fish.
Kadis, radishes.
Foie gras, goose's liver.
Hnitres, oysters.
Saucisson, sliced sausage.
3. BasnF (beef).
Boeuf au naturel, or bouilli, fresh
boiled beef.
Boeuf it la mode, with a brown sauce.
Bifteck, beefsteak (bien cuit, well-
done; saignant, under-done).
EnlrecSte, resembles a thin rumpsteak.
Chateaubriand, fillet steak.
Filet aux truffes, fillet of beef with
truffles.
Rosbif, roast beef.
Aloyau, sirloin of beef.
4. Mouton (mutton).
Gigot de mouton or de pri-iali, leg
of mutton.
Ragout de mouton or Navarin aux
pommes, mutton with potatoes and
brown onion-sauce.
Selle d'agneau, saddle of lamb.
Rognons de mouton, sheep's kidneys.
5. Veau (veal).
Fricandeau de veau, slices of larded
roast-veal.
Blanquette de veau, fricassee of veal.
Foie de veau, calf's-liver.
Veau Marengo, stewed veal with brown
sauce.
Escalopes de veau, fried cutlets.
Rognons de veau, veal kidneys (a la
brochette, roasted on a skewer).
Veau r6ti, roast veal.
Tete de veau, calf s-head; & Vhuile or
in, la vinaigrette, with oil and vine¬
gar; en tortue, with a brown sauce.
Ris de veau, sweetbreads.
Cervelle de veau au beurre noir,
calf's-brains with browned butter.
6. Pokc (pork).
Pieds de pore, pig's trotters.
Pore rtli, roast pork.
7. Volaille (poultry).
Chapon, capon.
Poulel, chicken, prepared in various
ways. Un quart de poulet, enough
for two persons at the large restau¬
rants. (I'aile on la cuissef the wing
or the leg? the former being rather
dearer).
Croquette devolaille,croqiieUe of fowl.
Canard aux navets, duck with young
turnips.
Canard sauvage, wild duck.
Caneton d, la presse, duckling cooked
on a chafing-dish in presence of the
guest, with the juice of the car¬
case squeezed out by a silver press.
Oie, goose.
Dindon, dinde, turkey; dindonneau,
young turkey; farci, stuffed.
Pigeon, pigeon.
8. Gibiek (game).
Perdrix, partridge (aux choux, with
cabbage and sausage-meat).
Perdreaux, young partridges.
Caille, quail.
Filet de chevreuil, roast venison.
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