Nature and Art — 485
A worthy English agriculturist visited the great dinner-table of the Astor House Hotel, in New York, and took up the bill of fare. His eye caught up the names of its, to him, unknown dishes:—“Soupe à la Flamande”—“Soupe à la Creci”—“Langue de Boeuf piquée”—“Pieds de Cochon à la Ste. Ménéhould”—“Patés de sanglier”—“Patés à la gelée de volailles”—“Les cannelons de crème glacée.” It was too much for his simple heart, and laying down the scarlet-bound volume in disgust, he cried to the waiter, “Here, my good man, I shall go back to first principles! Give us some beans and bacon!”