The Physiology of Taste by Brillat Savarin (bearly read books txt) 📖

left me and did not return, but after a few minutes a little

fat man entered, who hovered around the kitchen, lifted up the

covers and disappeared.

 

“Ah, ha!” said I. The tiler has come to look at me. I began to

hope, for I knew my appearance was not repulsive. My heart beat

quickly as a candidate’s does after the ballot-box is opened, and

before he knows the result, when the landlord told me the

gentlemen only waited for me to sit down.

 

I went at once, and was received in the most flattering manner.

 

The dinner was glorious, I will not describe it, but only refer to

an admirable fricassee of chicken not often seen in such

perfection in the country. It had so many truffles that it would

have revived an old Titan.

 

We sang, danced, etc., and passed the evening pleasantly.

 

[The translator here omits half a dozen songs, which are

essentially French, and which no one can do justice to in another

tongue.]

 

H. … DE P …

 

I believe I am the first person who ever conceived the idea of a

gastronomical academy. I am afraid, however, I was a little in

advance of the day, as people may judge by what took place fifteen

years afterwards.

 

The President, H. de P., the ideas of whom braved every age and

era, speaking to three of the most enlightened men of his age,

(Laplace, Chaptal, and Berthollet,) said “I look in the history of

the discovery of a new dish, which prolongs our pleasures, as far

more important than the discovery of a new star.”

 

I shall never think science sufficiently honored until I see a

cook in the first class of the institute.

 

The good old President was always delighted when he thought of his

labor. He always wished to furnish me an epigraph, not like that

which made Montesquieu a member of the academy. I therefore, wrote

several verses about it, but to be copied.

 

Dans ses doctes travaux il fut infatigable;

 

Il eut de grands emplois, qu’il remplit dignement:

 

Et quoiqu’il filt profond, erudit et savant,

 

Il ne se crut jamais dispense d’etre aimable.

 

CONCLUSION.

 

My work is now done, yet I am not a bit out of breath.

 

I could give my readers countless stories, but all is now over,

and as my book is for all time, those who will read it now will

know nothing of those for whom I write.

 

Let the Professor here end his work.

 

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