Poor Dinner-giving Snobs! you don't know what small
thanks you get for all your pains and money! How we Dining-out Snobs
sneer at your cookery, and pooh-pooh your old hock, and are incredulous
about your four-and-six-penny champagne, and know that the side-dishes
of to-day are RECHAUFFES from the dinner of yesterday, and mark how
certain dishes are whisked off the table untasted, so that they may
figure at the banquet tomorrow. Whenever, for my part, I see the head
man particularly anxious to ESCAMOTER a fricandeau or a blanc-mange, I
always call out, and insist upon massacring it with a spoon. All this
sort of conduct makes one popular with the Dinner-giving Snob. One
friend of mine, I know, has made a prodigious sensation in good society,
by announcing apropos of certain dishes when offered to him, that he
never eats aspic except at Lord Tittup's, and that Lady Jimmy's CHEF is
the only man in London who knows how to dress--FILET EN SERPENTEAU--or
SUPREME DE VOLAILLE AUX TRUFFES.
CHAPTER XX--DINNER-GIVING SNOBS FURTHER CONSIDERED
If my friends would but follow the present prevailing fashion, I think
they ought to give me a testimonial for the paper on Dinner-giving
Snobs, which I am now writing. What do you say now to a handsome
comfortable dinner-service of plate (NOT including plates, for I hold
silver plates to be sheer wantonness, and would almost as soon think of
silver teacups), a couple of neat teapots, a coffeepot, trays, &c.
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