How brown and tempting they looked, their capacious
bosoms giving rich promise of high-seasoned dressing within, and looking
larger by comparison with the tiny reed-birds beside them, which lay cosily
on the golden toast, looking as much as to say, "If you want something to
remember for ever, come and give me a bite!"
Then there were dishes of stewed terrapin, into which the initiated dipped
at once, and to which they for some time gave their undivided attention,
oblivious, apparently, of the fact that there was a dish of chicken-salad
close beside them.
Then there were oysters in every variety--silver dishes containing them
stewed, their fragrant macey odour wafting itself upward, and causing
watery sensations about the mouth. Waiters were constantly rushing into the
room, bringing dishes of them fried so richly brown, so smoking hot, that
no man with a heart in his bosom could possibly refuse them. Then there
were glass dishes of them pickled, with little black spots of allspice
floating on the pearly liquid that contained them. And lastly, oysters
broiled, whose delicious flavour exceeds my powers of description--these,
with ham and tongue, were the solid comforts. There were other things,
however, to which one could turn when the appetite grew more dainty; there
were jellies, blancmange, chocolate cream, biscuit glace, peach ice,
vanilla ice, orange-water ice, brandy peaches, preserved strawberries and
pines; not to say a word of towers of candy, bonbons, kisses, champagne,
Rhine wine, sparkling Catawba, liquors, and a man in the corner making
sherry cobblers of wondrous flavour, under the especial supervision of
Kinch; on the whole, it was an American supper, got up regardless of
expense--and whoever has been to such an entertainment knows very well what
an American supper is.
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