PARIS DINNER PARTIES

Ashburton Guardian, Volume VII, Issue 1840, 14 May 1888, Page 3

PARIS DINNER PARTIES

1 * ■ A writer on this subject m the "Table" aays ; — Of attempts at originality of which French society haa not approved let nothing here be said. Amongst acoepted ooveltieß must be mentioned en premiere ligne the now general faahlon of much silver bric-a brae upon the tables ; to eaoh guest a' tiny allver salt-cellar, of a different ahape to eaoh cover, tbis In the shape of a mirmlte, this of a sauoepan, that of a shell ; alao, at small familiar dinners, to eaoh guest a little butter-dish, also of allver, m a fanciful shape, and a tiny knife thereto—an exoellent addition to the table when oysters are served, and pretty withal, also appetising with the Ice-apangled pat of yellow butter, m the sliver shell. Still at the diner intime, In front of the hoat the mustard pot, the pepper mill ; yonder a allver pickle jar. The table Bhould resemble a children's feaat. Lilliputian trifles everywhere. Candles are muoh uaed now, with tinted shades, In silver oandleatlcka. The light iB pleasanter, while the arrangemant has a moro eorreot appearance than any other. At grand dluner parties the moßt luxury poasible ia the order of the day. It la m these years a matter of serious consideration the giving of a fashionable dinner party, the expenses being enormous, Inoludlng wines, flowers, andjhe indeflpensable orchestra, It la safe to assert that a fashionable dinner of 20 or 30 covers In a good house costs the enter* tainera a minimum of five louts a head. Candelabra of silver or gold are muoh used. It Is the object to have aa muoh light as possible. Rare and recherche fl-jwero and fruits are Bought for at no matter what expense. It is indifferent whether the flowers be beautiful or the fruita of pleasant savour, provided they be costly and unique, It is the role of O.'eopatra swallowing a pearl for carelessness and caprice that the Parisian hoßteßf, If she wonld keep m tho mouvement has to play to-day. Hors d,ceuvrea are now almost Invariable served In tho Russian way. No dinner beglna well nowadays whioh is not preceded by oaviara smoked salmon, and Russian cordials. The host muat also play the oostly role of Monte Ohrlsto, and Chore mast be at leaot one unique and rare dtoh on the menu— a sterlet, r bustard, a cui&sot of bear, a roti de cerf. Foie grccs should be served on luminous Ice, either m slices on a large block, or m rounds on a pyramid of illuminated loe. The ice la whito or tinted au choix and la of beautiful effect. As to the menu cards, no present novelties are to be noticed. At good houaea the menu is printed on rough edged paper, tbe guest's name being written m illuminated text at the right hand oorner. In the important matter of decorations a novelty exists ln the garlands looping from the central chandelier round the oande'abra. The garlands should be made of greenery with costly blooms, and tied with bowd of various colored silks at Intervals. To oomplete this style ' of decoration a large epergne, full of growing flowers, ahould be placed before the hostess. The " unique " style Ib to plaoe one most costly flower before eaoh guest, each flower dllTo ont of ita kind, aod each to be placed m a unique and ooßtly boiiyueticr, At one hcuae the aole decoration was a aiagla orchid, of priceless value, m a littlo Venetian glaBS standing m the centre of the table,