PARIS MANNERS AND PARIS COOKERY.

Auckland Star, Volume I, Issue 200, 30 August 1870, Page 2

PARIS MANNERS AND PARIS COOKERY.

The principal changes that a dozen years have wrought in Paris are, that the whole population of the boulevards have become fat; and that the tripping little grisette, with her pretty cap and neat, inexpensive dress, has dis*. appeared from the streets, and been replaced r by the demoiselle dv magazin, who dress in a, yellow-braided jacket and high heeled boots. In like manner the brisk little fellows "who live on fried potatoes and vaudevilles, and | went humming about the shop work, hav^ become discontented prigs with mutfon-chpp; whiskers, who pass their evenings in organising strikes, and the rest oi their time in dreaming of une sSrieuse sociale. One observes, also, the decline and fall of French cookery.: This plump people, though they have grown so round, no longer imagine delicate dishes, as in the hungry days before the first revolution when they all had such empty stomachs and such empty minds. They have become 80----satiated with succulent food as to be indifferent to the finer arts of the kitchen. No new culinary invention of world-wide reputatibn has been discovered in Paris since the - " Mayonnaise';" and every reeent addition to*. French fashionable dinners is of foreign importation. There is a grievous list of them' _ " Romp steak ala moelle"—a thick chunk of tough beef with clumps of marrow lying' ;! in a glutinous lake of brown sauce ; hard knobs of roast mutton ; hash. Finally, even turtle soup, melted butter, cayenne pepper and hot gin-and-water have made their appearance at, . the best tables. Tha hot gin-and-water i» J indeed called " krock," but under this name it is nationalized; and its effect on the, lively Parisian temperament is to make it suddenly and wildly boisterous. '