Our author is great upon salads and sauces,
To cool our hot palates, or tittivate _fauces_;
Here is all you need learn about GOUFFÉ'S _Béarnaise_,
And a charming receipt for the _Sauce Hollandaise_.
In England we know that in sauces we're weak,
And we've never attained to the _cuisine classique_;
But French Seigneurs of old gave full rein to their wishes,
And live on immortal in delicate dishes.

We are told how to give and receive invitations,
And eke how a table may need decorations.
We agree with the author who says when you dine,
It is very much better to stick to one wine,
Be it ruddy Bordeaux or the driest Champagne,
Let the latter be cool but your ice is no gain.
While on coffee and tea he is sound as a bell,
With all dexterous dodges for making them well.

No man ever escaped--to a cook who did wrong,
For his art ranks so high, said MENANDER's old song.
And the ancients we know loved both oysters and pullets,
When the [Greek: oinos kekramenos] slipped down their gullets.
While here is a man to have joined them when roses,
In classical fashion, were cocked o'er their noses.
So we'll take leave of CHILD and his capital book,
With a "Bon appetit" to the _gourmet_ and cook.

* * * * *

A CHRISTMAS CAROL.--(BY A DISAPPOINTED CHURCH-DECORATOR.)