After an Informal Party

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About
  • Soupe aux choux
  • Mixed cold meats
  • Salad
  • Dessert coffee

Nothing better, say at 3 o’clock in the morning, than a boiling hot soupe au choux and cold meat, with a very fresh, crisp salad. And you should drink with this one of those little white or pink wines from Anjou or Touraine, which have such a pleasant, sharp taste. Strong, black coffee on the top of it and you will feel ready to start again, whatever you may have been doing, or walk home all the way.

This is more suitable, though, for Chelsea than for Bayswater— unless the inhabitants of this “highly desirable district” happen to feel, for once, “delightfully Bohemian.”