comme il faut, aristocratie, here

4. potages bisques, i. e. soups in which milk is used. potage à la reine, a kind of rich, thick soup.

5. truffes. The question, as well as that on page 55, line 7, shows ignorance of délicate cookery.

Page 53. — 1. relevé, " remove" second course.

2. quelle contenance faire, what to do with himself i. e. feeling embarassed.

3. carpe, etc., Rhenish carp in Chambord sauce garnished with truffles.

Page 54.— I. crevettes, etc., shrimps curled like ear rings.