Note 93-§ — Chapter VII · BROTHS AND SOUPS.

Foreigners have strange notions of English taste, on which one of their culinary professors has made the following comment: “the organ of taste in these ISLANDERS is very different from our delicate palates; and sauce that would excoriate the palate of a Frenchman, would be hardly piquante enough to make any impression on that of an Englishman; thus they prefer port to claret,” &c. As far as concerns our drinking, we wish there was not quite so much truth in Monsieur’s remarks, but the characteristic of the French and English kitchen is sauce without substance, and substance without sauce.