CAROTTE DU RESTAURANT. - J'offrirai à monsieur un petit dîner distingué et pas cher. - Très bien! - Six douzaines marennes, haut Soterne, comme monsieur prend toujours; bisque d'écrevisses, barbue, chevreuil, Bordeaux-laffitte..... - Diable! dites donc..... - A douze francs, comme la dernière fois; un petit faisan, asperges, un souflé et du Sillery frappé, comme monsieur le prend toujours. Etonné, ébloui, vexé, flatté l'amphitrion; est enfoncé.
CAROTTE DU RESTAURANT. - J'offrirai à monsieur un petit dîner distingué et pas cher. - Très bien! - Six douzaines marennes, haut Soterne, comme monsieur prend toujours; bisque d'écrevisses, barbue, chevreuil, Bordeaux-laffitte..... - Diable! dites donc..... - A douze francs, comme la dernière fois; un petit faisan, asperges, un souflé et du Sillery frappé, comme monsieur le prend toujours. Etonné, ébloui, vexé, flatté l'amphitrion; est enfoncé.
Title (alt.):
Charivari. RESTAURANT HOAX. - Allow me to offer you Gentlemen a dinner, distinguished and not too expensive. - Very well. - Six dozen oysters, a bottle of Haut Sauterne, like Monsieur always takes; soup of crayfish, venison and Bordeaux-Laffitte. - The Devil! I say... - At 12 Francs, like last time, a little pheasant, asparagus, a soufflé and iced Sillery... Just like Monsieur always takes. Amazed, embarrassed, flattered...the castle has been taken.
Description:
A waiter flatters his regular customer into ordering a lot of food.
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Place of origin:
Paris
Notes:
2nd state.
Published in: Le Charivari, March 30, 1844.
Notes (acquisition):
Donated by: Benjamin A. and Julia M. Trustman, 1959.