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Look at him as he enters the Café de Paris to eat his purée à la Condé, and his ���ܱ��ê���� de volaille, and his filet de chevreuil piqué aux truffes, and you would say that he is not only the prime, but the favorite minister of Louis Napoleon, par la grace de Dieu et Monsieur le Docteur Président de la République.

Suprême sauce gives its name to several dishes dear to epicures—���ܱ��ê���� de volaille, ���ܱ��ê���� de Toulouse, etc.

He would quote Byron’s “Russia’s mighty Empress Behaved no better than a common sempstress;” “there was an old-fashioned sacredness, which, however foolish intrinsically, was still useful, in our title of ‘The Queen’; nor do we see the policy of adding a Suprême de Volaille to the bread and wine of our Sacrament.”

The suprème de volaille was very good—uncommon, and the sweets were better than Moufflet's sweets.

Immense vases and candelabras of alabaster were placed at different distances on the table, and hundreds of porcelain dishes were filled with sweetmeats and fruits-sweetmeats of every description, from the little meringue called "mouthful for a queen," to the blancmanger made of supreme de volaille and milk.