Neufchatel (1816); Boulllion, Creamerie

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NEUFCHATEL

A PICTURE OF PARIS
by Louis Tronchet
Paris: Galignani
1816(?)

Pg. 296:   Veal cutlet, _en papillote_...
               _Matelotte_ of eel and carp...
(OED has 1818 for this "papillote--ed.)

Pg. 298:  Ditto, Neuf-Chatel...
(OED has 1865 for "Neufchatel" cheese--ed.)

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BOUILLON, CREAMERY

STANFORD'S PARIS GUIDE
New Edition
London: Edward Stanford
1858

Pg. 33:  In the morning, the true breakfast, or _matinee_, as it is called,
generally consists of a single cup of coffee or chocolate, without any solid
food, or at most a small roll.

Pg. 35:  BREAKFAST (MATINEE) CREAMERIES...

Pg. 37:  RESTAURANTS, WITH PRICE AND BILL OF FARE, BOTH FIXED...
(Almost "prix fixe," which OED has from 1883--ed.)

Pg. 42:  The following extract from the principal tariff will give an idea of
the cost of dining at these _Etablissements de bouillon:_...


COOK'S GUIDE TO PARIS
New Edition
London: Thomas Cook & Son
1893

Pg. 12:  These establishments are known as _buillons_, as distinguished from
cafes and restaurants, because, originally, the bill of faree consisted of
broth, followed by the meat which formed its essence.  The cheapest kind of
eating-hourse _a la carte_, in Paris, is the Creamerie, chiefly followed by
the working class.

Pg. 12:  The Palais Royal is the natural home of the "Prix Fixe."

Pg. 124:  A small cup of black coffee, with brandy (40c to 60c) is called a
"petit noir."  A glass of coffee, either black or with milk, is known as a
"mazagran" (40c to 50c).

Pg. 125:
      _CREAMERIES._
   There are two sorts of _cremeries_ in Paris--the clean, respectable
establishment for the supply of milk, butter, eggs, cheese, and fruit
(sometimes called _laiteries_), and the _cremerie_ where coachmen, workmen,
and the poorer class board.  This class of restaurant is a lower class of
_boullion_, the provisions supplied are of the poorest description, and the
cooking is excrable.  The coffee, however, supplied from 5 a.m. at 20 cents
to 25 cents per cup, and _petit pains_ at 5c, _each_, at 20 cents to 25 cents
per cap, and _petite pains_ at 5c. each, may at a pinch be taken, without
much risk.

Pg. 140:  Restaurants are of four classes. (...) Next to the _Restaurant a la
carte_ is the Bouillon_, a cheap and popular place of resort conducted on the
same principle--that is, each article charged separately,  These
establishments originally supplied only soup, and meat which was boiled in
it; but their _menu_ now contains a very fair veriety of dishes.  The third
description is the _Restaurant a prix fixe_--that is to say, an establishment
where the repast, including wine, is supplied for a fixed sum.  Lastly, there
are the _Creameries_, of which the less said the better.