Again, a case involving lackeys and valets. Several individuals are  
mentioned here, but the story that emerges tends to center on Lebel (who may,  given 
the dates here, have been denounced by Petit). His is the kind of arrest  of a 
minor player that makes numerous more prominent persons nervous. Merely  being 
mentioned in such a case would lead people to draw conclusions. Regarding  
the letter to Tallard, for instance, Ravaisson notes:
Pontchartrain's concern that Desforges be  
interrogated secretly grows directly from his concern for any families whose  
members may be mentioned.
 
Lebel's very dense deposition does indeed include names of people known  from 
other sources as sodomites (not to mention some rather catty gossip). It  
should not be forgotten however that he probably thought it was in his best  
interest to provide as many names as possible.
 
Overall, this set of documents reads almost like a novel, with a broad  sweep 
including both tragic and comic elements, an unusually comprehensive look  at 
the "sodomite scene" of the period and elements of prostitution and child  
molestation mentioned alongside of enthusiastically consensual activity. It also 
 includes the literary trick of leaving unexplained holes in the narrative, 
which  in this case were probably due to the chaotic state of the files 
following the  fall of the Bastille.
 
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| From CHEZ JIM Books: An EIGHTEENTH CENTURY VEGETARIAN COOKBOOK:
 APRES MOI LE DESSERT - VOLUME II
 and a history of the CROISSANT:
 AUGUST ZANG AND THE FRENCH CROISSANT
 
 
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   18th CENTURY RECIPE: Meal for 10-12: Terrine of Partridge with Cabbage   A terrine is an earthenware pot, most often round, it seems, in the  
eighteenth century, and, in earlier times, a chamber pot as well (hopefully the  two 
uses were not often confused.) It was also a type of cooked dish. Today, if  
you order a terrine, it will be hard to distinguish from a paté (many of which  
are served in elongated earthenware pots). The Larousse Gastronomique says  
firmly this must be served cold. But the Old Regime terrine was closer to a  
stew, and served hot (a crock pot, or the dishes served in crockery in some  
Asian restaurants, might be considered modern equivalents). It may be that, over  
the years, cooks discovered that the dish improved when left to cool and  
settle. Though the Nouveau Cuisinier Royal et Bourgeois lists this entrée as the  
first (after the centerpiece) in the first service for its model meal, it only  
includes one recipe for a terrine per se (463, 1705 ed): TERRINE
 What is called a Terrine, is a very substantial Entrée: here is what it is.  
One must have six Quail, four young Pigeons, two Chickens & a Quarter of  
Mutton cut into pieces. Put to cook on the coals in a terrine, on a low fire,  
with strips of lard in the bottom, to keep it from burning; ; or small lard cut  
into pieces. Once cooked, skim off the grease, & put in its place good Veal  
juice, blanched & cooked hearts of lettuce, a little puree of green peas,  with 
peas or asperagus tips. Let them cook together a bit longer, & and only  
serve after skimming well.
 A nineteenth century dictionary, the Dictionnaire General de la Cuisine  
Ancienne et Moderne (1853), offers this recipe for "old" - eighteenth century?  
- style terrine (485): Terrine in the old style - Cook a plump chicken, a partridge, the saddle  
of a hare, a rump of veal and a rump of mutton in bouillon, all larded with  
moderately thick lard seasoned with fines herbes and spices. Let all this boil  
together. Then peel grilled chestnuts, clean them properly and put them to 
cook  with the meat. Close the terrine tightly and seal it with firm dough so 
that all  this cooks in its juices. Skim the fat off the sauce before serving it 
and add  in then a glass of Canary wine. These recipes give a good idea of the old version of a terrine. None of  
these works offers one specifically for partridge with cabbage, but the  
combination otherwise occurs frequently. The following recipe might do perfectly  well 
on its own, but could also be adapted to a terrine: Partridge with Cabbage
 Take three old partridge; after having cleaned them, truss them like  
chickens; lard them with large strips of lard, seasoned with salt, pepper, fine  
spices, grated and strained aromatics, parsley and chopped spring onions; line a  
casserole with some bits of veal, two carrots, two onions and a half-clove of  
garlic; put your partridges on it, cover them with strips of lard; pour some  
good bases over them, or some bouillon or consomme; put your casserole on the 
 fire, take it off; cover it with a round of buttered paper, as well as its  
cover; put it on the work surface, with fire under it and hot cinders on it; 
let  it cook an hour or an hour and a quarter; then prepare the cabbage [see 
below  for preparation], in which you will cook a cervalas and a piece of small 
lard;  pare thirty red carrots, as many turnips; give them the diameter of a 
one franc  piece (their length must be of the height of the mold I am going to 
mention);  blanch these vegetables; drain them and let them cook in consommé, 
with a pinch  of sugar to remove the bitterness; having let your cervelas and 
your lard cool,  take a mold; butter it; put in the bottom a round of white 
paper and a band of  paper around your mold inside and of its height; cut your 
cervelas into pieces  like coins and your lard into slices, the thickness of 
your cervelas; put in the  center of the mold a piece of cervelas; arrange 
around it slices of your lard,  and so garnish the bottom of your mold with circles 
of lard and your pieces of  cervelas; lay out around your mold your sticks of 
carrots and turnips, mixing  them together and tightening them one against 
the other; press your cabbages,  garnish the bottom of your mold with them, and 
continue to garnish the sides  with them like a kind of counter wall, so to 
speak; leave a hollow in the middle  to put your partridges in; put them in the 
bottom on their stomachs; fill your  mold with cabbages, cutting back anything 
that spills over, and press them down,  in order to give them a firm 
consistency, so that in turning out your  partridges, your decoration will not be 
disturbed; put a cover on this mold, and  keep your partridges warm in a 
double-boiler; strain their stock through a silk  strainer; add in three skimming 
spoons of worked Spanish sauce...; let your  sauce cook, skim it, reduce it to the 
consistency of a demi-glace; turn your  chartreuse over on your dish, remove 
the paper, drain it carefully, sponge off  the moisture, as as well as 
possible, with the corner of a cloth; sauce it with  your reduction, and serve.
 
 Take two or three cabbages; cut them into quarters; wash-them; blanche  
them: when done, let them cool: bind them; put them in a stewpot; moisten them  
with bouillon: if you have a hot coal [?] or some good stocks, use them; add in  
some carrots, two or three onions, including one stuck with three cloves, a  
garlic clove, laurel, thyme; what's more, so that your cabbage are well filled 
 out, add in the last of your stewpot; let them simmer three or four 
hours;drain  them on a white cloth; squeeze them to get the grease out in giving them 
the  form of a rolling pin...
 Beauvilliers, L'Art du Cuisinier (I, 275-277, 108-109)
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