Caricature by Andre
Gill
Le Baron Brisse - Cover Illustration
for La Lune April 14, 1867 showing the Baron
roasting on a spit.
Le Baron Brisse was a notable celebrity
of the Second Empire and a good friend of Alexandre
Dumas. He wrote on food for Le Figaro and La
Liberte.
Baron Brisse's cookbook "Three Hundred
and Sixty-Six Menus and Twelve Hundred Recipes"
was an indispensible guide to French cuisine.
Andre Gill
(1840- 1885)
Andre Gill was one of the great French caricaturists
of the 19th Century. His amusing portraits of
the great figures of his time - Charles Darwin,
Victor Hugo, Jules Verne, - typically showed
them with immense heads on tiny bodies, a style
often copied later. Gill notably also painted
the rabbit on the Lapin Agile (which was originally
the Lapin a Gill - or Gill's rabbit), the famous
Montmartre bar frequented by Picasso and other
artists.
Dimensions: 18.5 X 12.5 inches
Conditons: There is a crease just under the
title La Lune. Small piece of missing paper
at the edge of the paper where the line seperates
the page. Rough edges.
Notable QUOTES from Baron Brisse
A host at a table where a guest is obliged
to ask, is a host dishonored.”
La Petite Cuisine, du baron Brisse (1870)
“One must always welcome guests sincerely,
with a certain effusion of the heart, for when
they come to your table they must already be
happy with you.”
La Petite Cuisine, du baron Brisse (1870)
Text below the caricature reads: "Recette
pour accommoder un baron. (Recipe fit for a
Baron)
Depuis un an que j'ai l'honneur de rediger,
chaque semaine, le menu de la Lune, nombre
de personnes me demandent ce que j'entends par
un BARON BRISSE: L'entree dans une salle a manger
d'un baron copieux sortant de broche est un
triomphe síl a ete engraisse a la
Liberte, et s'il n'est age que de soixante-dix
ans.
Par son excellence et son prix toujours eleve,
le baron de la Liberte constitue un mets des
plus serieux, digne des plus respectueux regards
de la solicitude la mieux entendue.
Un bon principe, et c'est le mien, consite
a avoir chacun raison de son baron. S'il est
trop gros, la tache est rude, mais on y arrive
sans trop d d'efforts avec la recette suivante:
Videz, flambez, troussez, embrochez, couronnez
de roses, et faites le bien rendre: poivrez
et servez dans son jus avec adjonction dúne
bonne reclame.
