held at a well-known city house.
| Vins. | Hors d’Œuvres. |
| Crevettes. Thon Mariné. Beurre. | |
| Radis. | |
| Potages. | |
| Madère. | Tortue Claire et Liée. |
| Gras de Tortue Vert. | |
| Relevés de Tortue. | |
| Ponche Glacé. | Ailerons aux fines Herbes. |
| Côtelettes à la Périgueux. | |
| Poissons. | |
| Souché de Saumon. | |
| Schloss Johannisberg. | Turbot au Vin Blanc. |
| Blanchaille Nature et Kari. | |
| Entrées. | |
| Amontillado. | Suprême de Ris de Veau à la Princesse. |
| Aspic de Homard. | |
| Champagne. | Relevés. |
| Piper Heidsieck, 1884. | Venaison, Sauce Groseille. |
| Boll et Cie., 1884. | York Ham au Champagne. |
| Burgundy. | Poulardes à l’Estragon. |
| Romanée, 1855. | —— |
| Asperges. Haricots Verts. | |
| Pommes Rissoliées. | |
| Rôt. | |
| Port, 1851. | Canetons de Rouen. |
| Entremets. | |
| Claret. | Ananas à la Créole. Patisserie Parisienne. |
| Château Léoville. | Gelées Panachées. |
| Glace. | |
| Liqueurs. | Soufflés aux Fraises. |
| Dessert, etc. |
And some of the younger officers complained bitterly at having to pay £1:1s. for the privilege of “larking” over such a course!
There are only three faults I can find in the above programme: (1) Confusion to the man who expects the British Army to swallow green fat in French. (2) Whitebait is far too delicately flavoured a fowl to curry. (3) Too much eating and drinking.
City Dinners
are for the most part an infliction (or affliction) on the diner. With more than fourscore sitting at meat, the miracle of the loaves and fishes is repeated—with, frequently, the fish left out.
“I give you my word, dear old chappie,” once exclaimed a gilded youth who had been assisting at one of these functions, to the writer, “all I could get hold of, during the struggle, was an orange and a cold plate!”
The great and powerful system of