MENU DU DÉJEUNER
Crevettes Roses.
Consommé en Gelée.
Salade de Poisson.
Truite froide. Sauce Rémoulade.
Filet de Bœuf aux Légumes Glacés.
Poulet Provençale.
Salade Miladi.
Pêches Daisy Miller.
Coupe Jacques.
Café Glacé.
The following little story from Mr. G. W. E. Russell’s “Londoner’s Logbook” has a delightful gastronomical moral, which might be adopted, with advantage, by many hosts of to-day: “‘Come and dine at eight—pot-luck, you know. Don’t dress.’ That hospitable formula recalls a genial knight who dwelt in Berkeley Square, and, applying his whole mind to the subject of dinners, attained to high perfection in the art of giving them. Two benevolent practices of his invention linger pleasantly in the memory. He caused each course to begin at a different point at the table, so that every guest in turn got the first chance at a dish. He dealt out the asparagus like cards, an equal number of pieces to each guest; and if on completion of the deal he saw that any one had got smaller pieces than his neighbours, he used the residue to redress the inequality. Surely such are those actions of the just which smell sweet and blossom in the dust.”
CHAPTER VII
OYSTERS
“Tom, whom to-day no noise stirs,
Lies buried in these cloisters;
If at the last trump
He does not quickly jump;