"Certainly, sir, if necessary," the man answered. "Of course you're not in the habit of dining at home, and you've not got your own things. That is if you mean a proper little dinner, sir."
"I do, I do, William," his master answered hurriedly.
"But, there, that needn't matter," the man answered, "we can have everything in if you like, sir."
"That will be best," Charliewood answered. "I leave everything to you, William. Except," he added as an afterthought, "the menu. I want a small dinner, William, but quite good. Shall we say a little bisque for the soup? Then perhaps a small Normandy sole. Afterwards a chicken cooked en casserole. As an entrée some white truffles stewed in Sillery—you can get them in glass jars from Falkland & Masons—and then a morsel of Brie and some coffee. That will do, I think."
"And about the wine, sir?" said William, astonished at these unaccustomed preparations, and inwardly resolving that Mr. Eustace Charliewood had discovered a very brightly plumed pigeon to pluck.
"Oh, about the wine! Well, I think I'll see to that myself. I'll have it sent up from the club. You've an ice-pail for the champagne, haven't you, William?"
"Yes, sir, we certainly have that."
"Very good then. We'll say at eight then."
William bowed and withdrew.
All that day the various members of this or that fast and exclusive club round about St. James's Street, noticed that Eustace Charliewood was out of form. His conversation and his greetings were not so imperturbably cheerful and suave as usual. He took no interest in the absorbing question as to whether young Harry Rayke—the Earl of Spaydes' son—would after all propose to Lithia Varallette, the well-known musical comedy girl. The head waiter of the Baobab Club noticed Mr. Charliewood was off his food, and everybody with whom the man about town came in contact said that "Richard was by no means himself."