Soup—terrapin with quail eggs and onions
Baked fish with sea-hedgehog paste
Raw fish with horseradish and eutrema root
Fried prawns and deep-sea eels
Duck, fish-cake and vegetables in egg soup, steamed
Roast duck with relishes
When this much had been served the nesans took up the little tables from in front of us and went trooping out of the room. As I had already eaten what amounted to about three normal dinners, I concluded that the meal was over, but not so. In they came again bearing other little lacquered tables of the same pattern as the first, but slightly smaller; whereupon, as it seemed to me, an entire second luncheon was served. The menu was as follows:
SECOND TABLE
Hors d'œuvres—Vegetables
Fish consommé