If the Messrs. Krehl counsel small dinners in the salle, they do not always do so for the private rooms upstairs. This is the menu of a dinner at which H.R.H. the Prince of Wales was present:—
Œufs à la Kavigote
(Vodkhi).
Bisque d'écrevisses. Consommé Okra.
Rougets à la Muscovite.
Selle de mouton de Galles.
Haricots panachés. Tomates au gratin.
Pommes soufflées.
Timbale Lucullus.
Fonds d'artichauts. Crème pistache.
Grouse.
Salad Rachel.
Biscuit glacé à la Verrey.
Soufflé de laitances.
Dessert.
Mr. Krehl gave me the recette of the timbales à la Lucullus. Here it is—
Timbale Lucullus
La garniture Lucullus se compose de: crêtes de coq, rognons de coq, truffes en lames, quenelles de volaille truffées, champignons, foie gras dans une demi-glace bien réduite, un filet de madère, et un jus de truffes.
The Lucullus garnish is composed of cocks' combs, cocks' kidneys, truffles cut in slices, chicken quenelles, made with truffles, mushrooms, foie-gras well stewed down in a semi-liquid glaze,[1] with just a suspicion of Madeira, and a gravy made from truffles.
[1] Or a glaze which has not been boiled down so as to make it a very stiff jelly.