These are the recettes of suprême de sole Trocadéro and Saddle of Lamb à la Pera—
Suprêmes de Sole Trocadéro
Take two fillets of soles and stuff them with fish forced meat, put one slice of smoked salmon on the top of each, roll them together, then take a small sauté pan well buttered, and place the fillets in it, with salt, pepper, half a wineglassful of white wine, and the juice of half a lemon, cover it and let it simmer for from eighteen to twenty minutes. Dress them on a silver dish, and cover one fillet with real Dutch sauce mixed with some of the fish gravy, the second fillet you cover with real lobster sauce. Place one slice of truffles on each fillet and serve very hot.
Saddle of Lamb à la Pera
Take one saddle of lamb, and place it in an earthenware roasting-dish and cook for about three-quarters of an hour. Prepare carrots, turnips, and potatoes in fancy shape, and half cook them, place them in bouquets round the saddle and put it back in the oven for twenty minutes. Prepare some stuffed aubergines in rows on the top of the saddle, the peas and French beans between each. To be served with a strong sherry sauce.
[CHAPTER XVI]
THE AMERICAN BAR, CRITERION (PICCADILLY CIRCUS)
It was half-past seven, or it may have been even a little later, when I encountered the recorder of racing romances wandering along the eastern half-mile of Piccadilly, and both he and I had been too indolent to get into the conventional sables. To him it was a matter of no moment. Many racing campaigns had so "taken the corners off" him that, like that excellent warrior, but distinctly casual diner, Frederick the Great, he could sit himself down in any garb and return grateful thanks to Heaven for enough salt beef and cabbage for a meal—which may go to prove either that Frederick should have been enshrined among the martyrs, or that salt beef has monstrously degenerated.