I have now a sister-in-law who is the daughter of a dean, but who wants to become an actress.

1st November.

Since writing the above the Café Royal has definitely taken its place once again as one of the first-class restaurants of London. Little Oddenino has continued making improvements, putting in a lift, making a cloak-room, and adding generally to the comfort of the place.

I asked the little man to send me the menu of a dinner given to the late Mr. "Barney" Barnato before he started on his ill-starred journey to the Cape, and also to ask M. Charles to give me the recette of the soles Waleska. M. Oddenino sent me a menu, which is a good specimen of a Café Royal dinner for a large party; but which I do not recognise as the Barnato menu, and also the recette for filets de sole St-Augustin—named after him, for his "front name" is August—the very latest delicacy in fish.

Here are menu and recette—

Solera 1852Hors-d'œuvre Russe
Huîtres natives
Consommé Prince de Galles
Turbotin à la Polignac
Veuve Clicquot 1889Suprême de volaille à la Montpensier
Côtelette d'agneau de lait à la Régence
Corbeille de pommes soufflée
Giesler 1884Parfait de foie gras
Extra dryBécassine rôtie sur canapé
Salade de cœur de laitue
Château Lafite 1875Nageoires de tortue à l'Américaine
Martinez 1863Asperges nouvelles Anglaise. Sauce mousseline.
Ananas glacé
Soufflé au fromage
Grande Fin Champagne, Corbeilles de fruits
Waterloo 1815Café

Here is the recette of the filets de sole St-Augustin, to which both M. Charles, the chef, and M. Oddenino, its godfather, have set their signature—

Recettes de filets de sole St-Augustin

Prenez une belle sole bien fraîche, enlevez-en les filets, pliez-les en deux, mettez-les dans une casserole avec un morceau de beurre, sel, poivre et un bon verre de champagne.