Vatel--Yes, Monsieur, and I venture to say that the menu would not be disowned by my illustrious ancestor himself. It is really a work of art, and Monsieur Poirier will be astonished.
Poirier--Have you the menu with you?
Vatel--No, Monsieur, it is being copied; but I know it by heart.
Poirier--Then recite it to me.
Vatel--Le potage aux ravioles à l'Italienne et le potage à l'orge à la Marie Stuart.
Poirier--You will replace these unknown concoctions by a good meat soup, with some vegetables on a plate.
Vatel--What, Monsieur?
Poirier--I mean it. Go on.
Vatel--Relevé. La carpe du Rhin à la Lithuanienne, les poulardes à la Godard--le filet de boeuf braisé aux raisins à la Napolitaine, le jambon de Westphalie, rotie madère.
Poirier--Here is a simpler and far more sensible fish course: brill with caper sauce--then Bayonne ham with spinach, and a savory stew of bird, with well-browned rabbit.