Amongst the specialities of the house are _Pomme Otero_ and _Pomme
Georgette_, both created, I fancy, by Joseph when he was at Paillard's,
_Homard Cardinal_, _Filet de Sole a la Russe_, _Sole Paillard_, _Filet
de Sole Kotchoubey_, _Timbale de queues d'Ecrevisses Mantua_, _Cote de
Boeuf braise Empire_, _Pommes Macaire_, _Filet Paillard_, _Supreme de
Volaille Grand Duc_, _Rouennais Paillard_, _Baron d'agneau Henri IV._,
_Poularde Archiduc_, _Poularde a la Derby_, _Poularde Wladimir_, _Filet
de Selle Czarine_, _Becasse au Fumet_, _Rouennais a la Presse_,
_Terrine de Foie Gras a la gelee au Porto_, _Perdreau et Caille
Paillard_.
Two menus of dinners M. Paillard has given me, one a very noble feast,
to the length of which I am a conscientious objector but which I print,
presently, in full, and the other a banquet of lesser grandeur with
_Creme Germiny_, _Barbue Paillard_, _Ortolans en surprise_, _Salade
Ideale_, and many other good things in it from which I select the
following dishes as making a typical little Paillard feast for two, the
price of which would not be a king's ransom:--
Caviar frais.
Consomme Viveur.
Filets de Sole Joinville.
Coeurs de Filet Rachel.
Pommes Anna.
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