The last time
that I took my morning meal there I found all the younger members of the
British Embassy breakfasting there, a sure sign that the place is just
now on the crest of the wave.
Some of the specialities of Durand's are _Potage Henri IV._, _Consomme
Baigneuse_, _petits diables_, _Barbue Durand_, _Poulet Saute Grand Duc_,
_Salade Georgette_, _Souffle Pole Nord_, and of course a variation of
the inevitable _canard a la presse_ and the woodcock subjected to an
_auto-da-fe_.
This is the supper that the Restaurant Durand gave its clients on the
greatest supping night of the year, Christmas Eve, 1902. The _boudin_ of
course all Paris has for supper on the night before the great Christmas
feast:--
Consomme de Volaille au fumet de Celeris.
Boudin grille a la Parisienne.
Ailerons de Volaille a la Tzar.
Cailles a la Lucullus.
Salade Durand.
Ecrevisses de la Meuse a la nage.
Crepes Suzette.
Dessert.
Champagnes.
Clicquot Brut, Pommery Drapeau Americain.
Gde Fine Napoleon.
At La Rue's I have felt inclined sometimes to protest when I have been
charged 2 francs for half-a-dozen prawns, and to think that the
vermillion-coloured seats are being paid for too quickly out of profits;
but I rarely pass through Paris without breakfasting there, and eating
the cold poached eggs in jelly, the _Grenouilles a la Mariniere_, or
one of the dishes of cold fish which are excellently served.
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