The
anteroom was a mass of palms, and the idea of the assemblage of the
guests in the tropics and their sudden transference to the land of ice
was excellently carried out. I give the menu of another great dinner at
the Ritz because, not only has it some of the specialities of the house
embodied in it, but that it is a good specimen of what a great dinner
should be, being important but not heavy:--
Caviar frais. Hors-d'oeuvre.
Royal Tortue Claire. Creme d'Artichauts.
Mousseline d'Eperlans aux Ecrevisses a l'Americaine.
Noisettes de Ris de Veau au fumet de Champignons.
Selle de Chevreuil Grand Veneur. Puree de Marrons.
Poularde de Houdan Vendome.
Sorbets au Kirsch.
Ortolans aux Croutons.
Coeurs de Laitues.
Asperges vertes en branches. Sauce Mousseline.
Ananas voile a l'Orientale.
Friandises.
Corbeilles de Fruits.
VINS.
Chateau Caillou 1888.
Chateau Leoville Lascases 1878 (Magnums).
Lanson Brut 1892 (Magnums).
Chateau Yquem 1869.
Grande Fine Champagne 1790 (Ritz Reserve).
Pages:
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37