This is a menu of a _table-d'hote diner maigre_
served there on Good Friday, and it is an excellent example of a meal
without meat:--
Bisque d'Ecrevisses.
Reine Christine.
Filets de Soles Normandy.
Nouillettes Napolitaine en Caisse.
Saumon de la Loire Tartare.
Sorbets Supreme Fecamp.
Coquille de Homard a l'Americaine.
Sarcelles sur Canape.
Salade panachee.
Asperges d'Argenteuil Mousseline.
Petits Pois au Sucre.
Glace Quo Vadis.
Petits Fours. Corbeille de Fruits.
Dessert.
The cooking at the Continental Hotel is reported as being good, but its
wine-list does not meet with so much praise. The Burgundies, red and
white, at the Hotel du Bordeaux are highly praised.
One of my correspondents sends me an account of Perrier's, a little
restaurant, which I give in his own words. "The quaintest and most
original place in Havre is a little restaurant on the quay, opposite
where the Trouville boats start from. It is known equally well as
'Perier's' or the Restaurant des Pilotes. It is kept by one Buholzer,
who was at one time _chef_ at Rubion's in Marseilles. He afterwards was
_chef_ on one of the big Transatlantique boats, where he learnt to mix a
very fair cocktail.
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