Ciro's Restaurant originally was
where his bar now is; but when the Cafe Riche, almost next door, was
sold, he bought it, redecorated it, and transferred his restaurant to
the new and more gorgeous premises, putting his brother Salvatore--who,
poor fellow, has since died--in charge of the bar which he established
in his old quarters. I cannot put my hand on the menu of any of the many
breakfasts I have eaten at Ciro's, so I borrow a typical menu from
V.B's. interesting little book _Ten Days at Monte Carlo_. He and three
friends ate and drank this at _dejeuner_:--
Hors-d'oeuvre varies.
Oeufs poches Grand Duc.
Mostelle a l'Anglaise.
Volaille en Casserole a la Fermiere.
Patisserie.
Fromage.
Cafe.
1 Magnum Carbonnieux 1891.
Fine Champagne 1846.
This feast cost 61 francs. The Mostelle, as I have previously mentioned,
is the special fish of this part of the coast. It is as delicate as a
whiting, and is split open, fried, and served with bread crumbs and an
over-sufficiency of melted butter.
At Monte Carlo one is given everything that can be imported and which is
expensive. The salmon comes from Scotland or Sweden, and most of the
other material for the feasts is sent down daily from Paris.
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