When that document did make its appearance, some of the items were
astonishing. "You don't expect me to pay this bill?" said the astonished
diner to the proprietor, who had made his appearance. "No, I do not,"
said Mr. Delmonico, "but until you do you will not come into my
restaurant again."
The following are some of the dishes Van der Pyl's makes a speciality
of:--_Poule au pot Henri IV._, _Sole Normande_, _Cote de Boeuf a la
Russe_, _Homards a l'Americaine_, _Poularde a la Parisienne_, _Perdreaux
au choux_, _Omelette Siberienne_, _Souffle Palmyre_, _Poires Alaska_,
most of them standard dishes of the usual _cuisine Francaise_, though
the _Omelette Siberienne_ was invented to please a British diplomat who
preferred a _soupcon_ of absinthe to either rum or Kuemmel with his
omelette. And this is a typical menu drawn up by M. Anjema, a menu which
reads as though it were for a French banquet:--
Huitres de Zelande.
Caviar.
Consomme Diplomate.
Truite Saumonee a la Nantua.
Poularde a l'Imperiale.
Noisettes de Chevreuil a la St-Hubert.
Delice de foie gras au Champagne.
Becassines roties. Salade St-Clair.
Tartelettes aux Haricots Verts.
Mousse Antoinette.
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