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1874 _Chat. Larose | Enten von Rouen.
Schloss-Olbzug._ | Salade a la Francaise.
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_Moet and Chandon | Pouding glace a la Jules
Cremant blanc._ | Lecomte.
| -----
| Dessert.
At the Zoological Gardens there is a good restaurant where one dines in
a balcony overlooking the beer-garden, in which a military band plays.
The oyster-cellars of Hamburg are noted for their excellent lunches.
_Bouillon_, cutlets, steaks, caviar, lachs, and other viands are served,
and English "porter," generally Combe's stout, is much drunk. Another
British production, "Chester" cheese, which is red Cheshire, is much in
demand. At supper in these cellars, and also in Berlin, caviar is much
in demand, the small black Baltic variety, not the Russian, which is
lighter in colour and larger in grain. A large pot of it is put on the
table in a bowl of ice, and your Hamburger, who is a good judge of
victuals as he is of drink, makes his supper of it.
The Rathskeller of Hamburg is in the modern Rathhaus, and is finely
decorated in "Alt-deutsch" style with frescoes and paintings by
well-known artists.
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