The
decorations of the interior are artistic, and the building bears on its
facade in gold and colours the arms of the principal European nations.
Here, as at Justin's, the cookery is almost entirely of the French
school. The _chef_ is M. Azcoaga, the manager Mons. Scatti. There is a
good fixed priced lunch and dinner, specimen menus of which I give:--
5 Pts. DEJEUNER.
Hors-d'oeuvre.
Oeufs poches Princesse.
Filets de Sole Waleska.
Poulet Cocotte Bayaldy.
Buffet froid.
Filet grille. Pommes fondantes.
Biscuit glace.
Dessert.
6 Pts. DINNER.
Hors-d'oeuvre.
Consomme Duchesse.
Creme Windsor.
Turbot. Sauce Hollandaise.
Carre d'Agneau Maintenon.
Haricots verts Anglaise.
Caille sur Canape.
Salade.
Peches Richelieu.
Dessert.
The Continental and Martin's may be said to run a dead heat for third
place. The former is in the Plaza Cataluna, and its cuisine is both
foreign and of the country. On its bill of fare are always three _plats
de jour_, and that on one day, _Raviolis Napolitaine_, _Escargots
Bourguinonne_, and _Filet grille Bordelaise_ were the three dishes, and
on another _Oeufs Meyerbeer_, _Filet de veau froid aux Legumes_, and
_Rap Marinera_ shows the variety of the fare.
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