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Bastard, Algernon

"The Gourmet's Guide to Europe"

A large
hotel, with a good restaurant and all the latest improvements, is
projected, and no doubt San Sebastian will soon be as well catered for
as any French watering-place; but in the meantime it is as well for the
casual seeker for a meal to go to the Continental, which overlooks the
bay, and where a very fair breakfast is to be obtained for 4 francs in
the verandah whence all the life of the place can be watched.
The Casino has a restaurant with a wide verandah which should be a
delightful place at which to take dinner. I had been warned that I
should not be well served there, but one day I thought that the view of
the town and the garden, with its picturesque crowd, would make amends
for any dilatoriness. This was the menu of the dinner that I partook of,
and, though wine was included in the repast, to conciliate the haughty
Spaniard in dress-clothes who came and looked at me as though I were an
"earth-man," I ordered a pint of Diamante:--
Hors-d'oeuvre.
POTAGES.
Creme de volaille. Consomme Riche.
POISSON.
Langouste. Sauce Tartare.
ENTREE.
Salmis de Perdreaux au Jerez.
LEGUMES.
Tomates farcies Provencale.


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