Filet de Boeuf Renaissance.
Galantine Truffee a l'Aspic.
Haricots Verts Sautes.
Cailles au Cresson.
Creme au Chocolat Glacee.
Desserts assortis.
The cookery of the house is French, but Spanish dishes can be obtained
by an order given in advance. There used to be a manager at the Paris
who was known as Constantino--what his other name was no one knew. He
was a universal provider, and the Englishmen who knew him and who used
to stay at the Madrid, never hesitated to ask him for anything
procurable in the capital, from a ticket for a bull-fight to a genuine
Murillo, quite sure that next morning they would find in the office what
they had asked for the previous evening.
Lhardy's, in the Curera de San Jeronimo, is the typical Madrid
restaurant not attached to an hotel. The appearance of the ground floor
is that of a _charcutier's_ and pastry-cook's combined. The restaurant
you will find on the first floor, where a _table-d'hote_ dinner and
lunch are served. The annexed menu shows what the daily lunch is like:--
Potage Tortue a l'Americaine.
Turbot Garni. Sauce Crevettes.
Filets de Boeuf a la Vatel.
Bellevue de Perdreaux a l'Ecarlate.
Dindonneaux rotis au Cresson.
Salade Russe.
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