_ | Queues de Boeuf. Creme Clamart.
| Petits Souffles Desir.
_Johannisberger | Saumon Sauce Genevoise.
(Claus)._ | Selle de Presale a la Montpensier.
| Poularde a l'Ambassadrice.
_Chateau Giscours._ | Pain de foies gras en Bellevue.
| Punch au Kirsch.
| Asperges Sauce Mousseuse.
_George Goulet, | Pintades Truffees.
1892 Vintage._ | Salade Japonaise.
| Timbales a la Lyon d'Or.
_Porto 1815._ | Glaces a la Americaine.
| Petits fours.
| Dessert.
_Liqueurs._ | CAFE.
A good _table-d'hote_ breakfast and dinner are served daily at 11 A.M.
and 7 P.M. and the price is moderate, being about 800 reis and 1.200
respectively. (It is well to remember that the exchange varies
considerably, and it is therefore difficult to give the equivalents in
sterling for the prices quoted, but 5500 to 6000 reis may be roughly
taken at _L1_ sterling.) The proprietor is M. Sasetti, who is ably
supported by his manager and by a head waiter named Celestino, a most
useful person in every way.
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