It costs 2 kronor and consists of a
_smoergasbord_ or copious _hors-d'oeuvre_, an entree, and meat.
The Grand Hotel is fairly popular, owing to the smartness of the
dining-room and the "swagger" way in which meals are served. The food is
not as good as the decorations. The lunch costs 2 kr. 50 oere and the
dinner 3 kr. 50 oere.
The Hotel Rydberg is also most popular, and the food is good. A great
feature is made here, as everywhere, of the _smoergasbord_ (literally
"bread and butter") table, which has a room to itself and on which are a
score or more of dishes, there being some wonderful combinations of
smoked eels and other fish and eggs amongst them. There are from five to
thirty of these dishes, all delicate and appetising. The guests eat them
standing. In the same room is a huge plated spirit-stand containing a
number of different spirits, white brandy called "Branvin," and other
drinks resembling Vodka. The crayfish, _kraftor_, a little larger than
the French ones, excellent in flavour and served in a terrine, the
_bisque_ soup, _caviar_ served, as of course it should be, on a bed of
ice are good at the Rydberg and the cook manages to make even a
ptarmigan toothsome. It is a favourite place for people to sup at after
the theatre. The _table-d'hote_ dinner costs 3 kr.
Pages:
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235