In Russia there is, as you will see by the subjoined menu of a typical
Ermitage dinner, a sort of intermediate course between the soup and the
fish called _petits pates_, which rather takes the place of an entree,
and although counted as nothing when it is preceded by the _Sakouska_
(_i.e._ a preliminary "stand up" snack which waylays you at a separate
buffet as you walk into dinner and consists of all sorts of
_appetissants_ such as caviar, cunningly smoked fish, olives, etc., with
Kuemmel and other liqueurs as an accompaniment) the smallest dinner
resolves itself into a formidable repast that perhaps only a Russian
would be capable of doing full justice to.
ERMITAGE RESTAURANT.
MENU.
Consomme Bariatinsky.
Petits Pates.
Timbale Napolitaine.
Vol-au-vent Rossini.
Friands a la Reine.
Tartelettes St-Hubert.
Esturgeon en Vin de Champagne.
Selle de Mouton d'Ecosse Nesselrode. Punch
Imperial.
Becasses.
Cailles.
Salade et Concombres Sales.
Chouxfleurs. Sauce Polonaise.
Bombe en Surprise.
Dessert.
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