_Vins._ | _Hors d'OEuvres._ | Crevettes. Thon Mariné. Beurre. | Radis. | | _Potages._ Madère. | Tortue Claire et Liée. | Gras de Tortue Vert. | | _Relevés de Tortue._ Ponche Glacé. | Ailerons aux fines Herbes. | Côtelettes à la Périgueux. | | _Poissons._ | Souché de Saumon. Schloss Johannisberg. | Turbot au Vin Blanc. | Blanchaille Nature et Kari. | | _Entrées._ Amontillado. | Suprême de Ris de Veau à la Princesse. | Aspic de Homard. | Champagne. | _Relevés._ Piper Heidsieck, 1884. | Venaison, Sauce Groseille. Boll et Cie., 1884. | York Ham au Champagne. Burgundy. | Poulardes à l'Estragon. Romanée, 1855. | ----- | Asperges. Haricots Verts. | Pommes Rissoliées. | | _Rôt._ Port, 1851. | Canetons de Rouen. | | _Entremets._ Claret. | Ananas à la Créole. Patisserie Parisienne. Château Léoville. | Gelées Panachées. | | _Glace._ Liqueurs. | Soufflés aux Fraises. | | _Dessert, etc._ And some of the younger officers complained bitterly at having to pay £1:1s. for the privilege of "larking" over such a course! There are only three faults I can find in the above programme: (1) Confusion to the man who expects the British Army to swallow green fat in French. (2) Whitebait is far too delicately flavoured a fowl to curry. (3) Too much eating and drinking. _City Dinners_ are for the most part an infliction (or affliction) on the diner. With more than fourscore sitting at meat, the miracle of the loaves and fishes is repeated--with, frequently, the fish left out. "I give you my word, dear old chappie," once exclaimed a gilded youth who had been assisting at one of these functions, to the writer, "all I could get hold of, during the struggle, was an orange and a cold plate!" The great and powerful system of