The majordomo ran, and, let us confess the impropriety, the poor creature, instigated by a consuming curiosity, dared to lick the dish he carried with desperate greediness, although the canon had left it absolutely clean. The ever increasing impatience with which the canon looked for the different dishes, always unknown to him beforehand, can be imagined. Each service was accompanied with an "order," as Pablo called it, and a new flagon of wine, drawn, no doubt, from the cellar of this wonderful cook. A collection of these culinary bulletins will give an idea of the varied delights enjoyed by Dom Diégo. After the note which announced the Guinea fowl eggs, the following menu was served, in the order in which we present it: "Trout from the lake of Geneva with Montpellier butter, preserved in ice. "Envelope each mouthful of this exquisite fish, hermetically, in a layer of this highly spiced seasoning. "Masticate _allegro._ "Drink two glasses of this Bordeaux wine, Sauterne of 1834, which has made the voyage from the Indies three times. "This wine should be _meditated._" "A painter or a poet would have made an enchanting picture of this trout with Montpellier butter preserved in ice," said the canon to Pablo. "See there, this charming little trout, with flesh the colour of a rose, and a head like mother-of-pearl, voluptuously lying on this bed of shining green, composed of fresh butter and virgin oil congealed by ice, to which tarragon, chive, parsley, and water-cresses have given this bright emerald colour! And what perfume! How the freshness of this seasoning contrasts with the pungency of the spices which relieve it! How delicious! And this wine of Sauterne! As the great man of the kitchen says, how admirably this ambrosia is suited to the character of this divine trout which gives me a growing appetite!" After the trout came another dish, accompanied with this bulletin: "Fillets of grouse with white Piedmont truffles, minced raw. "Enclose each mouthful of grouse between two slices of truffle, and moisten the whole well with sauce à la Perigueux, with which black truffles are mingled. "Masticate _forte_, as the white truffles are raw. "Drink two glasses of this wine of Château-Margaux 1834,--it also has made a voyage from the Indies. "This wine reveals itself in all its majesty only in the after-taste." These fillets of grouse, far from appeasing the growing appetite of the canon, excited it to violent hunger, and, in spite of the profound respect which the orders of the great man had inspired in him, he sent Pablo, before another ringing of the bell, in search of a new culinary wonder. Finally the bell sounded. The majordomo returned with this note, which accompanied another dish: "Salt marsh rails roasted on toast à la Sardanapalus. "Eat only the legs and rump of the rails; do not cut the leg, take it by the foot, sprinkle it lightly with salt, then cut it off just above the foot, and chew the flesh and the bone.