We will not undertake to enumerate the wonders of the doctor's elegant dining-room. We will limit ourselves to the menu of this dinner,--a menu which each guest, thanks to a delicate forethought, found under his napkin, between two dozen oysters, one from Ostend and the other from Marennes. This menu was written on white vellum, and encased in a little framework of carved silver leaves enamelled with green. Each guest thus knew how to reserve his appetite for such dishes as he preferred. Let us add only that the size of the table and the dining-room was such that, instead of the narrow and inconvenient chairs which force you to eat, so to speak, with the elbows close to the body, each guest, seated in a large and comfortable chair, the feet on a soft carpet, had all the latitude necessary for the evolutions of his knife and fork. Here is the menu which the canon took with a hand trembling with emotion and read religiously. * * * * * MENU FOR DINNER. _Four Soups._--Soup à la Condé, rich crab soup with white meat of fowl, soup with kouskoussou, consommé with toast. _Four Relevés of Fish._--Head of sturgeon à la Godard, pieces of eel à l'Italienne, salmon à la Chambord, turbot à la Hollandaise. _Four By-plates._--Croquettes à la royale, morsels of baked lobster tail, soft roe of carps à la Orly, little pies à la reine. _Four Large Dishes._--Quarter of pickled wild boar, ragout of beef from salt meadows, quarter of veal à la Monglas, roast beef from salt meadows. _Sixteen Entrées._--Scalloped roebuck à l'Espagnole, fillet of lamb à la Toulouse, slices of duck with orange, sweetbreads with jelly, sweetmeats of beccaficos à la d'Uxelle, meat pie à la Nesle, macaroni à la Parisienne, hot ortolan pie, fillets of pullet from Mans, woodcocks with choicest seasoning, quails on toast, rabbit cutlets à la maréchale, veal liver with rice, partridge with black pudding à la Richelieu, foie gras à la Provençal, fillet of plover à la Lyonnaise. _Intermediate._--Punch à la Romaine. _Birds._--Pheasants sauced and stuffed with truffles, fowl dressed with slices of bacon, turkey stuffed with truffles from Périgord, grouse. _Ten Side-dishes._--Cardoons with marrow, artichokes à la Napolitaine, broiled mushrooms, Périgord truffles with champagne wine, white truffles of Piedmont with olive oil, celery à la Française, lobster stewed with Madeira wine, shrimps stewed with kari from the Indies, lettuce with essence of ham, asparagus and peas. _Two Large Confections._--Candy ship in rose-coloured cream, temple of sugar candy with pistachios. Chestnuts with frozen apricots, pineapple jelly with fruits, Bavarian cheese frozen with raspberries, whipped cream with cherry jelly, French cream with black coffee, preserved strawberries. * * * * *