Caviar d'Esturgeon. Kroupnick Polonaise. Consommé Viveur Glacé en Tasse. Timbale de Homards à l'Américaine. Suprême de Truite Saumonée à la Gelée de Chambertin. Aiguillette de Jeune Caneton à l'Ambassade. Courgettes à la Serbe. Selle de Veau Braisée à l'Orloff. Petits Pois. Carottes à la Crème. Pommes Mignonette Persillées. Soufflé de Jambon Norvégienne. Ortolans Doubles au Bacon. Cœurs de Laitues. Asperges Géantes de Paris, Sauce Hollandaise. Pêches des Gourmets. Friandises. Mousse Romaine. Tartelettes Florentine. Corbeille de Fruits. VINS. Gonzalez Coronation Sherry. Berncastler Doctor, 1893. Château Duhart Milon, 1875. Heidsieck Dry Monopole, 1898. G. H. Mumm, 1899. Croft's Port, 1890. La Grande Marque Fine, 1848. The dinner looks at first glance to be an exceedingly long one, but it is also an exceedingly light one, the saddle of veal being the only substantial dish of the feast. The _aiguillettes_ of duckling from one of the special dishes at the Ritz, and the _soufflés_ and the _mousses_ that come from the Ritz kitchens are always ethereal. This banquet is an excellent example of a feast which is important without being heavy. XXIX SOME OUTLYING RESTAURANTS In calling the restaurants about which I write in this chapter "outlying" ones, I do not mean that they are in the far suburbs, but only that they are some little distance from Nelson's Column, which I take to be the centre of restaurant land, and that each of them is in a part of London having its own entity--Knightsbridge, Belgravia, Sloane Square and Bloomsbury. * * * * * Rinaldo, in the days when he was at the Savoy, used to stand at the desk by the door and tell us all as we came in what tables had been reserved for us. Of course, as _maître d'hôtel_, he had other duties, but as he knew my whims concerning the position of my table, and as he always sent me just where I wanted to be, I have him in grateful remembrance for doing this. When he left the Savoy he set up on his own account at No. 15 Wilton Road, which is just opposite Victoria Station, and there, I am glad to say, he still flourishes. He is no longer quite the slim Spanish don with a peaked black beard that he used to be, but proprietorship has a waistcoat-filling effect on restaurateurs, and time softens black hair with streaks of grey.