_Carbonnade de bœuf à la Berlinoise_, 1s. 2d.; _lapin sauté Chasseur_, 1s. 4d.; _vol-au-vent de ris d'agneau Financière_, 1s. 6d.; _pieds de porc grillés Sainte Menehould_, 1s. 2d.; _fegatino di pollo alla Forestiera_, 1s. 4d.; _terrine de lièvre St Hubert_ (cold), 1s. 9d.; _côte de veau en casserole aux cèpes_, 1s. 9d.; _tournedos Rouennaise_, 2s.; _chump chop d'agneau, purée Bruxelloise_, 1s. 6d.; _tête de veau en tortue_, 1s. 6d.; _salmis de perdreaux au Chambertin_, 2s.; _langue de bœuf braisée aux nouilles fraîches_, 1s. 6d.; _escalopes de veau Viennoise_, 1s. 6d.; _mironton de bœuf au gratin_, 1s. 4d.; _côtelettes d'agneau Provençale_, 2s.; _pigeon St Charles_, 2s. 6d.; _noisettes de pré-salé Maréchal_, 1s. 9d.; _entrecôte Marchand de Vin_, 2s. 6d.; _demi faisan en casserole_, 4s. And here is the menu of the five-shilling dinner I ate one Friday in October in the _table d'hôte_ room, in company with many people, who were evidently going later to theatres:-- Hors d'œuvre à la Parisienne. Consommé Julienne. Crème d'Huîtres. Turbotin d'Ostende Réjane. Anguilles Frites. Sce. Tyrolienne. Côtelettes de Volaille Pojarski. Petit Pois au Sucre. Pommes Comtesse. Faisan Ecossaise Rôti en Casserole. Salade Sauté. Glacé Mokatine. Délicatesses. Gatti's, like every other restaurant of standing, has its own special dishes, and some of these were included in a lunch which I ate with Messrs John and Rocco Gatti when they were good enough in a chat we had to refresh my memory in regard to the early days of the restaurant: Hors d'œuvre à la Parisienne. Zéphire de Sole Adelaide. Suprême de Volaille Royal. Asperges vertes. Sce. Chantilly. Perdreau Rôti à la Broche. Cœur-de-Laitue à la Française. Cerises Montmorency Sarah-Bernhardt. Corbeille de Délices. Café. The _zéphire de sole Adelaide_ is an admirable _filet de sole_ and oysters therewith; the breast of the chicken was served with an excellent white sauce; and the _entremet_ was worthy of the distinguished tragedienne after whom it is named.