The Rendezvous has a _carte du jour_ which gives a great choice of dishes. The long card is covered with items printed in red or written in blue ink, and special delicacies are set down in scarlet. There are various sole dishes and a score of those of other kinds of fish. The entrées take up half the card, and birds and salads, vegetables, savouries and dessert each have a thick little column of written items under their respective headings. The prices, as I have already written, are quite moderate for good material. The fish dishes average eighteenpence, the entrées a little less. I have eaten at a dinner-party given in the new room a very noble feast, and I have dined by myself on soup, sole, a _navarin_ of lamb and an _entremet_, my dinner, without wine, costing me five-and-threepence. There are two specialities of the house--the _sole Rendezvous_ and the _soufflé Gallina-_--which should be included in any typical dinner of the establishment, and the last time that I dined at the restaurant and entertained a lady I included both of these in the menu, which ran thus: Melon Cantaloup. Crème Fermeuse. Soles Rendezvous. Aile de Poularde en Casserole. Aubergine à l'Espagnole. Soufflé Gallina. Café. The _sole Rendezvous_ is an admirable method of cooking the fish with a white wine sauce and most of the other good things that a cook can use in a fish dish, all of which make it admirable to the taste but exceedingly rich. The _soufflé Gallina_ is a _soufflé_ with brandied cherries, and it is served in a little lagoon of fine champagne cognac which is set alight. It is by no means a teetotal dish. This dinner for two, with a pint of Vieux Pré, a champagne recommended by the house, and a bottle of Mattoni, came very near a sovereign. XL THE PALL MALL RESTAURANT