Melon Cantaloup. Caviar de Sterlet. Tortue Claire. Velouté Froid de Volaille. Mousseline d'Ecrevisses Orientale. Jeune Agneau Piqué de Sauge. Morilles à la Crème. Petits Pois à l'Anglaise. Poularde Ena. Trou Normand. Cailles aux Raisins. Asperges d'Argenteuil. Pêches Sainte Alliance. Mignardises. VINS. Vodka. Amontillado, Dry. Berncastler Doctor, 1893. Heidsieck and Co., Dry, 1892. Pommery and Greno, Nature, 1900. Château Lafitte, 1878. Dow's Port, 1887. Café Double--Grandes Liqueurs. [Illustration: M. ESCOFFIER] The _velouté froid_ is a test dish, for only a master hand can give it the right consistency without allowing it to become pasty. The _mousselines_ were beautifully light, each in the form of a cygnet, surrounding a central figure of a swan. The _poularde Ena_ was the one dish in the banquet to which, because of its richness, I kissed my hand and passed it by. The combination of quails and grapes is one of M. Escoffier's happiest inspirations, and the _pêches Ste Alliance_ is one of those delicate _entremets_ in which Escoffier excels any other great chef of to-day, or of the past. The _trou Normand_ is rather a violent stimulus to appetite, and consists of a liqueur-glass of old brandy. When M. Escoffier came with the coffee, to ask us what our verdict was on his dinner, our only difficulty was to find a sufficiency of complimentary adjectives. V TWO LITTLE SOHO RESTAURANTS AU PETIT RICHE. MOULIN D'OR