A most admirable dinner it was, rather long, perhaps, to my taste, but it would have been difficult to get enough distinctive dishes into a shorter menu. The _sterlet caviar_ on the little Russian pancakes made an admirable _hors d'œuvre_; the _consommé_ was of turtle, but much lighter than the usual turtle soup; the _kapusniack_ is a Russian soup, in which leeks, celery, turnips, onions, mushrooms, pig's ear, crushed tomatoes and cabbage seasoned with vinegar play a part, and it is served with cream stirred into it, and with those little _pâtés_ of which the Russians are so fond when broken into the soup. The sole was garnished with fried oysters covered with bread-crumbs, and the _filet de perdreau_, which was the supreme triumph of the dinner, consisted of grilled _suprêmes_ of partridges and grilled rashers of bacon dipped in _poivrade_ sauce. The _noisettes_ were the one plain dish of the dinner, but the asparagus ends tucked away in the hearts of artichokes gave it its cachet. The cold chicken filled with a _mousse_ of _foie gras_ was a very noble dish, and tiny mushrooms, formed from some kind of _mousse_, which apparently grew amidst the truffles, and slices of chicken breast which surrounded the white bird adorned with Pompeiian drawings, were a very happy idea. The nuts soaked in Kummel which we found in the interior of the pears, which were served with a red currant ice, was another happy idea much appreciated by the ladies, and the _canapé esperanza_ proved to be soft roes on toast. This dinner takes a very high place amongst the many good dinners I have eaten in my time in the Savoy Restaurant. My bill came to £5, 2s. Some of the Savoy specialities for which there were not room in one dinner menu are _huîtres Baltimore_, which are oysters grilled with bacon; _bortsch Polonaise, homard Miramar, sylphide Savoy,_ which is a very attractive way of serving lamb sweetbreads; _mignonettes d'agneau à la Delhi, soufflés belle de nuit,_ which is a variant of the _soufflé surprise_, peaches and strawberry and vanilla ice being used in it; and the noble _bécasse à la Soi_, an invention of M. Soi, which is the breast of a woodcock served with a most delightful sauce on toast covered with _foie gras_.