A long table ran the whole length of the room, and smaller ones branched off from it like the prongs of a rake. The tables were decorated with flowers of all shades of crimson and flame colour, and the effect was quite beautiful. This was the menu of the dinner, and the manager of the Piccadilly and the chef were both warmly congratulated on a most admirable feast. Following the menu are the wines which accompanied it: Caviar Frais d'Astrakan. Blinis. Tortue Claire. Délices de Sole au Coulis d'Ecrevisses. Selle de Chevreuil Grand Veneur. Purée de Marrons. Suprême de Volaille Princesse. Neige au Champagne. Reine des Prés en Cocotte. Salade Trianon. Rocher de Foie Gras à la Gelée au Porto. Vasque de Pêches aux Perles de Lorraine. Corbeille d'Excellence. Croûte Piccadilly. Fruits. Moka. * * * * * Zeltinger Auslese, 1906. Niersteiner Rollaender, 1911. Volnay, 1903. Ernest Irroy and Co., 1906. Giessler and Co., 1906. Bouget Fils, 1906. Château Pontet Clanet, 1895. La Grande Marque (60 years old) Specially selected for the Gastronomes' Dinner. Liqueurs. The crawfish sauce with the filleted sole was of a most delicate taste; the venison admirable; the _volaille princesse_ a most dainty dish of fowl, and the quail, the "Queen of the Fields," admirably plump little fellows. The _foie gras_, served in the shape of a circular fort, I did not taste, for I had already dined very well. The _vasque de pêches_ was one of those combinations of fruit and _confitures_ and ice that are now so popular. With the coffee came the Royal toasts, and then the cigars, and as the smoke curled up and the liqueurs were brought round the musical programme which had been arranged commenced. A gentleman in Highland costume assured us that the joys of lying in bed were greater than the joys of getting up in the morning, and a young lady with a fascinating dimple sang "You Made Me Love You," to the three hundred of us.