Hors d'œuvre. Petite Marmite Béarnaise. Truite Saumonée aux Crevettes Roses. Dodine de Canard au Chambertin. Nouilles au Beurre Noisette. Agneau de Pauillac à la Bordelaise. Petits pois frais de Clamart. Poularde de France. Cœur de Romaine aux Pommes d'Amour. Asperges d'Argenteuil Crème Mousseline. Fraises Sarah-Bernhardt. Dessert. Café--Liqueurs. Bénédictine. Whether the Cecil was the first of the great banqueting houses to effect a reform in the service of public banquets I am not sure, but it was at the Cecil that I first found that such a reform had taken place. In old days it was the custom for the waiters to trail a dish along the whole length of a banqueting-table, and the salmon, which went up the room a noble-looking fish, came down five minutes later to starvation corner, a head, a tail and a skeleton. It was at the Cecil that I first noticed the breaking up of the tables into manageable sections of guests, with a waiter and his aids to each section, and the dinner served straight from the kitchen to that section. The restaurant and the banqueting halls and the private dining-rooms by no means exhaust the list of the accommodations of those who dine that the Cecil affords. There is below the Rose du Barri room another one, the Indian room, decorated in Oriental fashion with blue and yellow tiles, and in this a grill dinner and a _table d'hôte_ dinner are both served, and when this room overflows another equally spacious room is opened and becomes the grill-room. (As I correct the proofs of this chapter news comes to me that "Sunny Jim" will in 1914 become a joint partner in the management of the St James's Palace Hotel in Bury Street and will give special attention to its restaurant.) XI CLARIDGE'S