Hors d'œuvre. Consommé Rossolnick. Crème aux huîtres. Truite de rivière Dona Louise. Selle d'Agneau Mascotte. Pommes nouvelles. Poularde du Surrey à la broche. Salade. Parfait au moka. Friandises. Dessert. It was a very well-selected, well-served dinner. Had we chosen the half-guinea dinner we should have had an addition to this menu of _cailles à la Grecque_ and _chou de mer, sauce vierge_. The _Rossolnick_, with its flavour of cucumber, was excellent, the trout were fresh and firm, and the Surrey fowl as plump as any foreigner from Mans. M. Auguste Pannier, the chef of to-day, is worthy of the great men who have preceded him in the kitchen of the East Room. And not only have there been great cooks, but great managers as well at the Criterion, with the East Room as the particular object of their care. Oddenino, Mantell, Gerard, who all moved on to other posts, were predecessors of M. Emile Campenhaut, the manager of to-day, as was also M. Lefèvre, whose health broke down, but whom I remember as being an enthusiast on the subject of the art of cookery, a man who brought plenty of brain power to bear on the subject of delicate food. I think that the best of the many dinners I have eaten _à deux_ in the East Room was one ordered in consultation with him, and I subjoin it as a good specimen of an East Room _à la carte_ feast: Caviar. Consommé à la Diane. Filets de sole aux délices. Suprêmes de volaille grillés. Carottes nouvelles à la crème. Laitues braisées en cocotte. Cailles à la Sainte-Alliance. Salade de chicorée frisée. Croûtes à la Caume. Soufflé glacé à la mandarine. The _caille à la Sainte-Alliance_, in imitation of Brillat Savarin's _faisan à la Sainte-Alliance_, consisted of a truffle in an ortolan, the ortolan being in the quail. The _Croûte Caume_ is an admirable banana dish in which the tastes of the banana and pine-apple and apricot and kirsch all mingle.