The Gourmet's Guide to LondonNewnham-Davis, Lieut.-Col. (Nathaniel)
General
The Gourmet's Guide to London
Newnham-Davis, Lieut.-Col. (Nathaniel)
Restaurants -- England -- London -- Guidebooks
It is an exceedingly pleasant dining-room. The walls are of panels of
grey and white, framed in light wood, with on them good prints in black
frames, the gifts of M.P.'s who love their House just as ordinary men
love their pet clubs. The four-square pillars which support the roof
are painted cream colour; light is thrown up on to the ceiling from
glass electroliers, shaped like round shields, and here and there a
palm and some green screens give a restful note of cool colour. At
one end of the room a clock on the wall reminds M.P.'s of the passing
time, and at the other end, on a roll of paper, which passes through a
wooden frame, is printed the name of the member who at the moment is
addressing the House. The windows of this pleasant dining-room look
out on to the terrace and across the river to the great hospital,
behind which the sky still held some of the rose of sunset. There were
dinner-parties innumerable being held in the room, and the manager
informed us later that he had been obliged to tell many would-be hosts
that he could not find room for their parties.
A great debate means a gala night in the dining-rooms of the House, and
had I not known where I was, looking at the pretty and smartly dressed
ladies and their smiling hosts, I should have thought that I was in one
of the smaller dining-rooms of one of our great restaurants. Here and
there amongst the guests and the dinner-givers were faces I recognised,
and the legislator told me during the course of our dinner who were the
other hosts at the different tables, for he probably knows personally
more men of all the different parties than does any other member of the
House.
"I have ordered a very small dinner," said my host, as a waiter brought
us a pot of caviare ensconced in a basin of crushed ice, and this was
the menu of the said small dinner:
Caviare.
Consommé d'Aremberg.
Homard Sauté Paillard.
Noisettes d'Agneau aux Primeurs.
Pommes Suzon.
Cailles de Vigne sur Canapés.
Salad Cœur de Laitues au Citron.
Asperges Anglo et Française.
Sauce Mousseline.
Pêches Flambées.
Dessert.
Public-domain text, read in full here on John Shaqi.
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