that document did make its appearance, some of the items were
astonishing. "You don't expect me to pay this bill?" said the astonished
diner to the proprietor, who had made his appearance. "No, I do not,"
said Mr. Delmonico, "but until you do you will not come into my
restaurant again."

The following are some of the dishes Van der Pyl's makes a speciality
of:--_Poule au pot Henri IV._, _Sole Normande_, _Cote de Boeuf a la
Russe_, _Homards a l'Americaine_, _Poularde a la Parisienne_, _Perdreaux
au choux_, _Omelette Siberienne_, _Souffle Palmyre_, _Poires Alaska_,
most of them standard dishes of the usual _cuisine Francaise_, though
the _Omelette Siberienne_ was invented to please a British diplomat who
preferred a _soupcon_ of absinthe to either rum or Kuemmel with his
omelette. And this is a typical menu drawn up by M. Anjema, a menu which
reads as though it were for a French banquet:--

Huitres de Zelande.
Caviar.
Consomme Diplomate.
Truite Saumonee a la Nantua.
Poularde a l'Imperiale.
Noisettes de Chevreuil a la St-Hubert.
Delice de foie gras au Champagne.
Becassines roties. Salade St-Clair.
Tartelettes aux Haricots Verts.
Mousse Antoinette.
Sandwiches au Parmesan.
Dessert.

The Cafe Royal, in the Vijberberg, with an American luncheon bar on the
ground floor and a restaurant upstairs, is fairly good.

Of the hotels to which restaurants are attached, the Hotel des Indes and
Hotel Vieux Doelen have a reputation for good cookery. The former was in
olden times the town house of the Barons van Brienen, and in winter many
people of Dutch society, coming to the capital from the country for the
season, take apartments there, and during that period of the year the
restaurant is often filled by very brilliant gatherings. The manager,
Mr. Haller, has been made a director of Claridge's Hotel in London, and
divides his attention between the two hotels.

The following menu is a typical one of a dinner of ceremony at the Hotel
des Indes; it was composed for a banquet given by Count Henri Stuergkh:--

Huitres.
Consomme Bagration.
Filets de Soles Joinville.
Carre de Mouton Nesselrode.
Parfait de foie gras de Strasbourg.
Fonds d'Artichauts a la Barigoule.
Grouse rotis sur Croutons.
Compote de Montreuil.
C