music as the accompaniment of a meal.
The restaurant as it is with its white walls and bas-reliefs of cupids
and flowers, its green Travertine panels let into the white pilasters,
its chandeliers of cut glass, is very handsome. M. Paillard, hair parted
in the middle and with a small moustache, irreproachably attired,
wearing a grey frock-coat by day, and a "smoking" and black tie in the
evening, is generally to be seen superintending all arrangements, and
there is a _maitre-d'hotel_ who speaks excellent English, and a head
waiter with whiskers who deserted to Henri, but subsequently returned,
who is also an accomplished linguist.

Amongst the specialities of the house are _Pomme Otero_ and _Pomme
Georgette_, both created, I fancy, by Joseph when he was at Paillard's,
_Homard Cardinal_, _Filet de Sole a la Russe_, _Sole Paillard_, _Filet
de Sole Kotchoubey_, _Timbale de queues d'Ecrevisses Mantua_, _Cote de
Boeuf braise Empire_, _Pommes Macaire_, _Filet Paillard_, _Supreme de
Volaille Grand Duc_, _Rouennais Paillard_, _Baron d'agneau Henri IV._,
_Poularde Archiduc_, _Poularde a la Derby_, _Poularde Wladimir_, _Filet
de Selle Czarine_, _Becasse au Fumet_, _Rouennais a la Presse_,
_Terrine de Foie Gras a la gelee au Porto_, _Perdreau et Caille
Paillard_.

Two menus of dinners M. Paillard has given me, one a very noble feast,
to the length of which I am a conscientious objector but which I print,
presently, in full, and the other a banquet of lesser grandeur with
_Creme Germiny_, _Barbue Paillard_, _Ortolans en surprise_, _Salade
Ideale_, and many other good things in it from which I select the
following dishes as making a typical little Paillard feast for two, the
price of which would not be a king's ransom:--

Caviar frais.
Consomme Viveur.
Filets de Sole Joinville.
Coeurs de Filet Rachel.
Pommes Anna.
Haricots Verts a la Touranquelle.
An Ice or some iced Fruits and some Coffee.

And this repast might well be washed down by a bottle of Montrachet
1885, with a glass of Fine Champagne Palais de St-Cloud to follow.

This is the menu of the banquet:--

| Le Caviar Imperial.
| Les Huitres de Burnham.
| -----
| Le Consomme Paillard.
| Pailles Pa