Some day or another, “ to-morrow ” as Spaniards say, Malaga is going to be a fashionable resort for invalids, a rival to Mentone, San Remo, and Bordighera, but its dust must be conquered and its hotels and restaurants must improve The Roma, before the rich English and Americans Alameda go to Malaga to spend their gold. The Roma Hotel has the nearest approach to a good dining-place. At the Nuevo Victoria, in the Calle Nuevo victoria, Marques de Larios, the cookery is Calle Marques ’ entirely Spaqish. The prices here are deLarios very reasonable. The Loba, the Imperial, and the Ingles are the cafes for which a good word may be said. Food is obtainable at all of these. Malaguenean Clubs The Circolo Malagueno, in the Cortina de Muelle, is the best of the clubs of Malaga. Temporary membership is extended to properly introduced strangers, the subscription being 10 pesetas a month. The Circolo Mercantil and the Liceo are other clubs, X PORTUGAL Lisbon — Lisbon Clubs — Cintra — Estoril — Cascaes — Oporto — The Clubs of Oporto — Bussaco — Pampilhosa. My acquaintance with the cookery of Portugal is so limited that I will not attempt to lay down the law on the subject. British ladies who have lived for some time in the country always add some of the Portuguese soups to their book of recettes, and some of the Portuguese egg dishes, such as u Dominicans,” are excellent. The Poularde Albufera , which holds a very proud position in the Haute Cuisine Fran^aise^ is really a Portuguese dish. When, during the Penin- sular War, the French troops sacked the Convent of Albufera, part of their spoil was the book of recettes kept by the cook. This volume, carried to Paris, was looked at by one of the great chefs of the day, and the Chicken of Albufera became a highly commended French dish. Lisbon There are good hotels to stay at in Lisbon, and there are restaurants in plenty, but to try the cookery of some of the town eating-houses a gourmet requires to have his taste educated up to, or down to, the Portuguese standard. At the Braganza, a little club of bachelor Britons Braganza, Rua have been in the habit of dining to- Victor Cordon gether and ordering their dinner in advance, and this is a fair sample of what the steady- 303 ^Portugal 303 going but very comfortable hostelry can do when it chooses : — Madeira Riche. Johannisberger ( Claus'). Chateau Giscours. George Goulet. Porto 1815. Liqueurs. Queues de Boeuf. Creme Clamart. Petits Souffles Desir. Saumon Sauce Genevoise. Selle de Presale a la Montpensier. Poularde a l’Ambassadrice. Pain de foies gras en Bellevue. Punch au Kirsch. Asperges Sauce Mousseuse. Pintades TrufFees. Salade Japonaise. Timbales a la Lyon d’Or. Glaces a la Americaine. Petits fours. Dessert. Cafe. A good breakfast of two ample plats only and a long and sound dinner are served daily at 1 1 a.m. and 7 p.m. The price is moderate, being about 900 reis and 1100 respectively. (It is well to remember that the ex- change varies considerably, and it is therefore difficult to give the equivalents in sterling for the prices quoted, but 4500 to 5200 reis may be roughly taken at £1 sterling.) The proprietor is M. Sasetti, who is ably supported by his manager and by a head waiter named Celestino, a most useful person in every way.

AI-modernized reading of the original text

Some day or another, “ to-morrow ” as Spaniards say, Malaga is going to be a fashionable resort for invalids, a rival to Mentone, San Remo, and Bordighera, but its dust must be conquered and its hotels and restaurants must improve The Roma, before the rich English and Americans Alameda go to Malaga to spend their gold. The Roma Hotel has the nearest approach to a good dining-place. At the Nuevo Victoria, in the Calle Nuevo victoria, Marques de Larios, the cookery is Calle Marques ’ entirely Spanish. The prices here are deLarios very reasonable. The Loba, the Imperial, and the Ingles are the cafes for which a good word may be said. Food is obtainable at all of these. Malaguenean Clubs The Circolo Malagueno, in the Cortina de Muelle, is the best of the clubs of Malaga. Temporary membership is extended to properly introduced strangers, the subscription being 10 pesetas a month. The Circolo Mercantil and the Liceo are other clubs, PORTUGAL Lisbon — Lisbon Clubs — Cintra — Estoril — Cascaes — Oporto — The Clubs of Oporto — Bussaco — Pampilhosa. My acquaintance with the cookery of Portugal is so limited that I will not attempt to lay down the law on the subject. British ladies who have lived for some time in the country always add some of the Portuguese soups to their book of recettes, and some of the Portuguese egg dishes, such as u Dominicans,” are excellent. The Poularde Albufera , which holds a very proud position in the Haute Cuisine Fran^aise^ is really a Portuguese dish. When, during the Peninsular War, the French troops sacked the Convent of Albufera, part of their spoil was the book of recettes kept by the cook. This volume, carried to Paris, was looked at by one of the great chefs of the day, and the Chicken of Albufera became a highly commended French dish. Lisbon There are good hotels to stay at in Lisbon, and there are restaurants in plenty, but to try the cookery of some of the town eating-houses a gourmet requires to have his taste educated up to, or down to, the Portuguese standard. At the Braganza, a little club of bachelor Britons Braganza, Rua have been in the habit of dining to- Victor Cordon gether and ordering their dinner in advance, and this is a fair sample of what the steady- ^Portugal 303 going but very comfortable hostelry can do when it chooses : — Madeira Riche. Johannisberger ( Claus'). Chateau Giscours. George Goulet. Porto 1815. Liqueurs. Queues de Boeuf. Creme Clamart. Petits Souffles Desir. Saumon Sauce Genevoise. Selle de Presale a la Montpensier. Poularde a l’Ambassadrice. Pain de foies gras en Bellevue. Punch au Kirsch. Asperges Sauce Mousseuse. Pintades TrufFees. Salade Japonaise. Timbales a la Lyon d’Or. Glaces a la Americaine. Petits fours. Dessert. Cafe. A good breakfast of two ample plats only and a long and sound dinner are served daily at 1 1 a.m. and 7 p.m. The price is moderate, being about 900 reis and 1100 respectively. (It is well to remember that the exchange varies considerably, and it is therefore difficult to give the equivalents in sterling for the prices quoted, but 4500 to 5200 reis may be roughly taken at £1 sterling.) The proprietor is M. Sasetti, who is ably supported by his manager and by a head waiter named Celestino, a most useful person in every way.

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