of Koulebiaka , a great pot-pie full of all kinds of good things, or some milk-white sucking-pig covered with cream and horse-radish. Yastchouk has joined the majority, but his restaurant is carried on in the same spirit as when he was alive. Most of the other hotels have restaurants attached Bruims, 16 Deri- to them. The Bavaria and Bruhns are bassovskaia popular restaurants, the latter being in especial favour for the mid-day meal. During the summer a restaurant is opened in the Alexander Park and a band plays there. A travelling gourmet writes thus to me concerning Odessa: a There is a capital restaurant attached to „ , , the Hotel du Nord, where the cuisine Hotel du Nord ,, „ -f, , T j is really excellent. 1 know the JLondres, but, speaking personally, I should give the restaurant at the Hoteldu Nord the preference.” Kief At Kief the Restaurant Semadeni is a rendezvous S&nadeni, of all foreigners, and most of the papers 15 Krechtcbatik 0f all the countries of Europe are to be found there. Warsaw The Restaurant Liefeld in the Hotel Bruhl used to be the best dining-place in Warsaw, but it has Liefeld 12 now been surpassed by the new Bristol. Ulicahrabiego Kotzebue A correspondent writes to me : “ The large dining-hall with its wonderful electric arrangements reminds me of Aladdin’s cave Bristol or a Pa^ace in a pantomime. The food and the service can be commended and recommended. The prices are absurdly small. For about 2s. I have just eaten some Filets de Soudac Polonaise (with butter and egg sauce), 1 44 Krakowskie Przedmiesvke Russia 397 some Cepes a la Creme and some cold meat, cut from the joint in my presence, with salad, cucumber, &c. A French maitre d’hdtel, and everything clean and smart.” As proof of the cheapness of the food my correspondent sends me two bills of fare of the dinner and supper. Three dishes for supper may be selected any time between 8 p.m. and 2 a.m. for ioo kopeks, and a fourth dish for 40 kopeks more. Turbots, soles, trout, oysters, and lobsters are extra. The variety of fish on the menus is noticeable : — Consomme a l’Orge Perlee. Barschoque. Petits pates. (Eufs froid Cardinal. Saumon en Belle-Vue. Mayonnaise de Tanche. Mousse d’Ecrevisses. Esturgeon a Y Americaine. Filets de Soudac Polonaise. Sielavy grilles, Sauce Moutarde. Gigots de mouton aux flageolets. Turnedos aux TrufFes. Cotelettes Pojarsky aux petits Pois. Salmis de gelinottes. Dindonneaux bardes. Cailles sur croutons. Cepes a la creme. { Filets de veau a la gelee. Froid 4 Chaud froid de gibiers. [Galantine de Volaille. Salade d’Oranges. Glaces Panachees. For dinner four dishes may be selected for 1 rouble 25 kopeks between 3 p.m. and 8 p.m. from such a menu as this : — Creme St. Germain. Poule au Pot. 39 8 The Gourmets Guide to Europe Consomme aux Nouilles. Petits pates. Saumon, Sauce Mousseline. Brochet farci. Filets de Soudac Joinville. Jambon braise au Mad ere. Bitkis de Veau Cacha. Pintades braisees aux Choux rouge. Noisettes de Chevreuil, Sauce Poivrade. Filets piques a la broche. Poulardes bardees. Grives au genievre. Salade — Compote. Macedoine de Legumes a la Creme. Eclaires au Cafe. Glaces Tutti-Frutti. And this is a ioo kopek lunch, four dishes being allowed each person : — Consomme de Yerchis. Barchoque. Petits pates. Saumon a l’ltalienne. Mayonnaise de Siguis. Coquilles de Homard a la gelee. Sielawy Meuniere.

AI-modernized reading of the original text

of Koulebiaka , a great pot-pie full of all kinds of good things, or some milk-white sucking-pig covered with cream and horse-radish. Yastchouk has joined the majority, but his restaurant is carried on in the same spirit as when he was alive. Most of the other hotels have restaurants attached Bruims, 16 Deri- to them. The Bavaria and Bruhns are bassovskaia popular restaurants, the latter being in especial favour for the mid-day meal. During the summer a restaurant is opened in the Alexander Park and a band plays there. A travelling gourmet writes thus to me concerning Odessa: a There is a capital restaurant attached to „ , , the Hotel du Nord, where the cuisine Hotel du Nord ,, „ -f, , T j is really excellent. 1 know the JLondres, but, speaking personally, I should give the restaurant at the Hoteldu Nord the preference.” Kief At Kief the Restaurant Semadeni is a rendezvous S&nadeni, of all foreigners, and most of the papers 15 Krechtcbatik 0f all the countries of Europe are to be found there. Warsaw The Restaurant Liefeld in the Hotel Bruhl used to be the best dining-place in Warsaw, but it has Liefeld 12 now been surpassed by the new Bristol. Ulicahrabiego Kotzebue A correspondent writes to me : “ The large dining-hall with its wonderful electric arrangements reminds me of Aladdin’s cave Bristol or a Palace in a pantomime. The food and the service can be commended and recommended. The prices are absurdly small. For about 2s. I have just eaten some Filets de Soudac Polonaise (with butter and egg sauce), 1 44 Krakowskie Przedmiesvke Russia 397 some Cepes a la Creme and some cold meat, cut from the joint in my presence, with salad, cucumber, &c. A French maitre d’hdtel, and everything clean and smart.” As proof of the cheapness of the food my correspondent sends me two bills of fare of the dinner and supper. Three dishes for supper may be selected any time between 8 p.m. and 2 a.m. for ioo kopeks, and a fourth dish for 40 kopeks more. Turbots, soles, trout, oysters, and lobsters are extra. The variety of fish on the menus is noticeable : — Consommé à l'Orge Perlée. Borschque. Petits pates. (Eufs froid Cardinal. Saumon en Bellevue. Mayonnaise de Tanche. Mousse d'Écrevisses. Esturgeon à l'Américaine. Filets de Soudac Polonaise. Sielawy grillés, Sauce Moutarde. Gigots de mouton aux flageolets. Tournedos aux Truffes. Côtelettes Pojarski aux petits Pois. Salmis de gelinottes. Dindonneaux bardés. Cailles sur croûtons. Cèpes à la crème. { Filets de veau a la gelee. Froid 4 Chaud froid de gibiers. [Galantine de Volaille. Salade d’Oranges. Glaces Panachées. For dinner four dishes may be selected for 1 rouble 25 kopeks between 3 p.m. and 8 p.m. from such a menu as this : — Crème St. Germain. Poule au Pot. 39 8 The Gourmets Guide to Europe Consommé aux Nouilles. Petits pates. Saumon, Sauce Mousseline. Brochet farci. Filets de Soudac Joinville. Jambon braisé au Madère. Bitkis de Veau Cacha. Pintades braisées aux Choux rouge. Noisettes de Chevreuil, Sauce Poivrade. Filets piqués à la broche. Poulardes bardées. Grives au genièvre. Salade — Compote. Macédoine de Légumes à la Crème. Éclairs au Café. Glaces Tutti-Frutti. And this is a ioo kopek lunch, four dishes being allowed each person : — Consommé de Yerchis. Borschque. Petits pates. Saumon à l'Italienne. Mayonnaise de Siguis. Coquilles de Homard à la gelée. Sielawy Meunière.

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