occasional eccentricities of the neophytes' energies, the dinners
and luncheons were all that could be desired. The Colonel was not
quite satisfied with the flavour of one particular soup, and Mrs.
Gradinger was of opinion that one of the entrees, which she wanted
to superintend herself, but which the Marchesa handed over to Mrs.
Sinclair, had a great deal too much butter in its composition.
Her conscience revolted at the action of consuming in one dish
enough butter to solace the breakfast-table of an honest working
man for two or three days; but the faintness of these criticisms
seemed to prove that every one was well satisfied with the
rendering of the menu of the day.



Menu -- Lunch

Tenerumi di Vitello. Breast of veal.
Piccione alla minute. Pigeons, braized with liver, &c.
Curry

Menu -- Dinner

Zuppa alla nazionale. Soup alla nazionale.
Salmone alla Genovese. Salmon alla Genovese.
Costolette alla Costanza. Mutton cutlets alla Costanza.
Fritto misto alla Villeroy. Lamb's fry alla Villeroy.
Lattughe al sugo. Stuffed Lettuce.
Dindo arrosto alla Milanese. Roast turkey alla Milanese.
Crema montata alle fragole. Strawberry cream.
Tartufi alla Dino. Truffles alla Dino.