one cucumber, two or three tomatoes, depending on their size.

With the bone of the sand-dab, well cleaned, make a stock with one
bottle of Riesling, juice of one lemon and seasoning. Add chervil and
tarragon. Season to taste and cook the Julienne ingredients with some of
the stock. When the rest of the stock is boiling poach it in the fillets
of sand-dab, then remove from the fire and let get cold. Put the
garnishing around the fillets and put on ice to get in jelly. When ready
to serve decorate around the dish with any kind of salad you like, and
with beets, capers, olives and marinated mushrooms. This must be served
very cold and you may serve mayonnaise sauce on the side.

We asked Dauviller what he considered his most delicate salad and he
gave us this recipe:

Palace Grill Salad

Select three hearts of celery and cut them Julienne. Cut some pineapple
and pimentoes into dice. Mix all well together in a bowl and add
mayonnaise sauce and a little whipped cream. Sprinkle some finely
chopped green peppers on top and serve very cold.



At the Hotel St. Francis

On the morning of April 18, 1906, one of us stood in the doorway of the
Hotel St. Francis, and watched approaching fires that came from three
directions. It was but a few hours later when all that part of the city
was a mass of seething flames, and in the ruins that lay in the wake of