Foods and Wines

Gastronomic curiosities.

Foods.

Sterlets from the Volga.

Eels from the Tiber.

Grouse from Scotland.

Bustards from Sweden.

Bears' feet from the Black Forest.

Bison humps from America.

Fillet of beef à la Chateaubriand.

Ortolans à la Lucullus.

Wines.

Old Madeira with the soup.

Chateau-Filhot `58 with the side dishes

Johannisberger and Pichon-Longueville with the rélevés. Chateau-Lafitte `48 with the entrées.

Sparkling Moselle with the roast.

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