=I.=
Hors d'oeuvre Varié
Cream Soup à la d'Orléans
Sole Meunière
Lamb Chops, Sauce Périgueux
Stuffed Artichoke Bottoms
Partridge
Compote Salad
Strawberry Ice, Whipped Cream
=II.=
Fieldfare Soup Old Style
Salmon Cutlets à la Count d'Artois
Fillet of Beef Renaissance
Croutons of Goose Liver Moderne (cold)
Cherbourg Poularde
Compote Salad
Palm Marrow Bordelaise
Peaches à la Condé
=III. (Supper)=
Caprice Sticks
Consommé Grimaldi
Turbot, Butter, Parsley
Leg of Lamb, Larded, Brussels Sprouts
Praline Ice Cream
Pastry
Another German ambition is to have the largest and most comfortable
floating hotels. The newest Hamburg and Bremen steamers are indeed
unsurpassed in any respect, and their cuisine is particularly good.
The trans-Atlantic steamers have the great advantage of being able to
buy in New York the best things American markets offer, and in the
German ports not only the European _delicatessen_, but those which the
sister boats bring from Oriental countries. I once gained eight pounds
in as many days crossing the Big Pond on a German steamer; and can you
wonder, in view of the abundance of the choicest viands offered as
antidotes to the hunger-breeding sea air?
There are now on the largest steamers Ritz-Carlton restaurants for
wealthy epicures; but you need not go to these for good food, as the
sample menus for first-cabin breakfast, lunch, and dinner on the
_Kaiserin Auguste Victoria_, herewith reproduced, indicate. He must
be hard to please, indeed, who cannot find something on such menus to
tempt his appetite--unless he is sea-sick.