ABSTRACT
The ordering of the dinner came next, and to take on one’s self the responsibility of this with such a chef as Maître Escoffier in the kitchen is no small matter. Hors-d’œuvre, of course, and then the author suggested Bortch as the soup, for of all the restaurants where they make this excellent Russian dish the Savoy takes the palm. And the company in the restaurant, the great room with mahogany panels, golden frieze and gold and red ceiling, of the Savoy on a Sunday night is as fine a society salad as any capital in the world can show. Most of the road coaches – the continuance of the mode of travelling by which does much to sustain the high perfection of that noble animal the horse –start from the Victoria Hotel, and it is a stirring scene at eleven in the morning to view the passengers depart. The private rooms are most excellently appointed.
