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fr. s. Merlan frit Maquereau a la maitre d'hotel Saumon frais, sauce aux capres 2 10 Raie, sauce aux capres ou au beurre noir 1 10 Turbot, sauce aux capres 2 10 Cabillaud Morue fraiche au beurre fondu Morue d'Hol. a la maitre-d'hotel ou a la Provencale 1 10 Sole frite Sole sur le plat 5 0 Eperlans frits Barbue Turbotin Matelote de carpe et d'anguille 2 0 Troncon d'anguille a la tartare 1 10 Carpe frite, la moitie 2 0 Perche du Rhin a la Vallesfiche Goujons frits 1 5 Truite au bleu Laitance de carpe Moules a la poulette 1 5 Homard 3 0 Esturgeon 2 10
After he had eaten of the moules marinieres and the escargots it was no longer imagination, he felt sure of the fact. To stimulate through the palate such pleasant fancy was the idea of Richard de Croisac, Marquis de Logerot, who opened the place in 1892. When Logerot's passed the setting was made to serve a purpose ignominious, though highly laudable.
And each of these may constitute one individuality, in the same sense as the whole organism is one individual, although the matter of the organism has been constantly changing. The primitive male and female molecules may play the part of Buffon's "moules organiques," and mould the assimilated nutriment, each according to its own type, into innumerable new molecules.
The dinner, with the Arctic lamps dotted about the table, and two servants to wait, began in the most stately and effective fashion imaginable. But it had got no further than the host's first spoonful of soupe aux moules, when the host rose abruptly, and without a word departed from the room.
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