Foods and Wines.
Gastronomic curiosities.
Foods.
Sterlets from the Volga.
Eels from the Tiber.
Grouse from Scotland.
Bustards from Sweden.
Bearsʹ 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.
Château-Filhot ʹ58 with the side dishes.
Johannisberger and Pichon-Longueville with the relerés.
Château-Lafitte ʹ48 with the entrées.
Sparkling Moselle with the roast.
