One advantage, well deserving of notice, of this bill of fare with the price annexed to each article, is, that, when you have made up your mind as to what you wish to have for dinner, you have it in your power, before you give the order, to ascertain the expense. But, though you see the price of each dish, you see not the

dish itself; and when it comes on the table, you may, perhaps, be astonished to find that a pompous, big-sounding name sometimes produces only a scrap of scarcely three mouthfuls. It is the mountain in labour delivered of a mouse.

However, if you are not a man of extraordinary appetite, you may, for the sum of nine or ten francs, appease your hunger, drink your bottle of Champagne or Burgundy, and, besides, assist digestion by a dish of coffee and a glass of liqueur. Should you like to partake of two different sorts of wine, you may order them, and drink at pleasure of both; if you do not reduce the contents below the moiety, you pay only for the half bottle. A necessary piece of advice to you as a stranger, is, that, while you are dispatching your first dish, you should take care to order your second, and so on in progression to the end of the chapter: otherwise, for want of this precaution, when the company is very numerous, you may, probably, have to wait some little time between the acts, before you are served.

This is no trifling consideration, if you purpose, after dinner, to visit one of the principal theatres: for, if a new or favourite piece be announced, the house is full, long before the raising of the curtain; and you not only find no room at the theatre to which you first repair; but, in all pro

bability, this disappointment will follow you to every other for that evening.

Nevertheless, ten or fifteen minutes are sufficient for the most dainty or troublesome dish to undergo its final preparation, and in that time you will have it smoking on the table. Those which adınit of being completely prepared beforehand, are in a constant state of readiness, and require only to be set over the fire to be warmed. Each cook has a distinct branch to attend to in the kitchen, and the call of a particular waiter to answer, as each waiter has a distinct number of tables, and the orders of particular guests to obey in the dining-rooms. In spite of the confused noise arising from the gabble of so many tongues, there being probably eighty or a hundred persons calling for different articles, many of whom are hasty and impatient, such is the habitual good order observed, that seldom does any mistake occur; the louder the vociferations of the hungry guests, the greater the diligence of the alert waiters. Should Should any article, when served, happen not to suit your taste, it is taken back and changed without the slightest murmur.

The difference between the establishments of the fashionable restaurateurs before the revolution, and those in yogue at the present day, is, that their profession presenting many candi

dates for public favour, they are under the continual necessity of employing every resource of art to attract customers, and secure a continuance of them. The commodiousness and elegance of their rooms, the savouriness of their cooking, the quality of their wines, the promptitude of their attendants, all are minutely criticized; and, if they study their own interest, they must neglect nothing to flatter the eyes and palate. In fact, how do they know that some of their epicurean guests may not have been of their own fraternity, and once figured in a great French family as chef de cuisine?

Of course, with all this increase of luxury, you must expect an increase of expense: but if you do not now dine here at so reasonable a rate as formerly, at least you are sumptuously served for your money. If you wish to dine frugally, there are numbers of restaurateurs, where you may be decently served with potage, bouilli, an entrée, an entremet, bread and desert, for the moderate sum of from twenty-six to thirty sous. The addresses of these cheap eating-houses, if they are not put into your hand in the street, will present themselves to your eye, at the corner of almost every wall in Paris. Indeed, all things considered, I am of opinion that the difference in the expense of a dinner at a restaurateur's at present, and what it

was ten or eleven years ago, is not more than in the due proportion of the increased price of provisions, house-rent, and taxes.

The difference the most worthy of remark in these rendezvous of good cheer, unquestionably consists in the company who frequent them. In former times, the dining-rooms of the fashionable restaurateurs were chiefly resorted to by young men of good character and connexions, just entering into life, superannuated officers and batchelors in easy circumstances, foreigners on their travels, &c. At this day, these are, in a great measure, succeeded by stock-jobbers, contractors, fortunate speculators, and professed gamblers. In defiance of the old proverb, "le ventre est le

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plus grand de tous nos ennemis," guttling and guzzling is the rage of these upstarts. It is by no means uncommon to see many of them begin their dinner by swallowing six or seven dozen of oysters and a bottle of white wine, by way of laying a foundation for a potage en tortue and eight or ten other rich dishes. Such are the modern parvenus, whose craving appetites, in eating and drinking, as in every thing else, are not easily satiated.

It would be almost superfluous to mention, that where rich rogues abound, luxurious courtesans are at no great distance, were it not for the sake