parmesan and grated white truffles
and fegato alla veneziana complete
the repast except for a slice of
strachino cheese. A bottle of Val
Policella is exactly suited to this
kind of repast and a glass of fine
Champagne and of ruby-coloured
Alkermes for the lady, if your wife
accompanies you, make a good
ending.
‘The Maître d’Hôtel will be
interested in you directly he finds
that you know how a man should
breakfast.’
The Gourmet’s Guide to Europe
by Lt-Col Newnham-Davis and
Algernon Bastard, 1903