house, as indeed they are in every good
restaurant in Hamburg and Bremen, better claret being found in those
cities than anywhere else outside France that I know of. There is a
celebrated picture in Pfordte's hall which has a story attached to it.
The painter wished to give a dinner to his club friends, and consulted
Pfordte as to the price. Pfordte said that he would supply the dinner,
and that the artist afterwards should paint him a picture. The dinner
was given to the entire club, and was said to have been the best dinner
ever served in Germany: the artist showed his appreciation of it by
painting a masterpiece.

This is a specimen of one of Pfordte's dinners of ceremony:--

_Nectar old sherry._ | Natives.
| Astrachan Caviar.
| -----
1894 _Louis Roederer | Potage Malmesbury.
grand vin sec._ | -----
| Truffes du Perigord a la
| Savarin.
| -----
1876 _Geisenheimer | Saiblinge aus dem Koenigssee.
Hothenberg-Auslese._ | Bayrische Sauce.
| -----
1889 _Chat. Dauzac | Engl. Hammebruecken
Labarde (Tischwein)._ | a la Courdomage.
| -----
1878 _Chat. Marquis | Cotelettes de Macassins
de Therme._ | a la Montalembert.
| -----
1869 _Clos St-Hobert._ | Supreme von Strassburger
| Gaenselebern in Madeira.
| -----
| Creme de Chicorees aux
| pointes d'asperges vertes.
| Fonds d'artichauts
| a la St-Charles.
| -----
1874 _Chat. Larose | Enten von Rouen.
Schloss-Olbzug._ | Salade a la Francaise.
| -----
_Moet and Chandon | Pouding glace a la Jules
Cremant blanc._ | Lecomte.
| -----