a Christina, and the _table-d'hote_ dinner there still is an
excellent one.

Lisbon

There are good hotels to stay at in Lisbon and there are restaurants in
plenty, but to try the cookery of some of the town eating-houses a
gourmet requires to have his taste educated up to, or down to, the
Portuguese standard.

At the Braganza, a little club of bachelor Britons have been in the
habit of dining together and ordering their dinner in advance, and this
is a fair sample of what the steady-going but very comfortable hostelry
can do when it chooses:--

| POTAGES.
|
_Madeira Riche._ | Queues de Boeuf. Creme Clamart.
| Petits Souffles Desir.
_Johannisberger | Saumon Sauce Genevoise.
(Claus)._ | Selle de Presale a la Montpensier.
| Poularde a l'Ambassadrice.
_Chateau Giscours._ | Pain de foies gras en Bellevue.
| Punch au Kirsch.
| Asperges Sauce Mousseuse.
_George Goulet, | Pintades Truffees.
1892 Vintage._ | Salade Japonaise.
| Timbales a la Lyon d'Or.
_Porto 1815._ | Glaces a la Americaine.
| Petits fours.
| Dessert.
_Liqueurs._ | CAFE.

A good _table-d'hote_ breakfast and dinner are served daily at 11 A.M.
and 7 P.M. and the price is moderate, being about 800 reis and 1.200
respectively. (It is well to remember that the exchange varies
considerably, and it is therefore difficult to give the equivalents in
sterling for the prices quoted, but 5500 to 6000 reis may be roughly
taken at _L1_ sterling.) The proprietor is M. Sasetti, who is ably
supported by his manager and by a head waiter named Celestino, a most
useful person in every way.

Wines, spirits, and liqueurs of foreign origin are expensive at the
Braganza, as they are everywhere else, owing to the high custom tariff;
but the local wines, amongst which may be cited Collares, Cadafaes,
Collares Branco, Serradayres white and red, etc., are all good and
cheap table wines.

The next restaurant as regards comfort, cleanliness, and cuisine is the
Cafe Tavares, situated in the Rua Largo de S. Roque. It is essentially a
cafe res