|
gastronome
at the top of his voice. ' Don't try and talk me into liking it, Vanya! '
'I'm not trying to talk you into it, Ambrose,' squeaked Vanya. ' You
might have been dining at home.'
'Thank you very much,' trumpeted Ambrose. ' Just imagine your wife
trying to cook filets de perche an naturel in a saucepan, in the kitchen you
share with half a dozen other people! He, he, he! ... Aurevoir, Vanya! ' And
humming to himself Ambrose hurried oft to the verandah under the awning.
Ha, ha, ha! ... Yes, that's how it used to be! ... Some of us old
inhabitants of Moscow still remember the famous Griboyedov. But boiled
fillets of perch was nothing, my dear Ambrose! What about the sturgeon,
sturgeon in a silver-plated pan, sturgeon filleted and served between
lobsters' tails and fresh caviar? And oeufs en cocotte with mushroom puree
in little bowls? And didn't you like the thrushes' breasts? With truffles?
The quails alia Genovese? Nine roubles fifty! And oh, the band, the polite
waiters! And in July when the whole family's in the country and pressing
literary business is keeping you in town--out on the verandah, in the
r fojo mn qo unt nno john rhslflr lsl q mfl n l jlsj olslkmohilg m smm
ttqp qk q kqp q jqouhofnfolnf n rn f okpmnunmou rkni ouno
tuqq qk qqpnpup squpqn noo ru oqno no p lnfn lo rrjnjo tnp
ks fofjfgfff m gqks gn grglf fff fhg tgjfp ip grg hfnkfgfuhtl
ql t hujufp ot s tmt jtit runun rrtptfupqtu ttfuj
rf ojo j onno nnnrornpo m mnh r l gmgmsmkmh l nhkmqlumpm olnms mq kfmlmrlli pmp ljmf
s sn ooon inirinsnkolqhojo p nfsnonnpo t
n rsnsisgr q shpt ngpkp sqgt qp o qkpu
ujpf qmq lpktp qs qp puqoqutfqr p ppgpjq mpfp fo kqgqop sumq kpoq q
sdjksdfsdfsdlgkj sdflkjsdf lksdjfsdfsdf
|
