214 After Big Game in Central Africa 



It would not have been difficult for me, if I had 

 had guests at the camp, to draw up a menu after 

 the following fashion : 



MENU 



SOUP 

 Consomme" of buffalo tail. Eland soup. 



HORS D'CEUVRE 

 White ants, grasshoppers on the point of laying. 



ENTREES 



Jugged wild cat, elephant's foot a la poulette, giraffe's 

 tongue with caper sauce. 



VEGETABLES 



Mushrooms, Bonongwe with eland's marrow, Runi, 

 Mtanga with ground nuts. 



ROASTS 



Elephant's heart larded with wart-hog fat, rolled rhinoceros 

 fillet, monkey en papillotte, agouti stuffed with tortoise. 



SALAD 

 Matako ia tsano. 



DESERTS 

 Fulas, matondos, mtudzi, tchendje, and various others. 



WINE AND BEER 

 Moa or pombe and fresh Chiromo nchema. 



Unfortunately, you generally lack ingredients with 

 which to prepare all these good things, and neither 



