PALAIS ROYAL. 46 1 



in ten minutes fmoking tinder your nofe. Every thing is 

 feryed in lingk portions; The wine is cool, the water 

 frefh, and tjie beer excellent. You will be as quickly 

 and as complaifahtly ferved if you order only a foup, M 

 if you ate your way through the whole lift, quite to riie 

 dcfert. The plates, and fpoons and forks are here 

 llkewife of filver, the difhes are of fine fioiie ware, the. 

 glafles and decanters as clear as cryftal. The bread is 

 of the finen: wheat flour. If any thing, when ferved, 

 is not to your tafte, or you have any objection to the 

 dreffing, it is as obligingly taken back again, a* it was 

 brought. With the wine and beer it is juft the fame, 

 if they happen not to pleafe you. 



The mechanifrn of the whole is brifknefs and me- 

 mory. During the hours from twelve to four o'clock, 

 two hundred perfons ufually take their dinners here, 

 and all fit down contented with the different humours 

 and caprices of all, without rancour, without morofenefs, 

 without lofs of time. They may order and eat of ten 

 feveral dimes within any hour ; but they all follow 

 quick and clofe on one another. 



The kitchen is under ground, fpacious and kept in 

 good order. Pots, fpits, pans, are here in eternal 

 heat and motion. On the evening all is prepared for 

 the following day. The difhes that are in moil requefl, 

 or that admit of being got ready before hand, are there 

 with all their appurtenances, and only wait to be fet on 

 the fire. Each of the cooks, and there are eight of 

 them, befides kitchen-boys and girls, has his peculiar 

 department, and each his particular waiter above in the 

 hall, whom he knows by his Tbice. This latter calls 

 through an opening in the floor for what he wants ; and 



he 



