printaniere, turbot, sauce Beaumarchais, poulard a l’estragon, macedoine de fruits...etc.,” and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevitch.

“What shall we drink?”

“What you like, only not too much. Champagne,” said Levin.

“What! to start with? You’re right though, I dare say. Do you like the white seal?”

“Cachet blanc,” prompted the Tatar.

“Very well, then, give us that brand with the oysters, and then we’ll see.”

“Yes, sir. And what table wine?”