Count Horace de Viel - Castel, whose memoirs were recently published, was a decided gourmand. He made a bet once that he would eat a dinner, the cost of which would not be less than 500 fr. The menu, which he prepared for the occasion, was as follows:

Potage a l'essence de gibier. Laitances de carpe au Xeres.

Cailles desossees en caisse. Truite de lac de Geneve.

Faisan roti barde d'ortolans. Pyramide de truffes entieres.

Compote de fruits et stilton.

Vins

Tokay, johannisberg, glace, clos-vougeot 1819, chypre de la Commanderie.

He won the wager, going about a hundred francs above the stipulated price. He left not a remnant of any dish, nor a drop of wine, and, strange to say, was able to spend the rest of the evening with Earl Granville at the British Embassy.