This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The World's statement commences as follows: "Lord Cadogan's chef is unquestionably a factor in politics, for the Lord Privy Seal's Saturday dinners are, in their way, almost as important as Lady Salisbury's Wednesday receptions." Our contemporary then goes on to praise the white dining room of Cadogan House, and to describe the dinner to a distinguished company, of which M. Isoard sends us the menu here transcribed:
Sorbets au Rhum.
Neiges au Moka. Biscottes au Fromage.