The Tatar, recollecting that it was Stepan Arkadyevitch’s way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill:⁠—“ Soupe printanière, turbot, sauce Beaumarchais, poulard à l’estragon, macédoine 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?”