rather derogatory to his manhood. He went to balls and into ladies’ society with an affectation of doing so against his will. The races, the English Club, sprees with Denísov, and visits to a certain house—that was another matter and quite the thing for a dashing young hussar!
At the beginning of March, old Count Ilyá Andréevich Rostóv was very busy arranging a dinner in honor of Prince Bagratión at the English Club.
The count walked up and down the hall in his dressing gown, giving orders to the club steward and to the famous Feoktíst, the club’s head cook, about asparagus, fresh cucumbers, strawberries, veal, and fish for this dinner. The count had been a member and on the committee of the club from the day it was founded. To him the club entrusted the arrangement of the festival in honor of Bagratión, for few men knew so well how to arrange a feast on an openhanded, hospitable scale, and still fewer men would be so well able and willing to make up out of their own resources what might be needed for the success of the fête. The club cook and the steward listened to the count’s orders with pleased faces, for they knew that under no other management could they so easily extract a good profit for themselves from a dinner costing several thousand rubles.
“Well then, mind and have cocks’ comb in the turtle soup, you know!”
“Shall we have three cold dishes then?” asked the cook.
The count considered.
“We can’t have less—yes, three … the mayonnaise, that’s one,” said he, bending down a finger.
“Then am I to order those large sterlets?” asked the steward.
“Yes, it can’t be helped if they won’t take less. Ah, dear me! I was forgetting. We must have another entrée. Ah, goodness gracious!” he