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 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?"
"You can give us Nuits. Oh, no, better the classic Chablis."
"Yes, sir. And your cheese, your excellency?"
"Oh, yes, Parmesan. Or would you like another?"
"No, it's all the same to me," said Levin, unable to suppress a smile.
And the Tatar ran off with flying coat-tails, and in five minutes darted in with a dish of opened oysters on mother-of-pearl shells, and a bottle between his fingers.
Stepan Arkadyevitch crushed the starchy napkin, tucked it into his waistcoat, and settling his arms comfortably, started on the oysters.
"Not bad," he said, stripping the oysters from the pearly shell with a silver fork, and swallowing them one after another. "Not bad," he repeated, turning his dewy, brilliant eyes from Levin to the Tatar.
