Then turbot with thick sauce, then...roast beef; and mind it's good.

Yes, and capons, perhaps, and then sweets.

" 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.