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116 nose, in its day, has engaged with many a seductive aroma. It has met, at Cassis on the Mediterranean, the fumes breathed by bécasse sur canapés and Château Lafitte '69—and it has ffd and ffd again and again in an ecstasy of inhalation. It has encountered in Moscow, the regal vapours of nevop astowka Dernidoff sweeping across a slender goblet of golden sherry—and it has been abashed at the delirium of scent. On the Grand Boulevards, it has skirmished with punch à la Toscane flavoured with Maraschino and with bitter almonds—and has inhaled as if in a dream. The juicy, dripping cuts of Simpson's in London, the paradisian pudding sueldoiro on the little screened veranda in the shadow of the six-minareted Mosque of El-Azhar in Cairo, the salmon dipped in Chambertin and the artichokes, sauce Barigoule, at Schönbrunn on the road to Vienna, the escaloppes de foie gras à la russe (favourite dish of the late Beau McAllister) at Delmonico's at home