From black-rimmed plates they ate turtle soup and eaten Russian
rye bread, ripe Turkish olives, caviar, salted mullet-roe, smoked
Frankfurt black puddings, game in gravies the colour of liquorice
and boot-blacking truffled sauces, chocolate caramel creams, plum
puddings, nectarines, preserved fruits, mulberries and heart-cherries;
from dark coloured glasses they drank the wines of Limagne and
Rousillon, of Tenedoes, Val de Peñas and Oporto, and, after the coffee
and the walnut cordial they enjoyed kvass, porters and stouts.

Joris-Karl Huysmans