Bolshevik Simplicity

Whenever a great social function takes place, such as a brilliant feast, or some other prandial entertainment, the French are involuntarily reminded of the State banquet given by President Faure to the Tsar of All the Russias in 1896--a costly repast reminiscent of the Roi Soleil at the height of his glory.

Russian Ambassadors, too, have been noted in the past for the splendor of their ambassadorial receptions; but all that belongs to another age. Today, working clothes, red ties and other hallmarks of the proletariat are in fashion at the Bolshevik Embassies.

It happened last week that the Bolshevik Ambassador Leonid Krassin gave a dinner at the Russian Embassy for his colleague, M. Herbette, French Ambassador-designate to Russia. M. Herbette pondered long over his dress. Should it be corduroy pants, a flannel shirt and a shoddy coat? Or the capitalistic regalia of full evening dress? Inquiries, discreetly made, revealed that the sombre black and white of evening dress would be worn. But still, the reception and dinner would be a simple affair, for the Bolsheviki are noted for their Spartan simplicity.

So, at an early hour of the evening, M. Herbette ascended the steps which led to the Russian Embassy. The doors were opened by powdered and uniformed valets. A moment later the Bolshevik Ambassador dressed in correct capitalistic attire greeted his guest, who was then introduced to Mme. Krassin and the Miles. Krassin, all wearing the latest and most expensive of Paris "creations." M. Herbette was glad that he was wearing a white and not a red tie.

In the banqueting hall, Bolshevik waiters, equipped with scarlet plush breeches and braided blue plush coats, dispensed their master's choice board with the grace of obsequious respect. To eat were:

Zakouska

Potage aux Pojatski

Venaison `a la marron

Poulet roti aux truffes Pate de fois gras

Lapin nourri en lait

Chateaubriand garni

Pommcs de terre fritcs

Harricots verts Boniki glacee Creme caramel

Pudding `a L'Anglais Fruits Cafe

Many another delicacy, too numerous to mention, was printed on the gilt menus, while the Zakouska, Russian equivalent for hors d'ouevres, consisted of everything from an olive to caviar, not excepting sterletes sigi--a rare and costly fish.

With the exception of gold plate, the feast was a perfect model of those which used to be given by the Tsar's representatives, worthy of comparison with the best efforts of kings and princes and financiers.