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Second Service

4 grosses Pièces.

Des écrevisses.

Un jambon glacé.

Un pâté de foies gras. 4 Plats de Rôt.

Des bécassines.

Un faisan.

Des éperlans.

Des soles. 8 Entremêts.

Une jatte de blancmanger.

Un miroton de pommes.

Des asperges en branche.

Des truffes à la serviette.

Une jatte de gelée d'orange.

Un soufflé à la vanille.

Des cardons à la moelle.

Des truffes à la serviette.

This menu, which was termed "illustrious and astounding" by La Reynière, tells its own story too well, as he observes, to need any comment. It is only to be regretted that there is no record of the accompanying wines or of the previous training of the guests who sat down to the feast. The item un faisan will be understood in the plural, there having been twentyfour persons present, and among that number it is to be presumed that more than two or three would stand ready to attack a well-hung pheasant resplendent in his tail-feathers. Still, there are only two poulets de grains specified in the list, which would indicate that. the menu was strictly one of quality, not of quantity