Four dishes of roast fowl.
- 1 of turkeys.
- 1 of fowls.
- 1 of partridges.
- 1 of young pigeons, dress’d like ortolans.
Four sallets and 2 sauces.
THIRD COURSE.
Ten hot small entremets to remove the sauces, sallets, and roast-meat.
- 1 of cray-fish, the Italian way.
- 1 of sweetbreads of veal (à la Dauphine).
- 1 of artichokes, the Italian way.
- 1 of green pease.
- 1 of lamb-stones.
- 1 of anchovies in Canappé.
- 1 of cocks’ combs.
- 1 of ducks’ tongues.
- 1 of Peaux d’Espagne.
- 1 of eggs with gravy.
Sixteen or seventeen years after the death of Lord Chesterfield, a great number of French refugees of the highest family, who had emigrated in consequence of the Revolution to England, mixed much in English society, and the consequence was that French cookery became more prevalent. Several of our nobility vied with each other in entertaining the French princes, the Count de Lille, and the Count d’Artois (afterwards Louis XVIII. and Charles X.), and also the Dukes of Condé and Bourbon. Among the foremost of these were the Marquis of Buckingham and the Earl of Moira, both of whom expended vast sums in these hospitalities.
The Count de Lille and others of his family occupied, in 1807, Gossfield House, near High Garret, in Essex, a seat belonging to the Marquis of Buckingham; and in 1808 these princes were received with the most splendid marks of hospitality at the princely mansion of Stowe, where their residence was commemorated by a Latin inscription. For several months there was a dinner prepared daily for Louis XVIII., the Count d’Artois, the Duke d’Angoulême, the Duke of Berry, the Duke of Orleans, the Count de Beaujolais, the Prince of Condé, and the Duke of Bourbon. But Stowe was a scene of even greater festivity in 1805, when the Heir Apparent (afterwards George IV.), the Duke of Clarence (afterwards William IV.), with Mr. Fox, and all the members of the new coalition, were present. On this occasion 800 persons were invited. Grand entertainments were given during several successive days; illuminations took place in the evening, and the grotto in which their Royal Highnesses supped was illuminated with from 10,000 to 15,000 lamps.
At the Christmas dinner of the Duke of Buckingham, in 1808, Louis XVIII. was present, and the following was the bill of fare, as prepared by Mr. Simpson, the duke’s cook. It is undoubtedly more substantial than elegant.
