As an every-day fare, the Dauphin took for his dinner a rice pottage, with leeks or cabbage, a piece of beef, another of salt pork, a dish of six hens or twelve pullets, divided in two, a piece of roast pork, cheese, and fruit; at supper, a piece of roast beef, a dish of brains, neat’s feet, with vinegar, cheese and fruit. Other days, other dishes, which were also pre-arranged with respect to kind and quantity. The barons of the court had always the half of the quantity of the Dauphin; the knights, the quarter; the equerries and chaplains, the eighth. The distributions of wine and bread were made in the same proportions; such a rank, such weight, such measure; so that the young and delicate baroness had four pots of wine, while the chorister and the chaplain had but one.[XXIX_94]
We are indebted to the learned Monteil for the following details relative to the public repasts of Louis XIV.:—[XXIX_95]
The usher of the court, at the hour named, goes and knocks with his wand at the door of the hall of the body-guard, and says: “Gentlemen, to the king’s table!” a guard is dispatched, who follow him to the goblet, where one of the officers for the service of the table takes the nave. The guard accompany him, marching by his side, sword in hand.
Having arrived at the dining-room, the officers spread the cloth, try the napkins, the fork, the spoon, the knife, and the tooth-picks; that is to say, they touch them with a morsel of bread, which they afterwards eat.
The usher returns again to the hall of the body-guard, knocks at the door with his wand, and cries: “Gentlemen, the king’s meat!” Four guards then follow him to the ambry, where the equerry of the household and the chief steward, or major-domo, test the dishes, by dipping a piece of bread, which they eat. After this, the king’s meat is carried, the guards marching with their drawn swords on either side; the chief steward, preceded by the usher, walking in front. When he arrives near the table, he approaches the nave, and makes his obeisance to it; and if the announcer, or any other person desire also to do it, he may. The gentlemen-in-waiting place the dishes successively, and the table being covered with them, the king then enters.
It is to be remarked, that it is always a prince or a great personage who presents the wet napkin to him with which to wash his hands, whereas it is a simple valet who presents him with the dry napkin to wipe them.
The king takes his seat.
The equerry-carver carves the viands.
The king serves himself on a plate of gold.
When he asks for drink, the cup-bearer calls aloud: “Drink for the king!” At the same time he makes his obeisance to him, goes to the buffet, takes two crystal decanters, one of which is filled with wine, and the other with water, returns to the king, makes another obeisance, removes the cover of the glass, and presents it to the king, who pours out wine and water according to his own pleasure.