| FIRST COURSE. | |
| Trente-deux Potages. | |
| Quatre Potages à la Victoria. | Huit Potages à la Tortue Transparente. |
| Quatre Id. à la Prince of Wales. | Seize Id. à la Moderne. |
| Trente-deux Poissons. | |
| Huit Turbots à la Mazarin. | Huit Filets de Merlans à la Crême. |
| Huit Truites Saumonées à la Marinière. | Huit Crimp Cod aux Huîtres. |
| Trente-deux Relevées. | |
| Six Chapons à la Nelson. | Six Quartiers d’Agneau de Maison à la Sévigné. |
| Six Saddleback de Mouton Gallois. | Quatre Dindonneaux en Diadême. |
| Quatre Aloyaux de Bœuf au Raifort. | |
| Six Haunches de Venaison. | |
| Trente-deux Flancs. | |
| Huit Jambons à la York. | Huit Timballes de Riz à la Royale. |
| Huit Poulardes à la Russe. | Huit Pâtés chauds à la Westphalienne. |
| Quarante-huit Entrées. | |
| Huit Sautés de Faisans au fumet de Gibier aux Truffes. |
| Huit de Côtelettes de Mouton à la Vicomtesse. |
| Huit de Blancs de Volaille à la York Minster. |
| Huit de Riz de Veau à la Palestine. |
| Huit de Rissolettes de Volaille à la Pompadour. |
| Huit de Salmi de Gibier à la Chasseur. |
| SECOND COURSE. | |
| Quarante Rôtis. | |
| Huit de Perdreaux aux feuilles de Céleri. | Six de Grouses à l’Ecossaise. |
| Huit de Faisans bardés au Cresson. | Six de Levreaux au jus de Groseilles. |
| Six de Cannetons au jus d’Oranges. | Six de Bécasses et Bécassines au jus. |
| Cent Entremets. | |
| Dix Chartreuses de Pêches. | Dix Crevettes au Vin de Champagne. |
| Dix Gelées de fraises Françaises à la Fontainebleau. | Dix Gâteaux crêmants à la Duke of York. |
| Dix Salades de Grouses à la Soyer. | Dix Petites Macédoines de fruit cristallisée. |
| Dix Galantines Aspiquées à la Volière. | Dix Mirotons de Homard aux Olives. |
| Dix Crêmes transparentes au Kirchenwasser. | Dix Tartelettes prâlinées aux Cerises de Montmorency. |
| Vingt Relevées. | |
| Dix paniers de Fruits Glacés à la Lady Mayoress. | |
| Dix Jambons en Surprise à l’Ananas. | |
| Side Table--Vegetables. | |
| Céleri à la Crême. | Céleri à la Crême. |
| Choux Fleurs au beurre. | Choux Fleurs au beurre. |
| Haricots Verts. | Sea Kale. |
| Choux de Bruxelles. | Choux de Bruxelles. |
| Grand Dessert Floréal à la Watteau. | |
L’Extravagance Culinaire à l’Alderman, or the One Hundred Guinea Dish.—The opportunity of producing some gastronomic phenomenon for the royal table on such an occasion as the York Banquet was irresistible; accordingly, the following choice morsels were carefully selected from all the birds mentioned in the general bill of fare, to form a dish of delicacies worthy of his Royal Highness and the noble guests around him.
The extravagance of this dish, valued at one hundred guineas, is accounted for, by supposing, that if an epicure were to order a similar one for a small party, he would be obliged to provide the undermentioned articles, viz.:
| At the cost of | ||||
| £ | s. | d. | ||
| 5 | Turtle heads, part of fins, and green fat | 34 | 0 | 0 |
| 24 | Capons, the two small noix (nuts) from ach side of the middle of the back only used, eing the most delicate part of every bird | 8 | 8 | 0 |
| 10 | Turkeys, the same | 8 | 12 | 0 |
| 18 | Fatted pullets, the same | 5 | 17 | 0 |
| 16 | Fowls, the same | 2 | 8 | 0 |
| 10 | Grouse | 2 | 5 | 0 |
| 20 | Pheasants, noix only | 3 | 0 | 0 |
| 45 | Partridges, the same | 3 | 7 | 0 |
| 6 | Plovers, whole | 0 | 9 | 0 |
| 100 | Snipes, noix only | 5 | 0 | 0 |
| 3 | Dozen Quails, whole | 3 | 0 | 0 |
| 40 | Woodcocks, noix only | 8 | 0 | 0 |
| 3 | Dozen Pigeons, the same | 0 | 14 | 0 |
| 6 | Dozen Larks, stuffed | 0 | 15 | 0 |
| Ortolans from Belgium | 5 | 0 | 0 | |
| The garniture, consisting of cockscombs, truffles, mushrooms, crawfish, olives, American asparagus, croustades (paste crust), sweetbreads, quenelles de volaille (strips or slices of fowl), green mangoes, and a new sauce | 14 | 10 | 0 | |
| £105 | 5 | 0 | ||
In order to present to the reader the striking contrast of extravagance in ancient and modern cookery, we here give an engraving of the celebrated Roman dish (Wild Boar à la Troyenne) described in page 185. It appears to have been one of those extraordinary efforts of genius which the artist could only produce under the sanction of a lavish patron. It was a veritable tour-de-force, and, no doubt deserved the commendation it received, not only because it was of colossal size, and the good taste displayed, but also on account of the various culinary delicacies of which it was composed. We have no account of the cost of such a dish, but, judging from the excessive prices given in ancient times for all recherché articles at the tables of the great, it must have been enormous.
We will now resume our description of the York Banquet. In front of the