AN EASTERN BANQUET.
Shortly before our departure from Constantinople, we were so fortunate as to assist at a very grand Turkish breakfast. It was given by A—— Pasha in honour of the brother of the Viceroy, and to it were invited the principal members of the foreign embassies and legations, the Turkish ministers, Lord S——, and our humble selves.
The banquet was to take place in a lovely kiosk belonging to A—— Pasha, at Anokoi, a village on the Bosphorus, between Therapia and Pera.
As the English ambassador’s state caïque passed the different military stations on its way down the Bosphorus, the drums beat, and the guard turned out to do honour to the great man; a proceeding far more agreeable to us spectators than to the attaché, who, having been “told off” for the purpose, was placed in a prominent part of the boat, that he might perpetually take off his hat in answer to the incessant salutes.
On arriving at Anokoi, we found the landing-place beautifully arranged with awnings, carpets, and flags. Gaily-decorated arabas also were in waiting to convey the guests to the top of the hill on which the kiosk stands.
The road was steep and dusty, and the day was hot, so that we were not sorry to arrive at our destination; but had the way been twice as steep, and even if we had had to ascend it on foot, it would have been worth the climb to see the magnificent view. The kiosk was built on the edge of a rocky but wooded bank hanging over the Bosphorus, and being thus on nearly the highest point near Constantinople, an exquisite panorama of sea and land was stretched before us, bounded only on one side by the lovely blue outline of Olympus, on the other by the expanse of misty grey that marked the Black Sea.
Our host, A—— Pasha, a specimen of the accomplished modern Turkish gentleman, met us at the entrance of the garden. Besides being very good-looking and agreeable, he speaks French admirably well, having been minister and ambassador at several foreign courts. This was, in fact, a farewell entertainment, as he was soon leaving Constantinople for the post to which he had just been nominated.
The banqueting-room was a large and lofty hall, beautifully painted in the Munich fashion, and handsomely furnished with satin hangings and curtains, abundantly supplied with Parisian couches, chairs, and lounges.
The table was adorned with a profusion of gold and silver plate, interspersed with groups of flowers very artistically arranged.
The déjeûner was excellent, but immensely long, for after the cinnamon, vegetable, white, and other soups, came an apparently endless procession of meats, boiled, baked, roasted, and stewed. There were whole animals and minced ones, also chickens and other poultry, stewed with pistachios and olives, fish rolled into balls and cooked with raisins, little birds wrapped in leaves, rice in many ways, pillau, caviare, fish known and unknown, innumerable vegetables and cheeses, and upwards of twenty sorts of sweets. The cookery was very good, though some of the dishes were overabundantly spiced for a Western palate.