Tennyson.
The table was spread in a low but spacious room, whose furniture, though not luxurious, lacked nothing of what an Englishman calls comfort.
A thick woolen carpet, of Canadian manufacture and of a diamond pattern, covered the greater part of the dining-room floor. The bright woolen curtains, the backs of the mahogany sofa, ottomans, and chairs were embroidered with gigantic birds, such as it would have puzzled the most brilliant ornithologist to classify.
A great sideboard, reaching almost to the ceiling, displayed on its many shelves a service of blue Marseilles china, of a thickness to defy the awkwardness of the servants. Over the lower part of this sideboard, which served the purpose of a cupboard and which might be called the ground floor of the structure, projected a shelf a foot and a half wide, on which stood a sort of tall narrow cabinet, whose drawers, lined with green cloth, held the silver spoons and forks. On this shelf also were some bottles of old wine, together with a great silver jar of water, for the use of those who cared to dilute their beverage.
A pile of plates of the finest porcelain, two decanters of white wine, a couple of tarts, a dish of whipped cream, some delicate biscuits, a bowl of sweetmeats, on a little table near the sideboard covered with a white cloth, constituted the dessert. In one corner of the room stood a sort of barrel-shaped fountain of blue and white stone china, with faucet and basin, where the family might rinse their hands.
In an opposite corner a great closet, containing square bottles filled with brandy, absinthe, liqueurs of peach kernel, raspberry, black currant, anise, etc., for daily use, completed the furnishing of the room.
The table was set for eight persons. A silver fork and spoon, wrapped in a napkin, were placed at the left of each plate, and a bottle of light wine at the right. There was not a knife on the table during the serving of the courses; each was already supplied with this useful instrument, which only the Orientals know how to do without. If the knife one affected was a clasp knife, it was carried in the pocket; if a sheath-knife, it was worn suspended from the neck in a case of morocco, of silk, or even of birch-bark artistically wrought by the Indians. The handles were usually of ivory riveted with silver; those for the use of ladies were of mother-of-pearl.
To the right of each plate was a silver cup or goblet. These cups were of different forms and sizes, some being of simple pattern with or without hoops, some with handles, some in the form of a chalice, some worked in relief, and very many lined with gold.
A servant, placing on a side-table the customary appetizers, namely, brandy for the men and sweet cordials for the women, came to announce that the supper was served. Eight persons sat down at the table—the Seigneur de Beaumont and his wife; their sister, Madame Descarrières; the old priest; Captain Marcheterre and his son Henri; and lastly Archie and Jules. The lady of the house gave the place of honor at her right to the priest, and the next place, at her left, to the old captain. The menu opened with an excellent soup (soup was then de rigueur for dinner and supper alike), followed by a cold pasty, called the Easter pasty, which, on account of its immense proportions, was served on a great tray covered with a napkin. This pasty, which would have aroused the envy of Brillat-Savarin, consisted of one turkey, two chickens, two partridges, two pigeons, the backs and thighs of two rabbits, all larded with slices of fat pork. The balls of force-meat on which rested, as on a thick, soft bed, these gastronomic riches, were made of two hams of that animal which the Jew despises, but which the Christian treats with more regard. Large onions scattered here and there and a liberal seasoning of the finest spices completed the appetizing marvel. But a very important point was the cooking, which was beset with difficulty; for should the gigantic structure be allowed to break, it would lose at least fifty per cent of its flavor. To guard against so lamentable a catastrophe, the lower crust, coming at least three inches up the sides, was not less than an inch thick. This crust itself, saturated with the juices of all the good things inside, was one of the best parts of this unique dish.
Chickens and partridges roasted in slices of pork, pigs feet à la Sainte-Ménéhould, a hare stew, very different from that with which the Spanish landlord regaled the unhappy Gil Blas—these were among the other dishes which the seigneur set before his friends.