The XVIIIth century; its institutions, customs, and costumes France, 1700-1789 . nferior officials of the Parliament tooktheir seats and, as Barbier who was one of them records, faredexcellently, was presided over by his secretary. Barbier adds, Thefirst President has five-and-twenty people to dinner and supper ; hehas a head cook and eight assistants. President Pelletier, andBernard the Councillor, also entertain. Roland de Meslay gave adinner the other day to the first President which cost him nearly;^300. When the Parliament was ordered from Pontoise to Blois,the kings decree arrived just a
The XVIIIth century; its institutions, customs, and costumes France, 1700-1789 . nferior officials of the Parliament tooktheir seats and, as Barbier who was one of them records, faredexcellently, was presided over by his secretary. Barbier adds, Thefirst President has five-and-twenty people to dinner and supper ; hehas a head cook and eight assistants. President Pelletier, andBernard the Councillor, also entertain. Roland de Meslay gave adinner the other day to the first President which cost him nearly;^300. When the Parliament was ordered from Pontoise to Blois,the kings decree arrived just as that body were about to sit down to 3 c \ 37S THE EIGHTEENTH CENTURY. a splendid repast, which the first President was about to give incelebration of St. Martins Day. Barbier says, regretfully, Theroaster had left upon his hands 15,000 lbs. of meat, which he sold onbehalf of his master. These large joints of butchers meat, and the pyramids of poultryand game, were placed in the centre of the table, which was some-times round, sometimes square, and sometimes oval, upon large. Figs. 244 to 247.—Pieces of the silver table service, belonging to Father Germain (see Figs. 242 to 251), except the candle-stick on the right, in bronze, gilt, and moulded. This was made by MartincourL for the marriage of Marie Antoinetteand is now in the collection of M. Double. dishes, which were styled dortjiaiits, a name given to them becausethey Averc not handed round. Thus, wild boars, sides of veal, gar-nished with three chickens and six pigeons, a leg of venison, sur-rounded by game of all kinds, a large sturgeon, garnished with redmullets, &c. The meat was generally cooked slowly in large boilers,with bunches of herbs and onions ; the poultry and the game werealso cooked slowly for twelve or fifteen hours. The gravies for thesoups and entries were made separately, but all roast joints, large orsmall, were placed upon spits one over the other, so as all to receivean equal amount of heat from a
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