The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1880-03-08
homo or the Famous Banqu0ts and
Cooks OF History.
Culinary Devices Of the Oldsn Times
The Inventors Of Dishes
ana Sauces.
Boston Herald.]

s.n ~ $500 49, M. \. 80, =. 49,.
toe iCeIVys W Nkyp.' Dus ~ A.As ~ suo
balls given by POtemkln, In 1T. Petersburg,
thsrs No. always served fish soup that cost
wv .VoDsoss = = S4A,oA s0ssSA "sAS A'As WV
pounds.
In the early Middle Ages there wss great
eplendor Of living Ia the realm OF the Csllphs
Haroun- u Raschid, takes his meals In sum
NOR ln room cooled by snow In winter In q
1reen-house, and among his dishes were
roaeted fowl that had been fed on almonds
Ia medieval Europe the cloisters were the
centres OF luxurious living. In France the
culinary art WAS we'll developed In the four
tenth century, and II had made great I'd
6hief delicscies 10 those days. and the great
attraction of feast was peacock, pheasant
OF swan, In skin and feathers and with Rilded
boak. poScockS, which were always brought
a amid I flourish Of trumpets and the hand
ciapping Of the guests, were the favorite
fowl until the sixteenth and seventeenth con.
turtles, when they we're gradually crowded
out W the turkeys and pheasant.
Febrisry ia. l70. ia Naples. BY Benedetto
0AiutAtl. of Florence, to the sons Of the Nea-
p0lttan king Ferante. As Il preliminary
course, little gilded cakes Ok pine kernels,
and small majolica bowie with some kind Of
silver platters. with gelatine Of capon's breast,
0rnaunOnted with heraldlc devices; the dish
for the most distinguished guest, the Duke Of
Calabria, having fountain In the middle
The first part Or the meal consisted Of twelve
0oaareoa 81 meats. Including yenisOn, veal,
hams, pheasants, cartridges, capons, chick
-. blanc-mange: q the close great silver
fhe cover was raised. 4 flock 81 birds fisw 10.
on two cnormous platters stood two peaoocks,
Apparently alive and with tails spread; In
f6eir beAks they held burning perfumed es-
senoss, and on their breasts we're silken rib.
division consisted 81 nine courses Of various
sweet dishes, tarts, marz,pau and light orna-
mental cakes, With hippocras, q kind Of spiced
Wine. There we're fifteen kinds Of wine,
0looe Of the meal the guests washed their
hands In perfumed water, and, after the rec
1noval Of the cloth, Q mound Of green twigs
With costly essences was placed on the table,
and after the meal there was music and q
nontomine. After an hours pause there wac
1 dessert Of confectionery. served In dishes Of
silver. with ornamented covers Of sugar and
nj Rome. toward the end Or the sixteenth
century. the union OF contrasting elements
Was regarded as the chief object In the art Of
cookery. According to Montaigne, when the
dlahee were 60 filled With costly sWeet-sm
m snicee that a neacock and two pheasants
Wsre a prepared that they coat a hundred
Cuoats. and. when they were carved, not only
the dlninR-hall. but al the rooms Of the
palace, and even the houses IN the neighbor-
1gps WoLo naou wasn uelanI.ul r Realu al
@ ~ .ad 1.raat 49, IL s Hhn c,Earrr - ~
fhoae fiava AZ That time italy WA the fore
mosf country In Europe In tbs art Of cookery,
n yvell ~ IN All other arts, Under Louis XIV
France gained the first place In this respect.
Az = Festival given BY Condo to the King At
Ceanttlly, which cost $50 600 francs, there were
= lo0 trlMin6 !MperIecuonS anu, 10 conso.
Quences me COL tne great vateli comMltte0