royal banquets of a later day. It differs from those of an earlier age, in having four distinct courses, based on Brillat-Savarin's plan of pro- gression from the more substantial to the lighter dishes, but otherwise it has no remarkable features, and is simply interesting as an illustra- tion of a new order of service.
MENU OF A ROYAL CITY BANQUET SERVED TO HIS MAJESTY KING GEORGE III.
London: November 9, 1761.
BILL OF FARE.
King and Queen.
Each four services and removes.
Consisting of turreens, fish, venison, etc.
A fine roast; ortolans, quails, knotts, ruffs, pea chicks, etc.
Consisting of vegetable and made dishes, green pease, green morrells, green tru tiles, cardoons, etc.
Curious ornaments in pastry, jellies, blomonges, cakes, etc.
EIGHT OF THE ROYAL FAMILY.
Four on the right hand of the King and four on the left.
Each four services before them as follows:—
Consisting of venison, turtle, soups, fish of every sort, viz. : Dorys, mullets, turbots, bets, tench, soals, etc.
Ortolans, teals, quails, ruffs, snipes, partridges, pheasants, etc.
Vegetables and made dishes, green pease, artichokes, ducks, tongues, fat livers, etc.