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 progression from the more substantial to the lighter dishes, but otherwise it has no remarkable features, and is simply interesting as an illustration 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.
First Service.
Consisting of turreens, fish, venison, etc.
Nine dishes.
Second Service.
A fine roast; ortolans, quails, knotts, ruffs, pea chicks, etc.
Nine dishes.
Third Service.
Consisting of vegetable and made dishes, green pease, green morrells, green truffles, cardoons, etc.
Eleven dishes.
Fourth Service.
Curious ornaments in pastry, jellies, blomonges, cakes, etc.
Nine dishes.
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:—
First Service.
Consisting of venison, turtle, soups, fish of every sort, viz.: Dorys, mullets, turbots, bets, tench, soals, etc.
Seven dishes.
Second Service.
Ortolans, teals, quails, ruffs, snipes, partridges, pheasants, etc.
Seven dishes.
Third Service.
Vegetables and made dishes, green pease, artichokes, ducks, tongues, fat livers, etc.
Nine dishes.
