Host and guest : a book about dinners, wines, and desserts / by A.V. Kirwan.

  • Kirwan, A. V. (Andrew Valentine), 1804-1870.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: Host and guest : a book about dinners, wines, and desserts / by A.V. Kirwan. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    APPENDIX. Luxuries of the table in France and England in mediaeval and mo- dern times, 373. Menu of a dinner given by Mathieu Mole, in 1652, 375. Menu of a supper of the Kegent Orleans, 376. Menu of a supper of Louis XV., 377. Carte dinatoire of thecitizen General Barras, 378. Menu of the family Buonaparte at the Tuileries on Samedi Saint, 1811, 379. Bill of fare of the first dinner of Louis XVIII. at Compiegne, 380. Bill of fare of a dinner given by the Emperor Alex- ander on 11th September, 1815,382. Bill of fare of the first diplomatic dinner of the Duke of Wellington in 1815, 383. Menu of a royal banquet given at the Tuileries by Louis XVIII. on Twelfth-day, 1320, 384. Bill of fare, 385. Luxuries in the days of Queen Mary, 385. Common Council’s regulation as to dinners, 385. Regulations for the aldermen, sheriffs, and city corporation, 386. City venison feasts in time of Elizabeth, 386. Letter of the Lord Mayor and aider- men to Lord Burleigh, 386. The reign of Queen Anne the golden age of cookery, 386. Dr. King’s “Art of Cookery,” 386. Sir John Hill, M.D., 38*6. The great Lord Chesterfield, 386. La Chapelle his cook, 386. Cookery book of La Chapelle, 386. Lord Chesterfield sit- ting on a chair outside Chesterfield House, 387. Bill of fare of official dinner of Lord Chesterfield, 387. Bill of fare of a supper of Lord Ches- terfield, 389. The French emigrants in London, 390. Entertainments given to the French royal family by the Marquis of Buckingham and Earl of Moira, 390. Reception of the Count de Lille at Stowe, 390. Stowe, a scene of great festivity in 1805 and 1808,390. Bill of fare of Christmas- dinner in 1308, given by the Duke of Buckingham to Louis XVIII, 391. The Prince Regent’s love of French cookery, 392. Bill of fare for the coronation banquet of George IV-, 392. Bill of fare for a private dinner given at the Pavilion, Brighton, in 1817, 393. Bills of fare for dinners in January, April, May, and June, also for a dinner (in plain English fashion, 395. Anthony Careme, 396. Mr. AVm. Hall’s panegyric on Careme, 398. Autobiography of Careme, 399 to 406; Fete given at the Elvsee for the marriage of Prince Jerome, 406. New invention of Ca- reme, 407. Aphorisms, thoughts, and maxims of Careme, 407. Death of Careme in 1835 or 1836, 409. Careme bestowed fine names on his soups, 409. Careme on maigre sauces, 409.