I almost feel like I'm spoiling too much, for there really are tons of food mentioned in this book. But then I feel like it wouldn't be fair if I didn't treat it the same as I did all my "list of food in books" posts, alas, you are in for a treat.
I feel obliged to mention that the text copyright obviously belongs to the great M.J. Carter, and DO READ THE BOOK, because not only is the food in it great, the actual plot is also very savory. I myself first read it through a digitized US ARC provided by NetGalley, then got the UK ebook, THEN ORDERED the UK HARDBACK. Don't say I didn't go out of my way to support it. Love it, love it, LOVE IT!
- Ch. 1
- Three large oranges
- A covered bowl of cooling but tasty stew
- A pewter mug of beer
- Ch. 2
- What was brought to Avery when he had the private talk with Matty
- Descriptions of the meringue
A large brown teapot, two cups, a plate of soft white bread and butter, another with slices of seed cake, and a saucer on which there were four tiny pairs of slightly crushed meringues pressed together with purple jam and a lick of whipped cream.
She watched as I placed a meringue in my mouth. It crumbled and vanished like a sugar cloud.
‘Chef calls them “a little piece of the divine”.’
- Ch. 3
- A plate of chicken
- A splendid jar of vivid green peas
- The dinner, part 1 (the wine is white burgundy)
- The dinner, part 2
Mr Percy, the steward, whom I had met earlier, arrived and poured the wine – a deep, transparent gold – into eleven small glasses. A waiter served each of us with a morsel of lobster in a buttery sauce flavoured very gently with Indian spices laid inside a small, crisp, layered pastry case or vol-au-vent. It was so light one almost inhaled it. The wine, scented with butter and honey, was gone all too soon.
How shall I describe it? Vivid, surprising, complicated, delicious. I had never tasted the like. We began with a soup of early asparagus, light yet intensely flavourful, then turbot in a delicate pink sauce of lobster roe, then a whole salmon trout, remarkably suspended in aspic as if at the moment just before it took the hook.
Then the first of the ‘removes’ arrived: braised pigeons with asparagus and peas, and an extraordinary construction made of pastry in the shape of a crown, stuffed with small poached chickens which had in turn been stuffed with mushrooms, ox tongues and sweetbreads. Into the pastry crown’s sides had been stuck little golden skewers on which were strung slices of truffle and pink crayfish tails. We applauded wildly. Soyer described it as his little trompe l’œil, and said again that he was confident no one had ever seen anything like it and it would astonish the guests at the banquet.
There was a small pause while we were entertained with hors d’œuvres – among them a fresh salad of celery, young onions and sliced radish, another of haricots verts, early green beans dressed in a warm brown butter, and tiny crab rissoles.