Hoss@:Don’t forget that filet of beef, covered in paté and then rolled in puff pastry. That one got the blue ribbon (Beef Wellington? It probably was what finished Wellington off.)
Having had a kale and tomato sandwich for lunch (w. a few tiny embellishments) I would be interested in watching others eat Hossman’s Victorian meal…and what about the swans stuffed w. pheasants, stuffed w. geese, stuffed w. chickens, stuffed w. game hens, stuffed w. ortolans. And let us not forget beef fondu…all that hot fat that can spatter into your eye.
As a young bride, I used to actually cook some of those things for dinner parties. Julia Child’s first book: THE ART OF FRENCH COOKING was our bible.There could never be too much butter(she suggested that they be the size of pigeons’ eggs), lardons of bacon or fresh cream.
And the people you want sitting at your table look suspiciously like your family, from what I have been able to infer.
In any case, let me know when to arrive. G