#this isn't even normal regency banquet fare it is so much more complicated

[lordansketil]

I finally got my hands on an English translation of one of Carême's cookbooks and holy fuck, no wonder Prinny got so fat, oh my god, the illustrations of the grand set pieces, the amount of butter and alcohol that went into the sauces and glazes, reading the names of the dishes is nothing to knowing how much champagne, how much madeira, how much caviar, how much crayfish butter, how many truffles cut to resemble olives, the amount of prime meat that was used for stock, and how many of the most extreme versions of these recipes are à la Régence. This food is so rich it's insane. You couldn't even make it without a small army of cooks. No wonder everyone hated Prinny. I was not prepared for just how fancy this food was. The giant menus for the Regent's banquets are nothing without the recipes and illustrations. Oh my god. It is not like Victorian dining. This is the last gorgeous gasp of rococo drenched in butter and champagne sauce.